Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

Introduction

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie combines tender seafood with a rich, creamy filling topped with savory cheddar biscuits. It’s a comforting dish perfect for seafood lovers looking for something warm and satisfying.

Ingredients

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 stalk celery, diced
• 2 tablespoons all-purpose flour
• 1½ cups seafood stock (or chicken stock)
• ½ cup heavy cream
• 1 teaspoon Old Bay seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ pound shrimp, peeled and deveined
• ½ pound cooked lobster meat, chopped
• 1 tablespoon chopped fresh parsley
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 2 tablespoons cold butter, grated
• ½ cup shredded sharp cheddar cheese
• ⅓ cup whole milk (plus 1 tablespoon if needed)
• 1 tablespoon chopped fresh chives or parsley (optional)

Instructions

1. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: In a saucepan over medium heat, melt butter. Add garlic, onion, and celery and cook until soft, about 5 minutes.
3. Step 3: Stir in 2 tablespoons of flour and cook for 1 minute to form a roux.
4. Step 4: Slowly whisk in the seafood stock and heavy cream. Stir until smooth and slightly thickened, about 5–7 minutes.
5. Step 5: Season the mixture with Old Bay seasoning, salt, and black pepper.
6. Step 6: Add the shrimp and cook for 2–3 minutes until they turn pink. Stir in the lobster meat and fresh parsley. Remove from heat.
7. Step 7: In a bowl, whisk together 1 cup flour, baking powder, garlic powder, and salt for the biscuit topping.
8. Step 8: Cut in the grated cold butter until the mixture is crumbly. Stir in cheddar cheese and fresh herbs if using.
9. Step 9: Add milk and mix until just combined. The dough will be sticky. Add the extra tablespoon of milk if needed.
10. Step 10: Spoon the seafood filling into individual ramekins or a baking dish. Drop spoonfuls of biscuit dough over the top and spread gently to cover.
11. Step 11: Bake for 20–25 minutes, until the biscuits are golden and cooked through.
12. Step 12: Let rest for 5–10 minutes before serving to allow the filling to settle.

Tips & Variations

• Substitute crab meat for the lobster if preferred, or mix both for extra seafood flavor.
• Use fresh seafood stock for a richer filling or chicken stock for a milder taste.
• Add a splash of white wine to the filling for added depth.
• For a spicier kick, sprinkle a pinch of cayenne pepper into the biscuit dough.

Storage

Store leftover pot pie covered in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the biscuit topping crispy. Avoid microwaving as it can make the biscuits soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the filling and biscuit dough separately and refrigerate them for up to 24 hours. Assemble and bake just before serving for the best texture.

Can I freeze the pot pie?

Freezing is possible but not recommended for best results, as the biscuit topping can become soggy. If freezing, assemble and freeze before baking, then bake directly from frozen, adding extra baking time.

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

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★★★★★

4.8 from 94 reviews

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is a comforting seafood casserole featuring a creamy seafood filling with shrimp and lobster, topped with savory cheddar bay biscuits. Perfectly baked to golden perfection, it combines rich, buttery flavors with a hint of Old Bay seasoning to create a dish ideal for cozy dinners or special occasions.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood Filling

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 stalk celery, diced
• 2 tablespoons all-purpose flour
• 1½ cups seafood stock (or chicken stock)
• ½ cup heavy cream
• 1 teaspoon Old Bay seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ pound shrimp, peeled and deveined
• ½ pound cooked lobster meat, chopped
• 1 tablespoon chopped fresh parsley

Biscuit Topping

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 2 tablespoons cold butter, grated
• ½ cup shredded sharp cheddar cheese
• ⅓ cup whole milk (plus 1 tablespoon if needed)
• 1 tablespoon chopped fresh chives or parsley (optional)

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
2. Cook aromatics: In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add minced garlic, finely chopped onion, and diced celery. Cook until soft, about 5 minutes, to build the base flavor.
3. Make roux: Stir in 2 tablespoons of all-purpose flour and cook for 1 minute to form a roux, which will thicken the filling.
4. Add liquids: Slowly whisk in 1½ cups of seafood stock and ½ cup heavy cream. Stir continuously until the mixture is smooth and slightly thickened, about 5–7 minutes.
5. Season filling: Add 1 teaspoon Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to the sauce, mixing well to enhance the seafood flavor.
6. Cook seafood: Add ½ pound peeled and deveined shrimp, cooking for 2–3 minutes until pink. Stir in ½ pound chopped cooked lobster meat and 1 tablespoon chopped fresh parsley. Remove the filling from heat.
7. Prepare biscuit dough dry ingredients: In a mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt to combine the dry components of the biscuit topping.
8. Add butter and cheese: Cut in 2 tablespoons grated cold butter until the mixture is crumbly. Then stir in ½ cup shredded sharp cheddar cheese and optional 1 tablespoon chopped fresh chives or parsley.
9. Mix biscuit dough: Add ⅓ cup whole milk to the mixture and stir just until combined, forming a sticky biscuit dough. Add an additional tablespoon of milk if needed to reach the desired consistency.
10. Assemble pot pie: Spoon the seafood filling evenly into ramekins or a baking dish. Drop spoonfuls of the biscuit dough over the top, gently spreading it to cover the filling.
11. Bake: Place the assembled pot pie in the preheated oven and bake for 20–25 minutes, or until the biscuit topping is golden brown and cooked through.
12. Rest and serve: Allow the pot pie to rest for 5–10 minutes after baking before serving to ensure flavors meld and to avoid burns.

Notes

• Seafood stock can be substituted with chicken stock if preferred or if seafood stock is unavailable.
• Ensure the shrimp and lobster meat are properly cooked and fresh for best flavor.
• Cold butter in the biscuit dough helps to create a flaky texture in the topping.
• Optional herbs like chives or parsley in the biscuit topping add extra color and freshness.
• Adjust milk quantity in the biscuit dough for consistency; it should be sticky but not too wet.
• Cooking times may vary slightly depending on the size of the baking dish or ramekins used.

Keywords: Shrimp, Lobster, Cheddar Bay Biscuit, Pot Pie, Seafood Casserole, Comfort Food, Baked Pot Pie, Seafood Biscuits