Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- 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.
- Make roux: Stir in 2 tablespoons of all-purpose flour and cook for 1 minute to form a roux, which will thicken the filling.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
