Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

Introduction

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie combines rich seafood flavors with a golden, cheesy biscuit topping. It’s a comforting, elegant dish perfect for a special dinner or cozy night in.

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 the butter. Add minced garlic, chopped onion, and diced celery. Cook until soft, about 5 minutes.
3. Step 3: Stir in 2 tablespoons all-purpose flour and cook for 1 minute to form a roux.
4. Step 4: Slowly whisk in the seafood stock and heavy cream. Stir continuously until the mixture is smooth and slightly thickened, about 5–7 minutes.
5. Step 5: Season 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 chopped 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 shredded cheddar cheese and chopped herbs if using.
9. Step 9: Add the milk and mix just until combined. The dough will be sticky; add an extra tablespoon of milk if needed.
10. Step 10: Spoon the seafood mixture into individual ramekins or a baking dish. Drop spoonfuls of biscuit dough over the top and gently spread.
11. Step 11: Bake for 20–25 minutes until the biscuits are golden and cooked through.
12. Step 12: Let the pot pies rest for 5–10 minutes before serving.

Tips & Variations

• Use cooked crab meat instead of lobster for a different seafood twist.
• For a spicier dish, add a pinch of cayenne pepper to the biscuit dough.
• Serve with a side salad to balance the richness of the pot pie.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10–15 minutes to keep the biscuit topping crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pot pie ahead of time?

Yes, assemble the seafood filling and biscuit dough separately. Store them in the refrigerator and assemble just before baking.

Can I use frozen seafood for this recipe?

Yes, thaw the seafood completely and pat dry before cooking to avoid excess moisture in the filling.

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

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4.4 from 129 reviews

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie features a creamy seafood filling made with shrimp, lobster, and savory seasonings, topped with cheesy, garlicky cheddar bay-style biscuits baked to golden perfection. It’s a comforting, flavorful dish perfect for seafood lovers looking for a decadent and hearty meal.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Pot Pie
• 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 ensure it is hot enough to bake the pot pie and biscuit topping evenly.
2. Sauté Aromatics: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic, finely chopped onion, and diced celery, cooking until they soften and become fragrant, about 5 minutes.
3. Make Roux: Stir in the all-purpose flour and cook for 1 minute, which forms a roux to thicken the filling.
4. Add Liquids: Gradually whisk in the seafood stock and heavy cream, stirring continuously until the mixture is smooth and has thickened slightly, about 5 to 7 minutes.
5. Season Filling: Add Old Bay seasoning, salt, and black pepper to the sauce, mixing well to evenly distribute the spices.
6. Cook Seafood: Add the peeled and deveined shrimp to the saucepan and cook for 2 to 3 minutes until the shrimp turn pink. Then stir in the chopped cooked lobster meat and fresh parsley. Remove the saucepan from heat to prevent overcooking the seafood.
7. Prepare Biscuit Dry Mix: In a separate bowl, whisk together the flour, baking powder, garlic powder, and salt to combine the dry ingredients for the biscuit topping.
8. Incorporate Butter & Cheese: Cut the cold grated butter into the flour mixture until crumbly. Then mix in the shredded sharp cheddar cheese and chopped herbs (chives or parsley) if using.
9. Add Milk: Pour in the whole milk and stir gently until the dough just comes together. The dough will be sticky; if too dry, add 1 tablespoon more milk.
10. Assemble Pot Pie: Spoon the prepared seafood mixture evenly into individual ramekins or a suitable baking dish. Drop spoonfuls of the biscuit dough over the seafood filling, gently spreading to cover the surface.
11. Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes until the biscuits are golden brown and cooked through.
12. Rest and Serve: Remove from the oven and allow the pot pie to rest for 5 to 10 minutes before serving to set and cool slightly.

Notes

• Using seafood stock intensifies the seafood flavor, but chicken stock is a great substitute if unavailable.
• Ensure butter for biscuit dough is very cold for a tender, flaky topping.
• Do not overmix biscuit dough to keep biscuits light and fluffy.
• The dish can be prepared in individual ramekins or a larger baking dish depending on serving preference.
• Fresh herbs like parsley and chives enhance flavor but can be omitted if desired.
• Allow the pot pie to rest before serving to allow filling to thicken up for easier serving.
• Leftovers can be refrigerated for up to 2 days and reheated in the oven.

Keywords: shrimp pot pie, lobster pot pie, cheddar bay biscuits, seafood pot pie, seafood casserole, comfort food seafood