Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe
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.
- 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
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 ensure it is hot enough to bake the pot pie and biscuit topping evenly.
- 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.
- Make Roux: Stir in the all-purpose flour and cook for 1 minute, which forms a roux to thicken the filling.
- 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.
- Season Filling: Add Old Bay seasoning, salt, and black pepper to the sauce, mixing well to evenly distribute the spices.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes until the biscuits are golden brown and cooked through.
- 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
