Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

Introduction

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is a comforting seafood twist on a classic pot pie. Tender shrimp and lobster cooked in a creamy, flavorful sauce are topped with cheesy, fluffy biscuits for a satisfying meal that’s perfect for any occasion.

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. Cook until soft, about 5 minutes.
3. Step 3: Stir in flour and cook for 1 minute, forming a roux.
4. Step 4: Slowly whisk in 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 shrimp and cook for 2–3 minutes until pink. Stir in lobster meat and fresh parsley. Remove from heat.
7. Step 7: In a bowl, whisk together 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 herbs if using.
9. Step 9: Add milk and mix until just combined. The dough will be sticky; add a tablespoon more milk if needed.
10. Step 10: Spoon the seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently.
11. Step 11: Bake for 20–25 minutes, until biscuits are golden and cooked through.
12. Step 12: Let rest for 5–10 minutes before serving.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper to the biscuit dough or seasoning.
• If fresh seafood isn’t available, substitute with frozen shrimp and lobster, thawed beforehand.
• Use fresh herbs like dill or tarragon for a different herbal note.
• For extra richness, brush the biscuits with melted butter before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the biscuits slightly crisp. 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 pot pie ahead of time?

Yes, you can assemble the pot pie up to the baking step and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I use instead of Old Bay seasoning?

If you don’t have Old Bay, you can substitute with a mix of celery salt, paprika, black pepper, and a pinch of cayenne pepper to mimic the flavor.

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

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★★★★★

4.6 from 53 reviews

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie combines succulent seafood in a creamy, flavorful sauce topped with golden, cheesy cheddar bay biscuits. It’s a comforting and luxurious twist on classic pot pie, perfect for seafood lovers seeking a hearty and delicious meal.

• Author: Leo
• 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 Vegetables: In a medium saucepan over medium heat, melt the unsalted butter. Add minced garlic, finely chopped onion, and diced celery. Sauté the vegetables for about 5 minutes until they become soft and fragrant.
3. Make Roux: Stir in 2 tablespoons of all-purpose flour to the vegetables and cook for 1 minute, forming a roux that will help thicken the filling.
4. Add Liquids: Slowly whisk in the seafood stock and heavy cream. Stir continuously until the mixture is smooth and has thickened slightly, about 5 to 7 minutes.
5. Season: Add 1 teaspoon Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to the sauce, stirring well to combine the flavors.
6. Add Seafood: Add peeled shrimp to the saucepan and cook for 2 to 3 minutes until they turn pink. Then stir in chopped lobster meat and chopped fresh parsley. Remove the mixture from heat.
7. Prepare Biscuit Topping Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt for the biscuit topping.
8. Cut in Butter & Add Cheese: Cut grated cold butter into the flour mixture until crumbly. Stir in ½ cup shredded sharp cheddar cheese and the optional chopped chives or parsley if using.
9. Add Milk: Add ⅓ cup whole milk and mix just until combined. The dough will be sticky; add an extra tablespoon if needed to reach the right consistency.
10. Assemble Pot Pie: Spoon the seafood mixture into individual ramekins or into a baking dish. Drop spoonfuls of biscuit dough over the filling, gently spreading to cover the surface.
11. Bake: Bake the assembled pot pies in the preheated oven for 20 to 25 minutes until the biscuit topping is golden brown and cooked through.
12. Rest and Serve: Let the pot pies rest for 5 to 10 minutes before serving to allow the filling to set slightly and the flavors to meld.

Notes

• Use seafood stock for authentic flavor, but chicken stock is a good substitute if unavailable.
• You can add an extra tablespoon of milk if the biscuit dough is too dry to help bind it better.
• Fresh herbs like parsley and chives add brightness but are optional.
• Serve with a green salad for a complete meal.
• Make sure not to overbake the biscuits to keep them tender and moist.

Keywords: shrimp pot pie, lobster pot pie, cheddar bay biscuits, seafood pot pie, easy seafood dinner, comfort food, baked seafood pie