Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe
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.
- 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 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.
- 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.
- 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.
- Season: Add 1 teaspoon Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to the sauce, stirring well to combine the flavors.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
