Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

Introduction

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie combines tender seafood in a rich, creamy sauce topped with cheesy, fluffy biscuits. It’s a comforting, elegant dish perfect for cozy dinners or special occasions. Easy to make and irresistibly delicious, it’s sure to impress your family and guests.

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 cooked lobster meat and 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 mixture is crumbly. Stir in shredded cheddar cheese and fresh 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 the biscuits are golden and cooked through.
12. Step 12: Let the pot pie rest for 5–10 minutes before serving.

Tips & Variations

• Use fresh seafood stock for the best flavor, or substitute with a good-quality chicken broth if needed.
• Swap out lobster for crab meat if preferred, or add cooked scallops for extra variety.
• Adding a tablespoon of lemon juice to the seafood mixture brightens the dish.
• For a spicier kick, sprinkle a little cayenne pepper into the biscuit dough.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15–20 minutes. Avoid microwaving to keep the biscuit topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the seafood filling a day in advance and store it in the refrigerator. Add the biscuit topping and bake just before serving for the freshest texture.

What if I don’t have individual ramekins?

You can use a medium-sized baking dish to make a larger pot pie. Adjust the biscuit topping thickness accordingly and watch the baking time, which might be slightly longer.

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

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★★★★★

4.4 from 59 reviews

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is a decadent seafood comfort dish featuring a creamy mix of shrimp, lobster, and Old Bay-seasoned sauce topped with buttery cheddar biscuits. Perfectly baked to golden perfection, it’s a crowd-pleaser combining rich seafood flavors and a cheesy biscuit crust for a warm, satisfying meal.

• Author: Sienna
• 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

Cheddar Bay 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 get it ready for baking the pot pie.
2. Cook aromatics: In a medium saucepan over medium heat, melt the butter. Add the minced garlic, finely chopped onion, and diced celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Make roux: Stir in the flour and cook for 1 minute while stirring constantly to form a roux, which will help thicken the sauce.
4. Add liquids: Gradually whisk in the seafood stock and heavy cream. Continue stirring until the mixture is smooth and has thickened slightly, about 5 to 7 minutes.
5. Season sauce: Add Old Bay seasoning, salt, and black pepper to the sauce and stir to combine evenly.
6. Cook seafood: Add the peeled shrimp to the saucepan and cook for 2 to 3 minutes until they turn pink. Then stir in the cooked lobster meat and chopped fresh parsley. Remove the mixture from heat.
7. Prepare biscuit dry mix: In a separate bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt for the biscuit topping.
8. Add butter and cheese: Cut the grated cold butter into the dry ingredients until the mixture becomes crumbly. Stir in the shredded sharp cheddar cheese and chopped herbs (chives or parsley) if using.
9. Add milk: Pour in the milk and mix gently until just combined into a sticky dough. Add the extra tablespoon of milk if the dough feels too dry.
10. Assemble pot pie: Spoon the seafood filling into individual ramekins or a baking dish. Drop spoonfuls of the biscuit dough evenly over the top, gently spreading to cover the filling.
11. Bake: Place the assembled pot pie in the preheated oven and bake for 20 to 25 minutes, or until the biscuits are golden brown and cooked through.
12. Rest and serve: Remove from the oven and let the pot pie rest for 5 to 10 minutes before serving to allow the filling to set slightly.

Notes

• You can use chicken stock instead of seafood stock if unavailable.
• Make sure butter for biscuits is cold to achieve a tender crumb.
• For extra flavor, garnish with additional fresh herbs when serving.
• Individual ramekins make great single servings and help portion control.
• Leftovers can be refrigerated and reheated, but biscuit topping may lose some crispness.

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