Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 400°F (200°C) to get it ready for baking the pot pie.
- 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.
- Make roux: Stir in the flour and cook for 1 minute while stirring constantly to form a roux, which will help thicken the sauce.
- 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.
- Season sauce: Add Old Bay seasoning, salt, and black pepper to the sauce and stir to combine evenly.
- 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.
- Prepare biscuit dry mix: In a separate bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt for the biscuit topping.
- 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.
- 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.
- 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.
- 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.
- 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
