Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

Introduction

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie combines succulent seafood with a rich, creamy filling topped with cheesy, buttery biscuits. It’s a comforting dish perfect for impressing guests or enjoying a special weeknight meal.

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 to form 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 until pink, about 2–3 minutes. Stir in 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 the 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 extra milk if needed to reach this consistency.
10. Step 10: Spoon the seafood mixture into ramekins or a baking dish. Drop spoonfuls of biscuit dough over the top, spreading gently to cover.
11. Step 11: Bake for 20–25 minutes, until the biscuits are golden brown and cooked through.
12. Step 12: Let the pot pie rest for 5–10 minutes before serving.

Tips & Variations

• For a richer flavor, substitute half the seafood stock with clam juice or fish stock.
• Use cooked crab meat instead of lobster for a slightly different seafood twist.
• If you prefer a spicier pot pie, add a pinch of cayenne pepper to the biscuit dough or filling.
• Fresh herbs like tarragon or dill can be used instead of parsley for a different flavor profile.
• Make sure the butter for the biscuit topping is very cold to achieve a flaky texture.

Storage

Store any 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 biscuit topping crisp. Avoid microwaving as it can make the biscuits soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp and lobster for this recipe?

Yes, you can use frozen shrimp and lobster. Just make sure to thaw them completely, pat dry to remove excess moisture, and drain well before adding to the filling.

Can I make the biscuit topping ahead of time?

You can prepare the biscuit dough ahead and refrigerate it for up to 24 hours. Bring it to room temperature before dropping it over the filling and baking to ensure even cooking.

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

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★★★★★

4.6 from 62 reviews

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is a comforting seafood casserole featuring a creamy shrimp and lobster filling seasoned with Old Bay, topped with fluffy cheddar biscuits inspired by the iconic Cheddar Bay Biscuit. Perfect for a cozy dinner, this pot pie combines rich seafood flavors with cheesy, golden biscuit topping baked to perfection.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 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 aromatics: In a saucepan over medium heat, melt the butter. Add the minced garlic, finely chopped onion, and diced celery. Cook until the vegetables are soft and fragrant, about 5 minutes.
3. Make roux: Stir in the all-purpose flour and cook for 1 minute to form a roux, which will thicken the seafood filling.
4. Add liquids: Slowly whisk in the seafood stock and heavy cream. Continue stirring until the mixture is smooth and begins to thicken, about 5 to 7 minutes.
5. Season filling: Add Old Bay seasoning, salt, and black pepper to taste, stirring to combine evenly.
6. Cook seafood: Add the shrimp to the saucepan and cook for 2 to 3 minutes until the shrimp turn pink. Stir in the chopped cooked lobster and fresh parsley, then remove the mixture from heat.
7. Prepare biscuit topping dry mix: In a separate bowl, whisk together the flour, baking powder, garlic powder, and salt for the biscuit dough.
8. Add butter and cheese: Cut in the cold grated butter until the mixture becomes crumbly. Stir in the shredded cheddar cheese and chopped fresh herbs if using.
9. Form biscuit dough: Add the whole milk and gently mix until just combined; the dough will be sticky.
10. Assemble pot pie: Spoon the seafood filling into ramekins or a baking dish. Drop spoonfuls of the biscuit dough evenly over the top, spreading gently but not pressing down too much.
11. Bake: Bake in the preheated oven for 20 to 25 minutes until the biscuits are golden brown and fully cooked through.
12. Rest and serve: Let the pot pie rest for 5 to 10 minutes before serving to allow the filling to set slightly and prevent burns.

Notes

• You can substitute seafood stock with chicken stock if seafood stock is unavailable.
• If the biscuit dough is too dry, add an additional tablespoon of milk for better texture.
• Use fresh or frozen shrimp; if frozen, thaw and pat dry before cooking.
• For extra flavor, sprinkle some extra cheddar cheese on top of the biscuits before baking.
• This recipe can be made in individual ramekins for personal servings or in one larger baking dish for sharing.

Keywords: shrimp pot pie, lobster pot pie, cheddar bay biscuits, seafood casserole, seafood pot pie, baked seafood dish, cheddar biscuits, creamy seafood filling