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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.

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

  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

Find it online: https://tastewithamy.com/shrimp-and-lobster-cheddar-bay-biscuit-pot-pie-recipe/