Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

Introduction

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is a rich and creamy seafood delight topped with golden, cheesy biscuits. It combines tender shrimp and sweet lobster in a savory garlic-herb cream sauce, perfect for a cozy dinner or special occasion.

Ingredients

• For the Filling:
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 stalk celery, diced
• 2 tablespoons all-purpose flour
• 1 ½ 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
• For the 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. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: In a saucepan over medium heat, melt the butter. Add garlic, onion, and celery and cook until softened, about 5 minutes.
3. Step 3: Stir in the flour and cook for 1 minute to form a roux.
4. Step 4: Slowly whisk in seafood stock and heavy cream, stirring until smooth and thickened, about 5–7 minutes.
5. Step 5: Season with Old Bay seasoning, salt, and pepper.
6. Step 6: Add shrimp and cook for 2–3 minutes until they turn pink. Stir in lobster meat and parsley, then 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 grated cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese and herbs.
9. Step 9: Add milk and mix just until combined; dough will be sticky but thick. Add extra milk if needed.
10. Step 10: Spoon the seafood filling evenly into greased ramekins or small baking dishes.
11. Step 11: Drop spoonfuls of biscuit dough over the filling and gently spread out.
12. Step 12: Bake for 20–25 minutes until biscuit tops are golden brown and cooked through.
13. Step 13: Let rest for 5–10 minutes before serving to thicken the filling and cool slightly.

Tips & Variations

• Don’t overwork the biscuit dough to keep it tender and light.
• Use raw shrimp to ensure they cook perfectly in the sauce without becoming rubbery.
• No lobster? Substitute extra shrimp, scallops, or crab meat.
• Try gouda, Monterey jack, or smoky cheddar for a different biscuit flavor.
• Swap heavy cream for half-and-half or evaporated milk to lighten the sauce.
• Add a pinch of cayenne pepper or hot sauce for a spicy kick.
• Prepare the filling a day ahead for convenient meal prep.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, cover with foil and warm in a 350°F oven until heated through. If frozen, bake from frozen at 375°F for 30 to 35 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood?

Yes, be sure to thaw completely and pat dry before cooking. Use raw shrimp in the filling to cook properly in the sauce.

Can I make one big pot pie instead of individual ones?

Absolutely. Use a 9-inch pie dish or an 8×8-inch baking pan and increase the baking time by 5 to 10 minutes to ensure the biscuit topping is cooked through.

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

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★★★★★

4.9 from 98 reviews

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is a rich and creamy seafood casserole featuring tender shrimp and sweet lobster meat in a flavorful garlic-herb cream sauce. Topped with golden, cheesy cheddar bay biscuits, it combines indulgent comfort food with a coastal twist, perfect for cozy dinners or special occasions.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For the 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 prepare for baking the pot pie.
2. Prepare the Seafood Filling: In a medium saucepan over medium heat, melt the butter. Add minced garlic, finely chopped onion, and diced celery, cooking until softened, about 5 minutes. Stir in flour and cook for 1 minute to form a roux.
3. Add Liquids and Seasoning: Slowly whisk in seafood stock and heavy cream, stirring continuously to avoid lumps. Let the mixture simmer and thicken for 5–7 minutes. Season with Old Bay seasoning, salt, and black pepper.
4. Cook Seafood: Add peeled, deveined shrimp to the sauce and cook for 2–3 minutes until they begin to turn pink. Stir in chopped cooked lobster meat and fresh parsley. Remove the filling from heat.
5. Mix Biscuit Dough: In a mixing bowl, whisk together all-purpose flour, baking powder, garlic powder, and salt. Cut in the grated cold butter until the mixture resembles coarse crumbs. Stir in shredded cheddar cheese and chopped herbs. Add milk and mix just until combined; the dough will be sticky but thick.
6. Assemble the Pot Pie: Spoon the prepared seafood filling evenly into greased ramekins or small oven-safe baking dishes. Drop spoonfuls of the biscuit dough over the top, gently spreading it out to cover the filling.
7. Bake: Place the assembled dishes on a baking sheet to catch any bubbling over, then bake in the preheated oven for 20–25 minutes until the biscuit topping is golden brown and cooked through.
8. Rest and Serve: Allow the pot pies to rest for 5–10 minutes after baking to thicken slightly and cool enough to enjoy.

Notes

• Use raw shrimp to ensure they cook perfectly in the sauce without becoming rubbery.
• If using frozen seafood, thaw completely and pat dry before cooking.
• You can substitute lobster with extra shrimp, scallops, or crab meat as preferred.
• Make the filling a day ahead and refrigerate to save time on cooking day.
• This dish freezes well—freeze assembled (before baking) or baked pot pies for up to 2 months.
• To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through.
• Don’t overmix the biscuit dough to keep it light and tender.

Keywords: shrimp and lobster pot pie, cheddar bay biscuit pot pie, seafood comfort food, seafood casserole, easy shrimp dinner, lobster recipes