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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.

Ingredients

Scale

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

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