This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is rich, creamy, and layered with coastal flavor in every bite. It features tender shrimp, sweet lobster chunks, and a luxurious garlic-herb cream sauce all tucked beneath a golden, cheesy cheddar bay biscuit topping. Think comfort food meets seafood indulgence! Perfect for date nights, cozy dinners, or when you just want to impress.
Ingredients
- 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
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.
- Stir in flour and cook 1 minute, forming a roux.
- Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, 5–7 minutes.
- Season with Old Bay, salt, and pepper.
- Add shrimp and cook 2–3 minutes until pink. Stir in lobster and parsley. Remove from heat.
- In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in the grated cold butter until crumbly. Stir in cheddar and herbs.
- Add milk and mix until just combined. The dough will be sticky.
- Spoon seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently.
- Bake 20–25 minutes, until biscuits are golden and cooked through.
- Let rest 5–10 minutes before serving.
Note: If using frozen seafood, thaw and pat dry before cooking.
You can use more shrimp or crab if you don’t have lobster.
Make filling ahead and refrigerate for up to 1 day before baking.
Great for meal prep—freezes well before or after baking.
Recipe Tip: For an extra burst of flavor, add a splash of white wine to the seafood filling while it simmers. It enhances the richness and brings out the seafood’s natural sweetness!
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Ingredients
Method
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.
- Stir in flour and cook 1 minute, forming a roux.
- Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, 5–7 minutes.
- Season with Old Bay, salt, and pepper.
- Add shrimp and cook 2–3 minutes until pink. Stir in lobster and parsley. Remove from heat.
- In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in the grated cold butter until crumbly. Stir in cheddar and herbs.
- Add milk and mix until just combined. The dough will be sticky.
- Spoon seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently.
- Bake 20–25 minutes, until biscuits are golden and cooked through.
- Let rest 5–10 minutes before serving.
Notes
Frequently Asked Questions
Can I use frozen seafood for this recipe? Yes, just make sure to thaw and pat dry before cooking.
How can I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Can I make the filling ahead of time? Absolutely! You can prepare the filling a day in advance and refrigerate it until you’re ready to bake.
