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Delicious Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

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)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a saucepan over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.
  3. Stir in flour and cook 1 minute, forming a roux.
  4. Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, 5–7 minutes.
  5. Season with Old Bay, salt, and pepper.
  6. Add shrimp and cook 2–3 minutes until pink. Stir in lobster and parsley. Remove from heat.
  7. In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.
  8. Cut in the grated cold butter until crumbly. Stir in cheddar and herbs.
  9. Add milk and mix until just combined. The dough will be sticky.
  10. Spoon seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently.
  11. Bake 20–25 minutes, until biscuits are golden and cooked through.
  12. Let rest 5–10 minutes before serving.

Notes

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.