This Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is a cozy, slightly upscale twist on classic pot pie comfort: a creamy Old Bay–kissed seafood filling tucked under cheddar-tipped biscuits that puff golden brown. It’s the sort of dish you make when you want something special but not fussy — great for a weekend dinner, a celebratory brunch, or when guests deserve a showy, comforting plate. If you like the comfort of pot pies, you might also enjoy my slow-cooker take on the classic, the Crock Pot Chicken Pot Pie.
Why you’ll love this dish
This pot pie pairs two luxury seafoods—shrimp and lobster—with a homestyle biscuit top that’s studded with sharp cheddar and garlic. It hits salty, savory, and creamy notes in every bite while the biscuits add texture and a familiar, homey finish.
“Rich, comforting, and brimming with seafood flavor — the biscuits are the real showstoppers.” — a reader favorite review
Reasons to try it:
- Balanced richness: heavy cream and seafood stock create a silky sauce that’s not overly heavy.
- Crowd-pleaser: seafood feels special but the cheddar biscuits keep it approachable.
- Versatile format: make in individual ramekins for a dinner party or one 9-inch dish for family service.
How this recipe comes together
Think of the pot pie in two parts: a saucy seafood filling and a cheddar-biscuit lid. You’ll sauté aromatics, build a quick roux with flour and butter, then whisk in stock and cream until the sauce thickens. Add shrimp and finish with chopped cooked lobster and parsley. The biscuit topping is a simple drop biscuit—cold butter cut into flour, cheddar folded in, then milk to bring it together. Spoon the biscuit dough over the warm filling and bake until puffy and golden.
Timing snapshot:
- Active prep: ~25 minutes (chopping, building roux, mixing dough)
- Bake: 20–25 minutes
- Total: about 55–60 minutes
What you’ll need
- 2 tablespoons unsalted butter (for the filling)
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 2 tablespoons all-purpose flour (for the roux)
- 1½ cups seafood stock or chicken stock (use seafood stock for bigger ocean flavor)
- ½ cup heavy cream
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ pound shrimp, peeled and deveined (fresh or fully thawed frozen)
- ½ pound cooked lobster meat, chopped
- 1 tablespoon chopped fresh parsley (for filling)
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 or cut into small pieces
- ½ cup shredded sharp cheddar cheese
- ⅓ cup whole milk (plus 1 tablespoon if needed)
- 1 tablespoon chopped fresh chives or parsley (optional garnish)
Ingredient notes and substitutions:
- Stock: seafood stock intensifies the shellfish flavor; chicken stock works fine if you don’t have it.
- Heavy cream: provides body; you can use half-and-half if you prefer a lighter sauce (sauce will be slightly less rich).
- Lobster: use cooked lobster meat—leftovers, frozen cooked lobster, or good-quality fresh cooked meat.
- Gluten-free option: substitute an all-purpose GF flour blend (adjust liquid as needed).
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Butter individual ramekins or a 9-inch baking dish.
- In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the minced garlic, chopped onion, and diced celery; sauté until soft and translucent, about 5 minutes.
- Sprinkle 2 tablespoons all-purpose flour over the softened aromatics and stir constantly for about 1 minute to cook the raw flour taste—this forms the roux.
- Gradually whisk in 1½ cups seafood or chicken stock and ½ cup heavy cream until smooth. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 5–7 minutes.
- Season the sauce with 1 teaspoon Old Bay, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasonings as needed.
- Add the shrimp to the sauce and cook just until the shrimp turn pink, about 2–3 minutes. Remove the pan from heat.
- Gently fold in the chopped cooked lobster and 1 tablespoon chopped parsley. Set the filling aside while you make the biscuit topping.
- For the biscuits: in a bowl whisk together 1 cup flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt. Cut in 2 tablespoons cold butter until the mixture is crumbly. Stir in ½ cup shredded sharp cheddar and 1 tablespoon chopped chives or parsley.
- Add ⅓ cup whole milk and mix just until a soft dough forms; add up to 1 tablespoon more milk only if the dough is too dry. Do not overmix.
- Spoon or drop the biscuit dough over the seafood filling, leaving small gaps so steam can escape.
- Bake for 20–25 minutes, or until the biscuits are puffed and golden brown and the filling is bubbling around the edges.
- Let rest 5–10 minutes before serving to allow the filling to set slightly.
Baker’s note: the seafood is fully cooked during the short shrimp cook time and from the heat of the oven; ensure the filling reaches at least 145°F if you’re checking for food safety.
Best ways to enjoy it
- Serve in ramekins with a small green salad (peppery arugula with lemon vinaigrette is ideal) to cut the richness.
- For family-style service, bake in a 9-inch dish and plate with roasted asparagus or buttered peas.
- Wine pairing: a crisp unoaked Chardonnay, dry Riesling, or a salty sparkling wine helps refresh the palate.
- Garnish each serving with a sprinkle of chopped chives or parsley and an extra twist of black pepper.
Storage and reheating tips
- Refrigerate: Cover and refrigerate leftover pot pie for up to 3–4 days.
- Freeze: For best texture, freeze the filling separately (in a freezer-safe container) for up to 2 months. The biscuits can be frozen on a sheet pan, then transferred to a bag, and reheated or refreshed in the oven. If you freeze the assembled pot pie, expect softer biscuits after thawing and reheating.
- Reheating from refrigerated: reheat in a 350°F oven, covered with foil, until warmed through (about 15–20 minutes). Remove foil for 5 minutes at the end to re-crisp biscuits.
- Reheating from frozen: thaw overnight in the fridge, then reheat as above. If reheating only the filling, warm it gently on the stovetop until it reaches 165°F for safety, then spoon fresh biscuits on top and bake.
- Food safety: seafood dishes should be reheated until piping hot; fish and shellfish are considered properly cooked at 145°F, but for leftovers reheat thoroughly.
Pro chef tips
- Keep the butter cold for flaky biscuits: cold butter creates pockets of steam that puff the biscuit.
- Don’t overwork the biscuit dough; stir until just combined for tender results.
- Leave gaps between biscuit drops to allow steam to escape—this prevents a soggy top.
- If your sauce seems too thin before adding seafood, simmer a couple more minutes; if it becomes too thick, whisk in a tablespoon or two of stock.
- Use high-quality cooked lobster meat for the best texture and flavor; add it at the end to avoid overcooking.
- For individual servings, use ramekins—these make elegant plates and speed up reheating for guests.
- When you want another hands-off, cozy meal, try the Crockpot French Dip Sandwiches for a different kind of comfort dinner.
Creative twists
- Lobster-free version: double the shrimp or substitute crab meat.
- Spicy variation: add a pinch (¼ teaspoon) cayenne or swap Old Bay for creole seasoning.
- Veg-forward: stir in frozen corn or diced potatoes into the filling for extra body.
- Gluten-free biscuits: use a 1-to-1 gluten-free flour blend and omit baking powder if your blend includes it—adjust liquid as needed.
- Cheesy swap: try Monterey Jack or pepper jack for a milder or spicier biscuit.
- Make-ahead: prepare the filling up to the point of adding shrimp and lobster, cool, and refrigerate up to 24 hours; finish with hot shrimp and lobster then top and bake.
Common questions
Q: How long does this recipe take from start to finish?
A: Active prep is about 25 minutes (chopping, roux, biscuit dough). Bake time is 20–25 minutes, so plan for roughly 55–60 minutes total.
Q: Can I use frozen shrimp and lobster?
A: Yes—thaw fully and pat dry before adding to the hot sauce. If shrimp are still partially frozen, they’ll release extra water and can make the filling thin.
Q: Can I make this ahead and bake later?
A: Yes. Make the filling and chill up to 24 hours. Make the biscuit dough and keep refrigerated or assemble just before baking. For the best biscuit texture, bake shortly after topping.
Q: Can I substitute milk for heavy cream in the filling?
A: You can use half-and-half or whole milk, but the sauce will be less rich and slightly thinner. To thicken with milk, simmer a bit longer or add an extra tablespoon of flour to the roux.
Q: Is it safe to reheat seafood pot pie?
A: Yes—reheat until the filling is thoroughly hot (165°F recommended). Use an oven for even reheating; avoid the microwave if you want to preserve biscuit texture.
If you want more recipes or variations of comforting, hands-off meals, try the linked recipes above for inspiration and weeknight ideas.
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Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A cozy, upscale twist on classic pot pie with shrimp and lobster in a creamy filling topped with cheddar-tipped biscuits.
Ingredients
- 2 tablespoons unsalted butter (for the filling)
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 2 tablespoons all-purpose flour (for the roux)
- 1½ cups seafood stock or chicken stock
- ½ cup heavy cream
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ pound shrimp, peeled and deveined
- ½ pound cooked lobster meat, chopped
- 1 tablespoon chopped fresh parsley (for filling)
- 1 cup all-purpose flour (for biscuits)
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons cold butter, grated or cut into small pieces
- ½ cup shredded sharp cheddar cheese
- ⅓ cup whole milk (plus 1 tablespoon if needed)
- 1 tablespoon chopped fresh chives or parsley (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C). Butter individual ramekins or a 9-inch baking dish.
- In a medium saucepan over medium heat, melt the butter. Add garlic, onion, and celery; sauté until soft, about 5 minutes.
- Sprinkle flour over the aromatics and stir for about 1 minute to form a roux.
- Gradually whisk in seafood or chicken stock and heavy cream until smooth. Simmer until sauce thickens, about 5–7 minutes.
- Season with Old Bay, salt, and pepper. Add shrimp and cook until pink, about 2–3 minutes. Remove from heat.
- Fold in lobster and parsley. Set aside.
- For biscuits, in a bowl, whisk together flour, baking powder, garlic powder, and salt. Cut in cold butter until crumbly. Stir in cheddar and chives/parsley.
- Add milk and mix until a soft dough forms; do not overmix.
- Spoon biscuit dough over seafood filling, leaving gaps for steam. Bake for 20–25 minutes until biscuits are golden and filling is bubbling.
- Let rest for 5–10 minutes before serving.
Notes
For a gluten-free version, substitute with a 1-to-1 gluten-free flour blend. Best served with a small green salad or roasted vegetables.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American