Shrimp & Lobster Cheddar Bay Biscuit Pot Pie brings a coastal twist to a classic comfort dish. Imagine digging into a warm, bubbling pot pie filled with succulent shrimp and tender lobster meat, all enveloped in a creamy seafood sauce, topped with flaky, cheesy biscuits. This dish is perfect for special occasions, cozy family dinners, or when you want to impress guests with something uniquely flavorful. Its deliciousness and the delightful aroma wafting from the oven make it a must-try!
Why You’ll Love This Dish
There are countless reasons to whip up this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie. For starters, it combines seafood with the comfort of a pot pie—a dish revered by many. The rich, buttery sauce and the cheesy biscuit topping deliver exceptional flavor and texture that will have everyone reaching for more. Perfect for weeknight dinners or holiday feasts, this recipe is a show-stopper that feels fancy without being overly complicated.
“Every bite was a delight! The seafood was incredibly fresh, and the cheddar biscuits took this pot pie to the next level.”
Preparing Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
This delightful dish may sound intricate, but the cooking process is straightforward. You’ll start by creating a creamy seafood base filled with shrimp and lobster, then top it with homemade cheddar bay biscuits. Let’s take a closer look at what you’ll need.
What You’ll Need
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 (for biscuits)
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt (for biscuits)
- 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)
Feel free to swap seafood stock for chicken stock if you prefer. The heavy cream can also be substituted with half-and-half if you’re looking to lighten things up a bit.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a saucepan over medium heat, melt the butter. Add the minced garlic, chopped onion, and diced celery. Sauté until soft, about 5 minutes.
- Stir in the flour and let it cook for 1 minute, allowing it to form a roux.
- Gradually whisk in the seafood stock and heavy cream, stirring until the mixture is smooth and slightly thickened—this should take about 5–7 minutes.
- Season your creamy mixture with Old Bay seasoning, salt, and black pepper.
- Add in the shrimp, cooking for 2–3 minutes until they turn pink. Gently stir in the lobster meat and parsley, then remove from heat.
- In a separate bowl, whisk together 1 cup of flour, baking powder, garlic powder, and ¼ teaspoon of salt for the biscuit topping.
- Cut in the grated cold butter until the mixture resembles coarse crumbs. Fold in the shredded cheddar cheese and any herbs you like.
- Add the milk and mix until just combined. The dough should be slightly sticky.
- Spoon the seafood mixture into individual ramekins or a baking dish. Drop the biscuit dough over the top, spreading it gently.
- Bake for 20–25 minutes, or until the biscuits are golden and cooked through.
- Allow the pot pie to rest for 5–10 minutes before serving.
Best Ways to Enjoy It
Serving Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is an experience in itself. Consider garnishing with fresh parsley or chives for a pop of color. Pair this pot pie with a simple salad or steamed vegetables for a complete meal. A chilled white wine, such as Sauvignon Blanc or Chardonnay, complements the seafood beautifully.
Storage and Reheating Tips
Leftovers? Yes, please! Store any uneaten portions in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) until heated through. You can also freeze the filled pot pie before baking; just cover it tightly and store it for up to two months, defrosting before cooking.
Helpful Cooking Tips
- Fresh seafood makes a noticeable difference in flavor, so source the best quality shrimp and lobster you can find.
- If you’re short on time, you can use pre-cooked shrimp to speed up the cooking process.
- If the biscuit topping is too thick, add a splash more milk to achieve the desired consistency.
Creative Twists
Want to mix things up? Try adding a splash of lemon juice for brightness, or incorporate different herbs like dill or thyme for unique flavor notes. You can also swap in other seafood such as crab or scallops based on your preference or availability.
Common Questions
How long does this pot pie take to prepare?
Approximately 50 minutes from prep to baking.
Can I substitute the seafood?
Absolutely! Feel free to use crab, scallops, or other types of shellfish based on what you like or have on hand.
What if I have leftovers?
Store in an airtight container in the refrigerator for up to three days or freeze for future meals.
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Seafood
Description
A coastal twist on a classic comfort dish featuring shrimp and lobster in a creamy seafood sauce topped with flaky, cheesy biscuits.
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 (for biscuits)
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt (for biscuits)
- 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 your oven to 400°F (200°C).
- In a saucepan over medium heat, melt the butter. Add the minced garlic, chopped onion, and diced celery. Sauté until soft, about 5 minutes.
- Stir in the flour and let it cook for 1 minute, forming a roux.
- Gradually whisk in the seafood stock and heavy cream, stirring until smooth and slightly thickened, about 5–7 minutes.
- Season with Old Bay seasoning, salt, and black pepper.
- Add shrimp and cook for 2–3 minutes until pink, then gently stir in the lobster and parsley. Remove from heat.
- In a separate bowl, whisk together 1 cup of flour, baking powder, garlic powder, and ¼ teaspoon salt for the biscuit topping.
- Cut in the grated cold butter until the mixture resembles coarse crumbs, then fold in shredded cheddar and any herbs.
- Add the milk and mix until just combined; the dough should be slightly sticky.
- Spoon the seafood mixture into ramekins or a baking dish and drop the biscuit dough over the top.
- Bake for 20–25 minutes, or until the biscuits are golden and cooked through.
- Allow to rest for 5–10 minutes before serving.
Notes
Fresh seafood enhances flavor; use pre-cooked shrimp for quicker preparation. Adjust milk for biscuit consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American