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)

Instructions

Step 1: Preheat oven to 400°F (200°C).

Step 2: In a saucepan over medium heat, melt the butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.

Step 3: Stir in flour and cook for 1 minute, forming a roux.

Step 4: Slowly whisk in seafood stock and heavy cream. Stir until smooth and slightly thickened, about 5–7 minutes.

Step 5: Season the mixture with Old Bay seasoning, salt, and black pepper.

Step 6: Add shrimp and cook for 2–3 minutes until pink. Stir in lobster meat and parsley. Remove from heat.

Step 7: In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.

Step 8: Cut in the grated cold butter until the mixture is crumbly. Stir in cheddar cheese and optional chopped herbs.

Step 9: Add milk and mix until just combined. The dough will be sticky; add an extra tablespoon of milk if needed.

Step 10: Spoon the seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently.

Step 11: Bake for 20–25 minutes, until the biscuits are golden and cooked through.

Step 12: Let the pot pie rest for 5–10 minutes before serving.

Tips & Variations

Use freshly cooked lobster and shrimp for the best flavor, but frozen seafood can also work if thawed properly.

Add a pinch of cayenne pepper for a subtle spicy kick in the filling.

Swap cheddar for Monterey Jack or Gruyère for a different cheese profile.

For extra herbs, fold in some fresh thyme or dill into the biscuit dough.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and biscuit dough separately in advance. Store them in the refrigerator and assemble just before baking.

Can I use other seafood instead of shrimp and lobster?

Absolutely! Crab meat, scallops, or firm white fish can be substituted to suit your preferences or what you have on hand.

Dinner

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

Introduction