Description

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie combines rich seafood flavors with a creamy, seasoned filling topped with cheesy, flaky cheddar bay biscuits. It’s a comforting and indulgent dish perfect for seafood lovers looking for a warm, savory meal with a delightful biscuit crust.

Ingredients

Scale

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

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: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
Sauté Vegetables: In a saucepan over medium heat, melt the butter. Add the minced garlic, chopped onion, and diced celery and cook until they are soft and fragrant, about 5 minutes.
Make Roux: Stir in the all-purpose flour and cook the mixture for 1 minute, which forms a thickening roux.
Add Liquids: Slowly whisk in the seafood stock and heavy cream. Stir continuously until the mixture is smooth and begins to thicken, around 5 to 7 minutes.
Season Sauce: Season the filling with Old Bay seasoning, salt, and black pepper to enhance the flavors.
Cook Seafood: Add the peeled and deveined shrimp and cook for 2 to 3 minutes until the shrimp turn pink. Then stir in the chopped cooked lobster and fresh parsley. Remove from heat.
Prepare Biscuit Dry Mix: In a separate bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.
Incorporate Butter and Cheese: Cut the grated cold butter into the dry ingredients until the mixture is crumbly. Stir in the shredded sharp cheddar cheese and fresh herbs if using.
Add Milk: Pour in the milk and mix just until combined; the biscuit dough will be sticky.
Assemble Pot Pie: Spoon the seafood mixture into individual ramekins or a single baking dish, then drop spoonfuls of biscuit dough evenly over the top and gently spread to cover.
Bake: Bake in the preheated oven for 20 to 25 minutes, or until the biscuits are golden brown and cooked through.
Rest and Serve: Let the pot pie rest for 5 to 10 minutes before serving to allow the filling to set slightly.

Notes

You can substitute seafood stock with chicken stock if preferred.
If the biscuit dough feels too dry, add an extra tablespoon of milk.
Use fresh parsley or chives in the biscuit topping for added color and flavor.
This dish is best served hot and fresh out of the oven.
For a richer flavor, use high-quality sharp cheddar cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: shrimp pot pie, lobster pot pie, cheddar bay biscuits, seafood pot pie, seafood casserole, comfort food, biscuits topping