Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is one of those dishes that makes any weeknight feel like a celebration. I created this recipe after ordering an overpriced seafood pot pie at a coastal restaurant and thinking, “I can make this better at home.” Turns out, I was right.

This pot pie combines tender shrimp and sweet lobster chunks in a velvety garlic-herb cream sauce, all crowned with fluffy cheddar bay biscuits that bake to golden perfection right on top. It’s the kind of meal that looks fancy but comes together in about 50 minutes. I love making this for special occasions like Valentine’s Day or when I want to treat my family to something beyond the usual dinner rotation. The best part? You can prep the filling ahead and just add the biscuit topping when you’re ready to bake. Whether you’re a seafood lover or just looking for a cozy, impressive dinner, this Shrimp and Lobster Cheddar Bay Biscuit Pot Pie delivers restaurant-quality flavor without the hefty price tag.

What You’ll Need for This Seafood Pot Pie

I always reach for high-quality seafood when making this pot pie because it truly makes a difference in the final dish. Fresh or properly thawed shrimp and lobster give you the best texture and flavor. For the biscuit topping, cold butter is essential for creating those flaky, tender layers.

For the 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 (chicken stock works in a pinch, but seafood stock adds deeper flavor)
• ½ cup heavy cream
• 1 teaspoon Old Bay seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ pound shrimp, peeled and deveined (I prefer 31-40 count size)
• ½ pound cooked lobster meat, chopped into bite-sized pieces
• 1 tablespoon chopped fresh parsley

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 (freeze for 10 minutes before grating)
• ½ cup shredded sharp cheddar cheese
• ⅓ cup whole milk (add extra tablespoon if dough feels too dry)
• 1 tablespoon chopped fresh chives or parsley (optional but adds nice color)

Pro tip: If using frozen seafood, thaw completely in the refrigerator overnight and pat very dry with paper towels before cooking. Excess moisture can make your filling watery.

How to Make Shrimp and Lobster Pot Pie

I recommend having all your ingredients prepped and ready before you start cooking. This recipe moves quickly once you begin, and you don’t want your roux burning while you’re still chopping onions.

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place it on the lower oven rack to catch any drips.

Step 2: In a medium saucepan over medium heat, melt the butter until it stops foaming. Add the minced garlic, chopped onion, and diced celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and turn translucent. You should smell the garlic becoming fragrant but not browned.

Step 3: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes. This cooks the raw flour taste out and creates a roux base. The mixture will look thick and paste-like.

Step 4: Slowly pour in the seafood stock while whisking continuously to prevent lumps. Add the heavy cream and keep whisking until the mixture is smooth. Let it simmer for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.

Step 5: Stir in the Old Bay seasoning, salt, and black pepper. Taste and adjust seasoning if needed (I sometimes add a pinch more Old Bay for extra kick).

Step 6: Add the raw shrimp to the sauce and cook for 2-3 minutes, just until they turn pink and start to curl. Don’t overcook them as they’ll continue cooking in the oven. Gently fold in the cooked lobster meat and fresh parsley. Remove from heat immediately.

Step 7: While the filling cools slightly, make the biscuit topping. In a mixing bowl, whisk together the flour, baking powder, garlic powder, and salt.

Step 8: Add the grated cold butter to the flour mixture and use your fingers or a fork to work it in until the mixture looks like coarse crumbs. Stir in the shredded cheddar cheese and herbs.

Step 9: Pour in the milk and stir with a fork just until the dough comes together. It will be thick and slightly sticky. Don’t overmix or your biscuits will be tough instead of tender.

Step 10: Divide the seafood filling among 4 individual ramekins (about 1½ cups capacity each) or pour into an 8×8-inch baking dish. Leave about ½ inch of space at the top.

Step 11: Drop spoonfuls of biscuit dough over the filling, spreading gently to cover most of the surface. The dough doesn’t need to reach the edges perfectly – gaps allow steam to escape and give you crispy edges.

Step 12: Place ramekins or baking dish on the prepared baking sheet. Bake for 20-25 minutes (individual ramekins) or 25-30 minutes (single dish) until the biscuit topping is golden brown and cooked through. A toothpick inserted into the biscuit should come out clean.

Step 13: Let the pot pie rest for 5-10 minutes before serving. The filling will thicken slightly and become easier to eat without burning your mouth.

Troubleshooting tip: If your biscuit tops are browning too quickly but still raw inside, tent loosely with foil for the last 5 minutes of baking.

Perfect Pairings for Your Seafood Pot Pie

This rich and creamy pot pie pairs beautifully with lighter, fresh sides that balance the indulgent filling.

Crisp Green Salad with Lemon Vinaigrette: The bright acidity cuts through the creamy richness and adds a refreshing contrast. I like using mixed greens with thinly sliced cucumbers and radishes.

Roasted Asparagus or Green Beans: Simple roasted vegetables with a squeeze of lemon complement the seafood flavors without competing. Roast them while the pot pie bakes for easy timing.

Garlic Butter Corn on the Cob: Sweet corn brings a summery, coastal vibe that pairs naturally with this Shrimp and Lobster Cheddar Bay Biscuit Pot Pie. It also adds a nice textural variety.

Chilled White Wine or Citrusy Iced Tea: A crisp Sauvignon Blanc or Pinot Grigio enhances the seafood flavors, while lemon-mint iced tea offers a non-alcoholic option with similar brightness.

More Comforting Recipes to Complete Your Meal

This luxurious Shrimp and Lobster Cheddar Bay Biscuit Pot Pie pairs wonderfully with warming soups that round out a special dinner. Start the meal with a bowl of rich Broccoli Cheddar Soup for a cozy appetizer that echoes the cheesy biscuit flavors, or try the elegant Smoked Gouda Broccoli Soup for a sophisticated twist. The creamy texture and cheese notes complement the seafood pot pie beautifully without overwhelming the delicate shrimp and lobster.

For lighter accompaniments that balance the richness, consider serving alongside Fall Harvest Orzo Salad with its bright vegetables and tangy dressing, or the fresh Winter Salad featuring crisp greens and citrus notes. These salads provide refreshing contrast while keeping the meal feeling special and restaurant-worthy.

Storing and Reheating Your Pot Pie

I recommend storing leftover Shrimp and Lobster Cheddar Bay Biscuit Pot Pie in airtight containers in the refrigerator for up to 3 days. The biscuit topping will soften slightly when refrigerated, but it still tastes delicious.

For reheating, cover the pot pie with foil and warm in a 350°F oven for 15-20 minutes until heated through. The foil prevents the biscuits from over-browning. You can also microwave individual portions for 2-3 minutes, though the oven method keeps the biscuits from getting soggy.

If you want to freeze this recipe, prepare the filling completely and cool it, then freeze in freezer-safe containers for up to 2 months. When ready to serve, thaw overnight in the refrigerator, add fresh biscuit dough on top, and bake as directed. I don’t recommend freezing with the biscuit topping already on as it doesn’t reheat as well.

Common Questions About This Recipe

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