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Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
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Rich, creamy seafood pot pie with tender shrimp, sweet lobster, and golden cheddar bay biscuits baked right on top. Restaurant-quality comfort food ready in 50 minutes.

Ingredients

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  • 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

  1. Preheat oven to 400°F (200°C) and line a baking sheet with foil to catch drips.
  2. Melt butter in a medium saucepan over medium heat. Add garlic, onion, and celery. Cook 4-5 minutes until soft and translucent.
  3. Stir in flour and cook 1-2 minutes, stirring constantly, until mixture forms a paste.
  4. Slowly whisk in seafood stock and heavy cream. Stir until smooth and simmer 5-7 minutes until thickened.
  5. Add Old Bay seasoning, salt, and pepper. Taste and adjust seasoning as needed.
  6. Add raw shrimp and cook 2-3 minutes until pink. Gently fold in cooked lobster meat and parsley. Remove from heat.
  7. In a bowl, whisk together flour, baking powder, garlic powder, and salt.
  8. Work in grated cold butter until crumbly. Stir in cheddar cheese and herbs.
  9. Add milk and stir just until dough comes together. Do not overmix.
  10. Divide seafood filling among 4 ramekins (1½ cup capacity) or pour into 8×8-inch baking dish.
  11. Drop spoonfuls of biscuit dough over filling, spreading gently to cover most of the surface.
  12. Place on prepared baking sheet and bake 20-25 minutes (ramekins) or 25-30 minutes (single dish) until biscuits are golden and cooked through.
  13. Let rest 5-10 minutes before serving to allow filling to thicken.

Notes

  • If using frozen seafood, thaw completely and pat very dry before cooking to prevent watery filling.
  • Cold butter is essential for flaky biscuits. Freeze for 10 minutes before grating.
  • Filling can be made 1 day ahead. Refrigerate, then add fresh biscuit dough before baking.
  • For one large pot pie, use 9-inch pie dish and increase baking time by 5-10 minutes.

Nutrition

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