Go Back
–+ servings
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie for Cozy Nights

A delightful Shrimp & Lobster Cheddar Bay Biscuit Pot Pie that blends seafood in a creamy filling topped with flaky biscuits, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 tablespoons unsalted butter Substitute with margarine for a dairy-free option.
  • 2 cloves garlic Fresh is best but powder works in a pinch.
  • 1 small onion Shallots can be substituted for a milder taste.
  • 1 cup celery Bell peppers can replace for a different texture.
  • 1/4 cup all-purpose flour Use gluten-free flour for a gluten-free version.
  • 2 cups seafood stock Or chicken stock.
  • 1 cup heavy cream Coconut cream is a great non-dairy alternative.
  • 1 tablespoon Old Bay seasoning A seafood seasoning blend works if unavailable.
  • to taste salt Adjust to taste based on personal preference.
  • to taste black pepper Adjust to taste based on personal preference.
  • 1 pound raw shrimp Uncooked shrimp are best; frozen is acceptable if thawed.
  • 1 cup cooked lobster meat Substitute with more shrimp or crab if necessary.
  • 2 tablespoons fresh parsley Chives can be used or omitted.
For the Biscuits
  • 1 cup cheddar cheese Any sharp cheese works well.
  • 1 tablespoon baking powder Ensure it's fresh for the best rise.
  • 1 teaspoon garlic powder Fresh garlic can be used instead of garlic powder.
  • 1/2 teaspoon salt
  • 3/4 cup whole milk Can substitute with non-dairy milk if needed.
  • optional chives or parsley For garnish.

Equipment

  • Oven
  • saucepan
  • mixing bowl
  • Pastry cutter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Melt 4 tablespoons of unsalted butter over medium heat. Add minced garlic, diced onion, and chopped celery, cooking for about 5 minutes until softened.
  3. Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stir well, and cook for 1 minute.
  4. Gradually whisk in 2 cups of seafood stock and 1 cup of heavy cream, stirring for about 5-7 minutes until the mixture thickens.
  5. Season the sauce with 1 tablespoon of Old Bay seasoning, salt, and black pepper. Gently fold in 1 pound of raw shrimp and 1 cup of cooked lobster meat.
  6. In a separate bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Cut in 1/2 cup of cold grated butter until crumbly.
  7. Stir in 1 cup of shredded cheddar cheese and gently mix in 3/4 cup of whole milk until just combined.
  8. Spoon the creamy seafood filling into ramekins, then drop spoonfuls of biscuit dough over the top.
  9. Bake for 20-25 minutes until golden brown and bubbling.
  10. Allow the pot pie to rest for 5-10 minutes before serving.

Nutrition

Serving: 1pieCalories: 550kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

This dish pairs beautifully with a refreshing side salad or garlic bread.

Tried this recipe?

Let us know how it was!