why make this recipe
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is a delicious comfort food dish that combines the best of seafood and fluffy biscuits. This recipe brings together succulent shrimp and sweet lobster meat in a creamy sauce, topped with cheesy, garlicky biscuits that are perfectly baked to golden perfection. It’s a great way to impress family and friends with minimal effort. Plus, it’s a fun twist on the classic pot pie that everyone will love!
how to make Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
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)
Directions:
- Preheat the oven to 400°F (200°C).
- In a saucepan over medium heat, melt the butter. Add the garlic, onion, and celery. Cook until soft, about 5 minutes.
- Stir in the flour and cook for 1 minute, forming a roux.
- Slowly whisk in the seafood stock and cream. Stir until smooth and slightly thickened, about 5–7 minutes.
- Season with Old Bay seasoning, salt, and pepper.
- Add the shrimp and cook for 2–3 minutes until they turn pink. Stir in the lobster and parsley. Remove from heat.
- In a bowl, whisk together the flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in the grated cold butter until the mixture is crumbly. Stir in the cheddar cheese and herbs.
- Add the milk and mix until just combined. The dough will be sticky.
- Spoon the seafood mixture into ramekins or a baking dish. Drop the biscuit dough over the top, spreading gently.
- Bake for 20–25 minutes until the biscuits are golden and cooked through.
- Let rest for 5–10 minutes before serving.
how to serve Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
This delicious pot pie can be served hot from the oven. You can place it directly on the table in its baking dish or serve individual portions in ramekins. Garnish with extra fresh parsley or chives on top for a pop of color and added flavor. Pair it with a light salad or steamed veggies for a well-rounded meal.
how to store Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
If you have leftovers, store them in an airtight container in the refrigerator. The pot pie will stay fresh for up to 3 days. When ready to eat, reheat it in the oven at 350°F (175°C) until heated through. This ensures that the biscuits stay nice and fluffy.
tips to make Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
- Make sure to use fresh shrimp and lobster for the best flavor.
- If you’re short on time, you can use frozen seafood, but ensure it’s thawed before cooking.
- Don’t overmix the biscuit dough; it should be lumpy for the best texture.
- For an extra kick, try adding some cayenne pepper to the seafood mixture.
variation
You can customize this dish by adding different seafood like crab or scallops. You can also use different herbs such as dill or tarragon for a unique flavor. If you prefer a healthier option, substitute some of the heavy cream with low-fat milk or use whole wheat flour for the biscuits.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the seafood mixture and the biscuit dough separately a day in advance. Just assemble and bake when ready to eat.
Q: What can I serve with this pot pie?
A: This pot pie pairs well with a light salad, steamed asparagus, or a simple vegetable medley.
Q: Can I freeze Shrimp & Lobster Cheddar Bay Biscuit Pot Pie?
A: Yes, you can freeze the pot pie before baking. Just cover it tightly and freeze for up to a month. Bake it straight from the freezer, adding a few extra minutes to the cooking time.
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Ingredients
For the seafood filling
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 2 tablespoons all-purpose flour
- 1.5 cups seafood stock (or chicken stock)
- 0.5 cups heavy cream
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 pounds shrimp, peeled and deveined
- 0.5 pounds cooked lobster meat, chopped
- 1 tablespoon chopped fresh parsley
For the biscuit topping
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 2 tablespoons cold butter, grated
- 0.5 cups shredded sharp cheddar cheese
- 0.33 cups whole milk (plus 1 tablespoon if needed)
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a saucepan over medium heat, melt the butter. Add the garlic, onion, and celery. Cook until soft, about 5 minutes.
- Stir in the flour and cook for 1 minute, forming a roux.
- Slowly whisk in the seafood stock and cream. Stir until smooth and slightly thickened, about 5–7 minutes.
- Season with Old Bay seasoning, salt, and pepper.
- Add the shrimp and cook for 2–3 minutes until they turn pink. Stir in the lobster and parsley. Remove from heat.
- In a bowl, whisk together the flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in the grated cold butter until the mixture is crumbly. Stir in the cheddar cheese and herbs.
- Add the milk and mix until just combined. The dough will be sticky.
Assembly and Baking
- Spoon the seafood mixture into ramekins or a baking dish.
- Drop the biscuit dough over the top, spreading gently.
- Bake for 20–25 minutes until the biscuits are golden and cooked through.
- Let rest for 5–10 minutes before serving.