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

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie for Cozy Nights

A rich and comforting Shrimp & Lobster Cheddar Bay Biscuit Pot Pie that combines elegance with ease, perfect for busy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 individual pot pies
Course: Dinner
Cuisine: American, Seafood
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 tablespoons Unsalted Butter Salted can be used if needed.
  • 2 Garlic, minced Garlic powder can be used as a substitute.
  • 1 small Onion, finely chopped Shallots can be used for a milder flavor.
  • 1 stalk Celery, diced Can swap for bell pepper.
  • 2 tablespoons All-Purpose Flour Used for thickening the sauce.
  • 1.5 cups Seafood Stock Chicken stock can also be used.
  • 0.5 cups Heavy Cream Half-and-half can lighten it up.
  • 1 teaspoon Old Bay Seasoning Substitute with pepper and garlic powder if needed.
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper
  • 0.5 pound Shrimp, peeled and deveined The main protein in the dish.
  • 0.5 pound Cooked Lobster Meat, chopped Can substitute with crab meat.
  • 1 tablespoon Fresh Parsley, chopped Can use thyme or chives.
Biscuit Topping
  • 1 teaspoon Baking Powder Helps biscuits rise.
  • 0.5 teaspoon Garlic Powder
  • 0.25 teaspoon Salt
  • 2 tablespoons Cold Butter, grated Should be kept cold.
  • 0.5 cups Sharp Cheddar Cheese, shredded Any melty cheese can be substituted.
  • 0.33 cups Whole Milk Almond milk can be used for a dairy-free option.
  • 1 tablespoon Fresh Chives or Parsley, optional For added flavor.

Equipment

  • Medium saucepan
  • Mixing bowl
  • Baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add minced garlic, finely chopped onion, and diced celery, sauté for about 5 minutes until soft and fragrant.
  3. Sprinkle in 2 tablespoons of all-purpose flour and stir continuously for about 1 minute to form a roux.
  4. Gradually whisk in 1½ cups of seafood stock and ½ cup of heavy cream, stirring until the mixture is smooth and thickens over about 5 to 7 minutes. Season with 1 teaspoon of Old Bay seasoning, salt, and pepper to taste.
  5. Fold in ½ pound of peeled shrimp, cooking for about 2 to 3 minutes until they turn pink. Stir in the lobster meat and 1 tablespoon of fresh parsley, then remove from heat.
  6. In a separate bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of garlic powder, and ¼ teaspoon of salt. Cut in 2 tablespoons of cold butter until the mixture resembles coarse crumbs. Stir in ½ cup of shredded cheddar cheese and gradually add ⅓ cup of milk until just combined.
  7. Spoon the filling into ramekins or a large baking dish, topping with spoonfuls of the biscuit dough to partially cover.
  8. Bake in the preheated oven for 20 to 25 minutes, until golden brown and filling is bubbly.
  9. Allow to cool for 5 to 10 minutes before serving.

Nutrition

Serving: 1individual pot pieCalories: 500kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For a make-ahead option, prepare the filling a day in advance and refrigerate before assembling and baking.

Tried this recipe?

Let us know how it was!