There’s something downright irresistible about combining seafood and fluffy biscuits in one dish. As the weather turns cooler, I find myself deeply craving comfort food that warms the heart, and this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie fits the bill beautifully. It evokes cozy evenings spent with family, where every bite feels like a warm hug. Imagine succulent shrimp and tender lobster swimming in a creamy sauce, topped with blissfully cheesy biscuit dough that bakes up to golden perfection. This isn’t just any pot pie; it’s a delightful nod to coastal classics with a twist that gives it the flair every dinner party needs.
Why You’ll Love This Dish
One of the best things about this pot pie is its rich, comforting flavor combined with the convenience of home cooking. Perfect for weeknights when you want something special, it’s also elegant enough for holiday gatherings or cozy date nights in. The harmony of seafood and cheddar in a biscuit topping creates an experience that feels extravagant without needing fancy culinary skills. Plus, it’s a crowd-pleaser—who can resist buttery, flaky biscuits over delicious seafood?
“This pot pie has transformed weeknight dinners! The biscuits are so fluffy and flavorful – a family favorite!”
Preparing Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Making this pot pie is a straightforward process. You’ll start by cooking up a creamy seafood base that’s hearty and satisfying. While that simmers, mix your biscuit dough, which brings a light, cheesy touch. The great thing about this dish is how everything melds together beautifully, from the aromatic base to the warm, golden biscuits on top.
What You’ll Need
- 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)
Feel free to switch up the seafood with whatever’s fresh or available to you—it’s a great way to cater to your palate!
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Get that oven ready to work its magic on your biscuits.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic, chopped onion, and diced celery. Cook until everything softens, about 5 minutes—you want those sweet aromas filling your kitchen.
- Stir in the flour and let it cook for about a minute to form a roux, which will give your sauce a great base.
- Gradually whisk in the seafood stock and cream. Keep stirring until the mixture thickens up nicely, around 5 to 7 minutes.
- Season with Old Bay seasoning, salt, and pepper for that iconic flavor.
- Toss in the shrimp and let them cook until they turn pink, about 2 to 3 minutes. Gently fold in the lobster meat and parsley, then remove from heat.
- Meanwhile, in a separate bowl, whisk together the flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in the cold grated butter until your mixture looks crumbly, then fold in the cheddar cheese and herbs.
- Pour in the milk, mixing just till combined—don’t overdo it; you want that light texture!
- Spoon the seafood mixture into ramekins or a baking dish. Dollop the biscuit dough on top, spreading it gently.
- Bake for 20 to 25 minutes, or until the biscuits are golden and cooked through.
- Let it rest for 5 to 10 minutes before serving. This is the hardest part, but you will thank yourself later!
Best Ways to Enjoy It
Plating this pot pie is a chance to show off a bit! I love serving it right in the ramekins for those individual portions, with a sprinkle of fresh herbs on top for a pop of color. Pair it with a light salad—perhaps a crisp Caesar or even a tangy arugula salad—to balance the richness of the dish. A chilled glass of white wine or a light beer elevates the experience even more.
Keeping Leftovers Fresh
This pot pie holds up remarkably well for leftovers, making it a practical dish for planning ahead. To store, let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for about 3 days. When you’re ready to dive back in, reheat it in an oven until warmed through for the best texture, avoiding the microwave if possible to keep the biscuits nice and fluffy.
Practical Cooking Tips
- Always use cold butter for your biscuit topping; it’s key to that flaky, airy texture.
- If your seafood stock is homemade, you’re in for a treat; it adds such depth to the dish.
- Don’t be shy about adjusting the seasoning to your taste. A little extra Old Bay can go a long way!
Creative Twists
Looking to mix things up? Try incorporating sautéed vegetables like spinach or mushrooms into the seafood mixture. You could also experiment with different cheese blends in the biscuit topping—think pepper jack for a kick or even a creamy gouda for a richer flavor.
Your Questions Answered
How long does it take to prepare?
You’ll need about 30 minutes for prep and another 25 minutes for baking. It’s a great weekend project when you have a little extra time.
Can I substitute the seafood?
Absolutely! Feel free to use crab meat, scallops, or even a medley of your favorite fish. Adjust cook times according to what you choose to ensure everything is perfectly cooked.
Can I freeze it?
Yes! You can freeze the assembled pot pie before baking. Just thaw in the fridge overnight, then bake as directed for a quick meal.
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic, chopped onion, and diced celery. Cook until soft, about 5 minutes.
- Stir in the flour and let it cook for about a minute to form a roux.
- Gradually whisk in the seafood stock and cream. Stir until thickened, about 5 to 7 minutes.
- Season with Old Bay seasoning, salt, and pepper.
- Add the shrimp and cook until pink, about 2 to 3 minutes. Fold in the lobster and parsley, then remove from heat.
- In a separate bowl, whisk together the flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in the cold grated butter until crumbly, then fold in the cheddar cheese and herbs.
- Pour in the milk and mix until combined.
- Spoon the seafood mixture into ramekins or a baking dish. Dollop the biscuit dough on top.
- Bake for 20 to 25 minutes, or until the biscuits are golden and cooked through.
- Let it rest for 5 to 10 minutes before serving.