Shrimp & Lobster Cheddar Bay Biscuit Pot Pie - Super Yummy Recipe
Creamy shrimp and lobster pot pie topped with buttery cheddar bay biscuits.Rich seafood filling baked until bubbly and golden.Perfect comfort food with coastal flavor.
Ingredients
For the Seafood Filling
- 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
For the Cheddar Bay Biscuit Topping
- 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
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, melt butter. Add garlic, onion, and celery; cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in seafood stock and cream. Simmer 5–7 minutes until thickened.
- Season with Old Bay, salt, and pepper.
- Add shrimp and cook 2–3 minutes until just pink. Stir in lobster and parsley, then remove from heat.
- In a bowl, mix flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in cold butter until crumbly, then stir in cheddar and herbs.
- Add milk and gently mix until just combined.
- Spoon filling into ramekins or a baking dish and drop biscuit dough over the top.
- Bake 20–25 minutes until biscuits are golden and cooked through.
- Rest 5–10 minutes before serving this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie.
Notes
Serve with a crisp green salad or steamed vegetables for balance. Individual ramekins make this dish perfect for entertaining.