Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

I grew up in a coastal kitchen where leftovers from a lobster roll night often became something new the next day — and this Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is exactly that kind of comfort: a silky, Old Bay–kissed seafood filling tucked under cheesy, garlicky biscuits. It’s special enough for a date night yet simple enough for a weekend family meal. If you like rich, buttery seafood bakes with a flaky, savory top, this will hit every satisfying note — and it pairs surprisingly well with a crunchy, salty snack or a showstopper dessert after (try a sweet-salty treat like these chocolate-covered potato chips).

Why you’ll love this dish

This pot pie combines two beloved ideas: a creamy seafood stew and a Cheddar Bay–style biscuit topping. You get bold Old Bay flavor in the filling and a tender, cheesy biscuit that browns beautifully in the oven. It’s comfort food with a coastal twist — perfect for holidays, a cozy dinner, or when you want to treat guests without fussing over multiple courses.

“The filling is rich and brimming with shrimp and lobster, and those cheesy biscuits steal the show — everyone went back for seconds.” — home cook review

Reasons to try it:

• Elegant enough for entertaining but straightforward to pull together.
• Uses quick-cooking seafood so it’s faster than many casseroles.
• Biscuit topping makes it portable (individual ramekins) or family-style (baking dish).
• Pairs well with bright side dishes or a warm-carbed comfort side — or finish the night with a seasonal dessert like this marzipan Thanksgiving dessert.

The cooking process explained

Here’s what happens, step by step, so you know what to expect before you start:

1. Sauté aromatics (garlic, onion, celery) in butter until soft.
2. Make a quick roux with flour, then stir in seafood stock and cream to create a silky sauce.
3. Season with Old Bay, add shrimp briefly so they just turn pink, then fold in lobster and parsley.
4. Make a grated-cold-butter biscuit dough with cheddar and chill briefly if the dough feels too warm.
5. Spoon the seafood filling into ramekins or one baking dish, dollop or spread the biscuit dough on top, and bake at 400°F until the tops are golden.

Key ingredients

Gather these items before you begin. Quantities serve roughly 4 (depending on ramekin size).

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 stalk celery, diced
• 2 tablespoons all-purpose flour (for roux)
• 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 filling)

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)

Ingredient notes and substitutions:

• Seafood stock adds depth; if you don’t have it, use low-sodium chicken stock and a dash more Old Bay.
• Use pre-cooked lobster to avoid overcooking; quick-sear raw scallops or add crab as an alternative.
• For a lighter topping, swap half the heavy cream with milk (filling will be slightly less rich).

Directions to follow

Follow these clear, simple steps.

1. Preheat the oven to 400°F (200°C). Butter individual ramekins or a 9×9-inch baking dish.
2. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add minced garlic, chopped onion, and diced celery. Cook until softened, about 5 minutes.
3. Sprinkle 2 tablespoons flour over the veggies and cook, stirring, for 1 minute to form a roux.
4. Slowly whisk in 1½ cups seafood stock and ½ cup heavy cream. Whisk until smooth and slightly thickened, 5–7 minutes.
5. Stir in 1 teaspoon Old Bay, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasoning.
6. Add the shrimp and cook 2–3 minutes until they just turn pink. Remove from heat and fold in the chopped lobster and 1 tablespoon parsley. Transfer the filling into prepared ramekins or the baking dish.
7. For the biscuit topping: in a bowl, whisk 1 cup flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt.
8. Grate 2 tablespoons cold butter into the dry mix and cut it in or rub with fingers until the mixture resembles coarse crumbs. Stir in ½ cup shredded sharp cheddar and the optional herbs.
9. Add ⅓ cup whole milk and mix until just combined; dough will be slightly sticky. Add 1 tablespoon more milk only if it’s too dry.
10. Drop spoonfuls of biscuit dough over the seafood filling, spreading gently to cover.
11. Bake for 20–25 minutes, until biscuit tops are golden and a toothpick inserted into biscuits comes out clean.
12. Let rest 5–10 minutes before serving so the filling sets slightly.

Timing tip: total active time is about 30–40 minutes; baking adds 20–25 minutes.

What to serve it with

Best ways to enjoy it:

• Serve in individual ramekins for a dramatic presentation or family-style in a baking dish for casual comfort.
• Crisp green salad with lemon vinaigrette cuts through the richness.
• A simple buttered asparagus or sautéed greens are classic sides.
• Wine pairings: unoaked Chardonnay, Viognier, or a dry Rosé complement the seafood and creamy sauce.
• For a textural contrast, a small crunchy course like a bread-and-butter pickle or toasted nuts on the side works well.

Storage and reheating tips

Keep leftovers safe and delicious:

• Refrigerator: Store covered in the fridge for up to 3 days. Cool to room temperature (no more than 2 hours) before refrigerating.
• Freezer: For longer storage, freeze the seafood filling separate from the biscuit topping in a freezer-safe container for up to 1 month. Freeze unbaked biscuits on a sheet then transfer to a bag if you want ready-to-bake portions.
• Reheating from fridge: Reheat in a 350°F oven for 12–15 minutes covered with foil, then remove foil to crisp biscuit tops for 3–5 minutes. Ensure the filling reaches 165°F (74°C).
• Reheating from frozen: Thaw overnight in the refrigerator, then reheat as above. If baking from frozen, add 10–15 minutes to the bake time and check internal temperature.

Food safety: always reheat seafood dishes to 165°F and avoid leaving cooked seafood at room temperature for longer than 2 hours.

Helpful cooking tips

Pro chef tips to improve the result:

• Keep the butter cold for the biscuit topping. Grating it into the flour distributes tiny pieces that create flakiness as they melt.
• Don’t overcook the shrimp. Add them to the hot sauce only until they turn pink (they’ll continue to cook in the oven).
• If your biscuit dough is warm and sticky, chill it 10–15 minutes — it’ll puff better in the oven.
• Use seafood stock or a good-quality low-sodium chicken stock; it’s the backbone of the filling.
• For extra flavor, brush biscuit tops with a little melted butter and a pinch of garlic powder before baking.
• If you want a touch of crunch, sprinkle panko mixed with a little melted butter around the edges before baking.
• Serve a bold-flavored condiment on the side — a small drizzle of bright sauce perks up the richness; try pairing with a tangy fruit-chile option like this raspberry-chipotle sauce for contrast.

Recipe variations

Creative twists you can try:

• Crab and Shrimp: Swap lobster for lump crab for a slightly sweeter profile.
• Scallop Upgrade: Add bay scallops (sear first) for a luxurious texture.
• Mushroom “Lobster”: For less seafood, use meaty mushrooms and hearts of palm as a vegetarian alternative. Use vegetable stock and omit seafood-specific seasoning if desired.
• Gluten-free: Use a 1:1 gluten-free flour blend for the biscuit and a gluten-free all-purpose flour for the roux. Add a touch more liquid if the dough is dry.
• Dairy-free: Replace heavy cream with full-fat coconut milk and use a dairy-free cheese alternative; the filling will be creamier and slightly coconut-forward.
• Individual toppings: Instead of dropping dough, use biscuit rounds cut with a cookie cutter for uniform tops.

Your questions answered

Q: Can I use frozen shrimp and lobster?
A: Yes. Thaw in the refrigerator overnight, pat dry, then proceed. If using frozen precooked lobster, add it only at the end so it doesn’t get rubbery.

Q: Can I make this ahead?
A: Yes. Assemble the filling and refrigerate up to 24 hours. Make the biscuit dough and keep it chilled or shaped on a tray covered in plastic. Bake when ready. For full make-ahead freezing, freeze filling separately and shape biscuits to freeze; bake from thawed.

Q: How do I know the filling is done?
A: The filling should be bubbling gently around the edges after baking and the biscuits should be golden. Reheated or cooked internal temperature should be at least 165°F (74°C).

Q: Can I double the recipe?
A: Yes. Double the filling and bake in a larger dish or multiple dishes. Baking time may increase slightly if your dish is deeper.

Q: Is Old Bay essential?
A: Old Bay adds a classic seafood seasoning profile, but you can substitute with a mix of paprika, celery salt, cayenne, and black pepper if needed.

Conclusion

For more inspiration or alternate takes on the cheddar-biscuit seafood pot pie idea, see this detailed version on Seafood Pot Pie (with Cheddar Bay Crust) – The Bold Appetite and another approach at Cheddar Bay Biscuit Seafood Pot Pie | kingcooks. Both offer variations and visuals that can help you adapt this recipe to your taste.

Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

This comforting pot pie features a creamy seafood filling with shrimp and lobster, topped with cheesy, garlicky Cheddar Bay biscuits, perfect for family meals or special occasions.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Comfort Food, Main Course

Cuisine American, Seafood

Servings 4 servings

Calories 650 kcal

Ingredients

  

Seafood Filling

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 stalk celery, diced
• 2 tablespoons all-purpose flour for roux
• 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 pound shrimp, peeled and deveined
• 0.5 pound cooked lobster meat, chopped
• 1 tablespoon chopped fresh parsley for filling

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 cup shredded sharp cheddar cheese
• 0.33 cup 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). Butter individual ramekins or a 9x9-inch baking dish.
• In a medium saucepan over medium heat, melt the unsalted butter. Add minced garlic, chopped onion, and diced celery. Cook until softened, about 5 minutes.
• Sprinkle flour over the veggies and cook, stirring, for 1 minute to form a roux.
• Slowly whisk in seafood stock and heavy cream. Whisk until smooth and slightly thickened, 5–7 minutes.
• Stir in Old Bay, salt, and black pepper. Taste and adjust seasoning.
• Add the shrimp and cook for 2–3 minutes until they just turn pink. Remove from heat and fold in the lobster and parsley. Transfer the filling into prepared ramekins or the baking dish.

Biscuit Topping

• In a bowl, whisk together flour, baking powder, garlic powder, and salt.
• Grate cold butter into the dry mix and cut it in or rub with fingers until the mixture resembles coarse crumbs.
• Stir in shredded cheddar and optional herbs.
• Add whole milk and mix until just combined; dough will be slightly sticky. Add more milk only if it’s too dry.
• Drop spoonfuls of biscuit dough over the seafood filling, spreading gently to cover.

Baking

• Bake for 20–25 minutes, until biscuit tops are golden and a toothpick inserted into biscuits comes out clean.
• Let rest for 5–10 minutes before serving so the filling sets slightly.

Notes

For best texture, keep the butter cold for the biscuit topping and don't overcook the shrimp. For variations, consider swapping lobster for crab or using gluten-free ingredients.

Keyword Cheddar Bay Biscuit, Lobster, Pot Pie, Shrimp