Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

This indulgent pot pie dresses up classic seafood chowder with Cheddar Bay–style biscuits on top. Sweet lobster and tender shrimp swim in a silky Old Bay–spiced cream sauce, then get a golden cheddar biscuit crown for a cozy, restaurant-worthy dinner that takes a weeknight into celebration territory. If you like rich seafood bakes (think easy creamy Tuscan shrimp), this one hits the same comforting notes with a crisp biscuit finish.

What makes this recipe special

This dish combines two all-time favorites: creamy seafood filling and cheddar-butter biscuits. You get concentrated seafood flavor without fuss—seafood stock and cream build a saucy base, while Old Bay gives bright, familiar seasoning. The biscuit topping is quick (no rolling or cutting required) and bakes into a crunchy, cheesy lid that traps steam so the filling stays silky.

“Rich, buttery, and comforting—like a seaside Sunday dinner in a skillet.”
— a quick home-cook review after the first bite

Perfect for special dinners and holidays, but easy enough for a weekend family meal. It’s also a great make-ahead: assemble ahead, refrigerate, and bake when guests arrive.

How this recipe comes together

Start by sweating aromatics in butter to build the base flavor. Stir in flour to make a quick roux, then whisk in seafood stock and cream until the sauce thickens. Season with Old Bay, add the shrimp until just pink, and fold in lobster and parsley. For the topping, cut cold butter into flour, then mix in cheddar and milk to make a sticky biscuit dough. Spoon the filling into ramekins or a baking dish, drop biscuit dough over the top, and bake until the biscuits are golden and the filling bubbles at the edges.

This order keeps seafood tender and biscuits perfectly baked: aromatics → roux → stock & cream → seafood → assemble → bake.

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 (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 the Cheddar Bay–style biscuit topping:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 2 tablespoons cold butter, grated or cut into small pieces
• ½ cup shredded sharp cheddar cheese
• ⅓ cup whole milk (plus 1 tablespoon if needed)
• 1 tablespoon chopped fresh chives or parsley (optional)

Substitutions/notes: Use canned or boxed seafood stock if you don’t have homemade. If you prefer a brighter herb note, swap half the parsley for tarragon. For a playful dessert pairing after this savory meal, try something salty‑sweet like chocolate-covered potato chips—they echo the buttery-salty theme.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Lightly grease ramekins or a baking dish.
2. In a saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the minced garlic, chopped onion, and diced celery. Cook, stirring occasionally, until softened about 5 minutes. Keep the vegetables translucent—not browned.
3. Sprinkle in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to form a roux. This removes the raw flour taste.
4. Gradually whisk in 1½ cups seafood stock and ½ cup heavy cream. Continue stirring until the mixture is smooth and begins to thicken, about 5–7 minutes. Reduce heat if it thickens too quickly.
5. Season the sauce with 1 teaspoon Old Bay, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust—Old Bay is bold, so start with the listed amount.
6. Add ½ pound shrimp to the sauce and cook 2–3 minutes until the shrimp turn pink and opaque. Avoid overcooking; shrimp continue to firm up in the oven. Stir in ½ pound chopped cooked lobster meat and 1 tablespoon chopped fresh parsley. Remove from heat.
7. Make the biscuit topping: in a bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt.
8. Cut or grate 2 tablespoons cold butter into the dry mix until crumbly. Stir in ½ cup shredded sharp cheddar and chopped chives/parsley if using.
9. Pour in ⅓ cup whole milk and mix until just combined. The dough will be sticky; add 1 tablespoon more milk only if too stiff.
10. Spoon the seafood mixture into prepared ramekins or a baking dish, leaving a little space at the rim. Drop biscuit dough by spoonfuls over the filling, spreading gently to cover. Don’t flatten; the dough should sit a bit mounded.
11. Bake for 20–25 minutes, until the biscuits are golden and a skewer inserted into a biscuit comes out clean. The filling should be bubbling around the edges.
12. Let the pot pies rest 5–10 minutes before serving to set the filling and avoid scalding.

Serving suggestions

• Serve individual ramekins on small plates with a lemon wedge to brighten the flavors.
• Pair with a crisp green salad (simple vinaigrette), steamed asparagus, or roasted Brussels sprouts to cut through the richness.
• For wine, try a chilled Sauvignon Blanc or unoaked Chardonnay—both balance cream and shellfish nicely.
• If you want textural contrast, a side of garlicky sautéed green beans or a crisp fennel slaw works well.

Storage and reheating tips

• Refrigeration: Cool to room temperature then cover and refrigerate within 2 hours. Stored in an airtight container or covered dish, leftovers keep 3–4 days.
• Freezing: Freeze assembled but unbaked pot pies for up to 1 month. Wrap tightly with plastic and foil. Bake from frozen at 400°F; add ~15–20 minutes to baking time and tent with foil if biscuits brown too fast.
• Reheating: Reheat refrigerated leftovers covered in a 350°F oven until warmed through (15–20 minutes for single portions). For a quicker option, microwave on medium power in 30-second bursts, then finish in a hot oven or toaster oven to crisp the biscuit.
• Food safety: Do not leave seafood dishes at room temperature for more than 2 hours. Reheat to steaming hot throughout before eating.

Pro chef tips

• Cold butter for biscuits: Keep the butter cold and grate or cut it into small pieces so the biscuits bake flaky and tender. Warm butter yields dense topping.
• Don’t over-thicken the sauce on the stovetop; it will thicken further in the oven. Aim for a slightly looser sauce so the filling stays saucy after baking.
• Timing seafood: Add shrimp last and remove from heat as soon as pink to prevent rubbery texture. Lobster is already cooked—just fold in gently.
• Cheese choices: Sharp cheddar gives that classic Cheddar Bay flavor. For a milder top, mix in a small amount of Monterey Jack.
• Make-ahead shortcut: Prepare the filling a day ahead. Rewarm briefly, assemble, and top with biscuit dough just before baking.

Creative twists

• Puff pastry lid: Replace the biscuit topping with a sheet of puff pastry brushed with egg wash for an elegant finish.
• Gluten-free: Use a 1:1 gluten-free flour blend and a bit more baking powder; texture will differ but still tasty.
• Dairy-free: Substitute butter with vegan butter and use full-fat coconut milk for creaminess—flavor will be slightly different but comforting.
• Surf-and-turf: Stir in diced cooked chicken or smoked bacon for a meatier option.
• Spice it up: Add a pinch of cayenne or a diced jalapeño to the aromatics for heat.

Common questions

Q: How long does this take from start to finish?
A: Active hands-on time is about 30–40 minutes. Including baking and resting, plan 60–70 minutes total.

Q: Can I use raw lobster instead of cooked?
A: If you have raw lobster tail, poach briefly and chop before adding. Because lobster meat is delicate, precook until just done to avoid toughness. Cooked lobster is easiest and safest for this recipe.

Q: Is it okay to use frozen shrimp and lobster?
A: Yes—thaw completely and pat dry to avoid adding excess water to the sauce. If shrimp were previously frozen, they might release more liquid; cook and drain briefly before adding to the sauce.

Q: Can I make this vegetarian?
A: Replace seafood with a mushroom medley (cremini, shiitake) and add heartier vegetables (potatoes, peas). Use vegetable stock instead of seafood stock.

Q: How can I tell when the biscuits are fully cooked?
A: They should be golden on top and a toothpick inserted into the center biscuit should come out clean. If the top browns quickly, tent with foil and continue baking until done.

If you want more seafood comfort meals, try our take on easy creamy Tuscan shrimp for another weeknight favorite.

Seafood Pot Pie with Cheddar Bay Biscuits

This indulgent pot pie combines rich seafood chowder with a crunchy Cheddar Bay biscuit topping, offering a cozy and comforting dinner perfect for special occasions or a weekend family meal.

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course

Cuisine American, Seafood

Servings 4 servings

Calories 500 kcal

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 (for roux)
• 1.5 cups seafood stock (or chicken stock) Use canned or boxed seafood stock if homemade is unavailable.
• 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 the Cheddar Bay 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 or cut into small pieces
• 0.5 cups shredded sharp cheddar cheese For a milder option, mix in a small amount of Monterey Jack.
• 0.33 cups whole milk Add 1 tablespoon more if dough is too stiff.
• 1 tablespoon chopped fresh chives or parsley (optional)

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C). Lightly grease ramekins or a baking dish.
• In a saucepan over medium heat, melt the unsalted butter. Add the minced garlic, chopped onion, and diced celery. Cook for about 5 minutes, until softened but not browned.
• Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
• Gradually whisk in the seafood stock and heavy cream. Continue stirring until the mixture is smooth and begins to thicken, about 5–7 minutes.
• Season with Old Bay, salt, and black pepper. Taste and adjust seasoning as needed.
• Add the shrimp and cook for 2–3 minutes until pink. Stir in the lobster and parsley, then remove from heat.

Biscuit Topping

• In a bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt.
• Cut or grate the cold butter into the dry mix until crumbly. Stir in the cheddar and chopped herbs if using.
• Pour in the whole milk and mix until just combined. The dough should be sticky.

Assembly and Baking

• Spoon the seafood mixture into prepared ramekins or baking dish.
• Drop biscuit dough over the filling, covering but not flattening.
• Bake for 20–25 minutes, until the biscuits are golden and filling is bubbling.
• Let the pot pies rest for 5–10 minutes before serving.

Notes

This dish is great for special dinners and can be made ahead by assembling and refrigerating before baking. Serve with a lemon wedge and a crisp salad for balance.

Keyword Cheddar Bay Biscuits, Comfort Food, Easy Dinner, Seafood Bake, Seafood Pot Pie