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.
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.