Why Make This Recipe
Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is a delightful dish that combines the best of seafood and comforting biscuits. This recipe is perfect for special occasions or a cozy dinner at home. The savory seafood filling pairs beautifully with the cheesy, flaky biscuit topping, making it a hit for anyone who loves rich flavors. Plus, it’s a fun twist on traditional pot pie that brings together two beloved favorites in one dish.
How to Make Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
Ingredients:
- 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)
Directions:
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.
- Stir in flour and cook for 1 minute, forming a roux.
- Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, about 5–7 minutes.
- Season with Old Bay, salt, and pepper.
- Add shrimp and cook for 2–3 minutes until pink. Stir in lobster and parsley. Remove from heat.
- In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in the grated cold butter until crumbly. Stir in cheddar and herbs.
- Add milk and mix until just combined. The dough will be sticky.
- Spoon the seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently.
- Bake for 20–25 minutes, until biscuits are golden and cooked through.
- Let rest for 5–10 minutes before serving.
How to Serve Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
Serve the pot pie warm, allowing the flaky biscuit topping to complement the creamy seafood filling. It can be enjoyed as a main dish on its own. A simple salad or steamed vegetables on the side can round out the meal nicely.
How to Store Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
To store leftovers, allow the pot pie to cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through.
Tips to Make Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
- Use fresh seafood for the best flavor, but frozen shrimp and lobster are also great options.
- If you prefer a spicier kick, add some red pepper flakes to the seafood mixture.
- Be careful not to overmix the biscuit dough; a few lumps are okay for a tender biscuit topping.
Variation
You can experiment with different seafood types, such as crab meat or scallops, to switch up the flavor. Additionally, feel free to add vegetables like peas or carrots to the seafood filling for extra color and nutrition.
FAQs
Can I make this pot pie ahead of time?
Yes, you can prepare the seafood filling and biscuit dough separately and store them in the refrigerator. Assemble and bake when you’re ready to serve.
What can I use instead of seafood stock?
If you don’t have seafood stock, chicken stock is an excellent substitute and will still provide great flavor.
How can I make the biscuit topping gluten-free?
To make a gluten-free biscuit topping, use a gluten-free all-purpose flour blend in place of regular flour. Adjust the liquid as needed to achieve the right consistency.
Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
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
- 1.5 cups seafood stock (or chicken stock)
- 0.5 cup 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 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
- ⅓ cup whole milk (plus 1 tablespoon if needed)
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, melt butter.
- Add garlic, onion, and celery. Cook until soft, about 5 minutes.
- Stir in flour and cook for 1 minute, forming a roux.
- Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, about 5–7 minutes.
- Season with Old Bay, salt, and pepper.
- Add shrimp and cook for 2–3 minutes until pink.
- Stir in lobster and parsley. Remove from heat.
Biscuit Topping
- In a bowl, whisk together flour, baking powder, garlic powder, and salt.
- Cut in the grated cold butter until crumbly.
- Stir in cheddar and herbs.
- Add milk and mix until just combined. The dough will be sticky.
Assembly and Baking
- Spoon the seafood mixture into ramekins or a baking dish.
- Drop biscuit dough over the top, spreading gently.
- Bake for 20–25 minutes, until biscuits are golden and cooked through.
- Let rest for 5–10 minutes before serving.
