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Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Heavenly Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Indulge in this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie, a creamy seafood dish topped with buttery biscuits, perfect for dinners or gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 tablespoons unsalted butter Adds richness and flavor; substitute with olive oil for a lighter version.
  • 3 cloves garlic Enhances aroma and taste; fresh garlic is best.
  • 1 medium onion Provides depth of flavor; yellow or white onions work well.
  • 2 stalks celery Adds crunch and freshness.
  • 1/4 cup all-purpose flour Thickens the filling; can be replaced with gluten-free flour.
  • 2 cups seafood stock Forms the base of the sauce; vegetable stock is suitable for a lighter version.
  • 1 cup heavy cream Contributes to the creaminess of the sauce; substitute with half-and-half for lighter options.
  • 2 tablespoons Old Bay seasoning Provides classic seafood flavor; Cajun seasoning can be alternatives.
  • to taste salt and black pepper Enhances overall taste; adjust to preference.
  • 1 pound raw shrimp Main protein source.
  • 1 cup cooked lobster meat Adds luxury and flavor.
  • 1/4 cup fresh parsley For garnish and freshness.
For the Biscuit Topping
  • 2 cups all-purpose flour For structure; adjust with gluten-free flour if needed.
  • 1 tablespoon baking powder Helps biscuits rise.
  • 1 teaspoon garlic powder Adds additional flavor; can be omitted.
  • to taste salt Enhances flavor; optional if using salted butter.
  • 1/2 cup cold butter Creates flakiness in biscuits; must be cold.
  • 1 cup sharp cheddar cheese Provides a cheesy flavor; substitute with dairy-free cheese for a vegan version.
  • 3/4 cup whole milk Binds the biscuit mixture.
  • to taste chives or parsley Optional for aesthetic and additional flavor.

Equipment

  • Large saucepan
  • Mixing bowl
  • Whisk
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add finely chopped garlic, onion, and celery, cooking until soft, about 5 minutes.
  3. Sprinkle in 1/4 cup of all-purpose flour, stirring continuously to create a roux. Cook for about 1 minute.
  4. Gradually whisk in 2 cups of seafood stock and 1 cup of heavy cream into the roux, stirring for about 5 to 7 minutes until the sauce thickens.
  5. Add 2 tablespoons of Old Bay seasoning, along with salt and pepper to taste, into the thickened sauce. Mix well.
  6. Gently fold in 1 pound of raw shrimp and 1 cup of cooked lobster meat. Cook for 2 to 3 minutes, or until shrimp turn pink. Stir in freshly chopped parsley.
  7. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of garlic powder.
  8. Cut in 1/2 cup of cold butter until the mixture resembles coarse crumbs, then stir in 1 cup of shredded sharp cheddar cheese and optional herbs.
  9. Pour in 3/4 cup of whole milk, mixing until just combined. Set this biscuit dough aside.
  10. Spoon the creamy seafood mixture into a greased baking dish, then dollop spoonfuls of the biscuit dough over the top.
  11. Bake for 20 to 25 minutes until golden brown on the biscuit topping.
  12. Once done, remove from the oven and let the pot pie rest for 5 to 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For best results, choose fresh, high-quality shrimp and lobster. Adjust thickness of filling with additional stock or cream as needed.

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