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Shrimp Lobster Cheddar Bay Biscuit Pot Pie: A delectable featured image showcasing a creamy seafood pot pie topped with golden Cheddar Bay Biscuits.

Best Shrimp Lobster Cheddar Bay Biscuit Pot Pie

This pot pie combines succulent shrimp and lobster in a creamy, flavorful sauce, all topped with cheesy, garlicky Cheddar Bay Biscuits. It's a comforting and indulgent dish perfect for a special occasion or a cozy night in.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 pound lobster meat, cooked and chopped
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups seafood stock or chicken stock
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced onion
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup cold butter, cut into cubes
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup milk
  • 2 tablespoons melted butter
  • 1/4 teaspoon garlic powder for brushing

Equipment

  • Large pot or Dutch oven
  • whisk
  • 9-inch deep-dish pie plate or casserole dish
  • Large bowl
  • Pastry blender or fork
  • small bowl
  • measuring cups and spoons
  • cutting board
  • knife
  • Oven

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the celery, carrots, and onion and cook until softened, about 5-7 minutes.
  2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  3. Gradually whisk in the seafood stock, ensuring there are no lumps. Bring to a simmer.
  4. Stir in the heavy cream, milk, cheddar cheese, Parmesan cheese, parsley, chives, Old Bay seasoning, salt, and pepper. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
  5. Gently fold in the shrimp and lobster meat. Cook for 3-5 minutes, or until the shrimp is pink and cooked through. Be careful not to overcook the seafood.
  6. Preheat oven to 450°F (232°C).
  7. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
  8. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  9. Stir in the cheddar cheese.
  10. Add the milk and stir until just combined. Do not overmix.
  11. Pour the seafood filling into a 9-inch deep-dish pie plate or casserole dish.
  12. Drop spoonfuls of the biscuit dough over the filling, creating a rustic topping.
  13. Bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
  14. In a small bowl, combine the melted butter and garlic powder. Brush the biscuits with the garlic butter mixture immediately after removing the pot pie from the oven.
  15. Let cool for a few minutes before serving.

Notes

For best results, use high-quality seafood. Be careful not to overcook the shrimp or lobster. You can experiment with different cheeses, such as Gruyere or Monterey Jack, to enhance the flavor profile. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results. To add a little spice, consider adding a pinch of cayenne pepper to the filling.