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Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

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A cozy seafood pot pie with a creamy filling and a cheddar-studded biscuit topping that combines comfort food with a coastal twist.

Ingredients

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  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 stalk celery, diced
  • 2 tablespoons all-purpose flour (for the 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
  • 1 cup all-purpose flour (for the biscuit topping)
  • 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)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic, chopped onion, and diced celery. Cook, stirring, until soft (about 5 minutes).
  3. Sprinkle in 2 tablespoons flour and cook, stirring, for 1 minute to form a roux.
  4. Slowly whisk in 1½ cups seafood stock and ½ cup heavy cream. Stir until the mixture is smooth and slightly thickened (about 5–7 minutes).
  5. Season the sauce with 1 teaspoon Old Bay, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust.
  6. Add ½ pound peeled shrimp and cook 2–3 minutes until pink. Stir in ½ pound chopped cooked lobster and 1 tablespoon chopped parsley. Remove from heat.
  7. In a bowl, whisk together 1 cup flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt for the biscuit topping.
  8. Cut 2 tablespoons cold grated butter into the dry mix until crumbly. Stir in ½ cup shredded cheddar and the optional chives or parsley.
  9. Add ⅓ cup whole milk and mix until just combined; the dough will be sticky. Add 1 tablespoon more milk only if it’s too dry.
  10. Spoon the seafood mixture into individual ramekins or a single baking dish. Drop spoonfuls of biscuit dough over the filling, gently spreading to cover.
  11. Bake for 20–25 minutes, until the biscuits are golden brown and cooked through.
  12. Let rest 5–10 minutes before serving.

Notes

For a lighter topping, swap half the cheddar for a milder cheese. Adjust seasoning to taste based on stock used.

Nutrition

Find it online: https://www.simplefamilydishes.com/shrimp-lobster-cheddar-bay-biscuit/