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Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Rich and creamy seafood pot pie with tender shrimp, sweet lobster chunks, and a golden cheesy cheddar bay biscuit topping that's perfect for special occasions or when you need a little coastal luxury.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter for the filling
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 stalk celery diced
  • 2 tbsp all-purpose flour for the roux
  • 1.5 cups seafood stock or chicken stock
  • 0.5 cup heavy cream
  • 1 tsp Old Bay seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 lb shrimp peeled and deveined
  • 0.5 lb cooked lobster meat chopped
  • 1 tbsp fresh parsley chopped
  • 1 cup all-purpose flour for biscuit topping
  • 1 tsp baking powder
  • 0.5 tsp garlic powder
  • 0.25 tsp salt for biscuit topping
  • 2 tbsp cold butter grated
  • 0.5 cup sharp cheddar cheese shredded
  • 0.33 cup whole milk plus 1 tbsp if needed
  • 1 tbsp fresh chives or parsley chopped, optional

Equipment

  • saucepan
  • mixing bowl
  • whisk
  • Ramekins or 9-inch baking dish
  • Grater

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a saucepan over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.
  3. Stir in flour and cook 1 minute to form a roux, removing the raw flour taste.
  4. Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, 5 to 7 minutes.
  5. Season with Old Bay, salt, and pepper. Add shrimp and cook 2 to 3 minutes until pink.
  6. Stir in lobster and parsley. Remove from heat.
  7. In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.
  8. Cut in the grated cold butter until crumbly. Stir in cheddar and herbs.
  9. Add milk and mix until just combined. The dough will be sticky - don't overwork it.
  10. Spoon seafood mixture into greased ramekins or a 9-inch baking dish. Drop biscuit dough over the top, spreading gently.
  11. Bake 20 to 25 minutes, until biscuits are golden and cooked through.
  12. Let rest 5 to 10 minutes before serving to allow filling to thicken.

Notes

If using frozen seafood, thaw and pat dry before cooking. You can substitute scallops, more shrimp, or crab for the lobster. For one large pot pie, use a 9-inch pie dish and increase baking time by 5 to 10 minutes. Make filling ahead and refrigerate up to 1 day before baking.
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