Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

This Shrimp and Lobster Cheddar Bay Biscuit Pot Pie transforms tender seafood and creamy garlic sauce into pure comfort food magic. I remember the first time I served this at a family gathering – the golden, cheesy biscuit topping had everyone reaching for seconds before I even sat down.

There’s something about combining the briny sweetness of fresh seafood with buttery, herb-flecked biscuits that reminds me of those special Sunday suppers at Grandma’s farm. She’d always say the best meals are the ones that make folks lean back in their chairs with happy sighs. This pot pie does exactly that – it’s restaurant-fancy but made with the kind of love and straightforward technique that belongs in every home kitchen. The aroma alone, with garlic and Old Bay mingling with baking cheddar biscuits, will have your family hovering nearby long before dinner’s ready. Time to get our hands floury.

What Makes This Shrimp and Lobster Pot Pie So Special

Growing up in the Midwest, seafood was a treat we saved for special occasions. But I’ve learned over the years that bringing those coastal flavors into our everyday cooking doesn’t have to be complicated or intimidating. This cheddar bay biscuit pot pie proves that luxurious doesn’t mean difficult.

• Uses simple, accessible ingredients you can find at any grocery store – no specialty shops required
• Comes together in just 45 minutes, making it perfect for weeknight dinners or last-minute entertaining
• Delivers consistent, crowd-pleasing results with a creamy filling that’s never watery and biscuits that turn golden every time
• Adapts easily to your preferences – swap in scallops, use all shrimp, or add your favorite vegetables
• Makes beautiful individual portions in ramekins or one impressive family-style pot pie
• Freezes beautifully for those nights when you need comfort food without the effort

After making this dozens of times for family gatherings, I can promise it’s become one of those recipes people ask for by name.

Ingredient Spotlight

Shrimp: I always choose raw, peeled shrimp for this recipe because they cook perfectly in the creamy sauce without becoming rubbery or overcooked. The sweet, delicate flavor pairs beautifully with the richer lobster.

Lobster meat: Cooked lobster chunks add that special-occasion sweetness and tender texture that makes this pot pie feel truly indulgent. You can use frozen lobster tails or even substitute with more shrimp or lump crab meat if needed.

Seafood stock: This brings depth and authentic ocean flavor to the creamy sauce, though chicken stock works well too if that’s what you have on hand.

Old Bay seasoning: This classic coastal spice blend adds just the right touch of warmth and complexity without overpowering the delicate seafood.

Sharp cheddar cheese: In my kitchen, I prefer a good-quality sharp cheddar for the biscuit topping because it creates those irresistible golden, crispy edges and adds bold flavor that stands up to the creamy filling.

Heavy cream: This creates the luxurious, velvety sauce that coats every piece of seafood and makes each bite feel like a warm hug.

Cold butter: Grated cold butter is Betty’s secret for creating flaky, tender biscuits – it creates little pockets of steam as it melts, giving you that perfect texture.

Garlic: Fresh garlic infuses the entire dish with aromatic warmth, complementing both the seafood filling and the savory biscuit topping.

How to Make Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Step 1. I always start by preheating my oven to 400°F so it’s ready when the filling is done – this ensures even baking and those perfectly golden biscuits.

Step 2. Melt the butter in a saucepan over medium heat, then add the garlic, onion, and celery, cooking until they’re soft and fragrant, about 5 minutes.

Step 3. Betty’s tip: Stir in the flour and cook for 1 minute to form a roux – this removes the raw flour taste and helps thicken your sauce beautifully.

Step 4. Slowly whisk in the seafood stock and cream, stirring constantly until the mixture is smooth and starts to thicken, about 5 to 7 minutes.

Step 5. Season the sauce with Old Bay, salt, and pepper, then add the raw shrimp and cook just 2 to 3 minutes until they turn pink.

Step 6. After years of making this, I’ve learned that gently folding in the cooked lobster and parsley at this point keeps the lobster tender and prevents overcooking.

Step 7. For the biscuit topping, whisk together the flour, baking powder, garlic powder, and salt in a bowl, then work in the grated cold butter until the mixture looks crumbly.

Step 8. Stir in the cheddar cheese and milk until just combined – the dough will be sticky, but don’t overwork it or your biscuits won’t be light and fluffy.

Step 9. Spoon the seafood mixture into greased ramekins or a 9-inch baking dish, then drop spoonfuls of biscuit dough over the top, spreading gently to cover.

Step 10. Bake for 20 to 25 minutes until the biscuits are golden brown and cooked through, then let rest 5 to 10 minutes before serving so the filling can thicken slightly.

Keeping This Pot Pie Fresh

I typically store leftovers in airtight containers in the refrigerator for up to 3 days. The biscuits may soften a bit, but they still taste wonderful and the flavors actually deepen overnight. Betty always said that seafood dishes taste best when enjoyed within a day or two for optimal texture and flavor.

This Shrimp and Lobster Cheddar Bay Biscuit Pot Pie freezes remarkably well if you want to make it ahead. Wrap individual portions or the whole dish tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Betty’s freezing method works well because the biscuit topping protects the creamy filling from freezer burn.

For the best texture, I reheat by covering the pot pie with foil and warming it in a 350°F oven until heated through, about 15 to 20 minutes for refrigerated portions or 30 to 35 minutes if baking from frozen. You can also microwave individual servings for 2 to 3 minutes, though the biscuits won’t be quite as crispy. My family prefers the oven method because it brings back that just-baked golden crust.

Perfect Partners for This Pot Pie

• Crisp green salad with lemon vinaigrette – The bright, acidic dressing cuts through the richness of the creamy filling and provides a refreshing contrast to every buttery bite.
• Roasted asparagus or green beans – These simple vegetables add color to your plate and their slightly crisp texture balances the soft, creamy pot pie beautifully.
• Garlic butter corn on the cob – This sweet, summery side dish complements the coastal flavors and adds another layer of comfort to the meal.
• Simple coleslaw – The cool, crunchy slaw provides a nice textural contrast and its tangy dressing cleanses your palate between rich bites.
• Sautéed spinach with garlic – A light, quick vegetable side that adds nutrition and a pop of green without competing with the star of the show. If you’re looking for more vegetable sides, try our crispy salmon bowls for another seafood-friendly pairing idea.
• Sweet potato side dish – A slightly sweet accompaniment works wonderfully with the savory seafood. Consider serving alongside our sausage and sweet potatoes with honey garlic sauce for inspiration on preparing sweet potatoes.

FAQs

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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

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.