why make this recipe
Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is a delightful dish that combines the rich flavors of seafood with the comforting taste of biscuits. This recipe is perfect for special occasions or a cozy family dinner. The creamy seafood filling packed with shrimp and lobster topped with cheesy, buttery biscuits makes it a true treat. Everyone will love its unique flavors and textures!
how to make Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
Ingredients:
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 2 tablespoons all-purpose flour
- 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
- 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)
Directions:
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.
- Stir in flour and cook for 1 minute, forming a roux.
- Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, about 5–7 minutes.
- Season with Old Bay seasoning, salt, and pepper.
- Add shrimp and cook for 2–3 minutes until they turn pink. Stir in lobster and parsley. Remove from heat.
- In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in the grated cold butter until the mixture is crumbly. Stir in cheddar cheese and herbs.
- Add milk and mix until just combined. The dough will be sticky.
- Spoon the seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently.
- Bake for 20–25 minutes, until biscuits are golden and cooked through.
- Let rest for 5–10 minutes before serving.
how to serve Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
Serve this pot pie warm, directly from the oven. You can garnish with a sprinkle of fresh chives or parsley for an extra touch. This dish pairs nicely with a simple green salad or some steamed vegetables.
how to store Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
To store leftovers, let the pot pie cool completely. Place it in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving again.
tips to make Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
- Use fresh seafood for the best flavor.
- If you don’t have seafood stock, chicken stock will work fine.
- Make sure not to overmix the biscuit dough to keep it fluffy.
- Feel free to adjust the seasoning to taste.
variation
You can customize this dish by adding other seafood like scallops or crab. For a healthier option, you can use whole wheat flour in the biscuit topping.
FAQs
Can I use frozen shrimp and lobster?
Yes, frozen seafood can be used. Just make sure to thaw them and drain any excess water before cooking.
Can I make this pot pie ahead of time?
Yes, you can prepare the seafood filling and biscuit dough separately in advance. Assemble them shortly before baking for the best results.
What can I serve with this dish?
This pot pie goes well with a light salad, roasted vegetables, or even a nice glass of white wine.
Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delightful dish that combines rich seafood flavors with comforting cheddar bay biscuits, perfect for special occasions or cozy family dinners.
Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 2 tablespoons all-purpose flour
- 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
- 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
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.
- Stir in flour and cook for 1 minute, forming a roux.
- Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, about 5–7 minutes.
- Season with Old Bay seasoning, salt, and pepper.
- Add shrimp and cook for 2–3 minutes until they turn pink. Stir in lobster and parsley. Remove from heat.
- In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in the grated cold butter until the mixture is crumbly. Stir in cheddar cheese and herbs.
- Add milk and mix until just combined. The dough will be sticky.
- Spoon the seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently.
- Bake for 20–25 minutes, until biscuits are golden and cooked through.
- Let rest for 5–10 minutes before serving.
Notes
Use fresh seafood for the best flavor. If you don’t have seafood stock, chicken stock will work fine. Avoid overmixing the biscuit dough to keep it fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: seafood, pot pie, biscuits, shrimp, lobster, comfort food
