Creamy Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

This Creamy Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is everything you want in a comforting, show-stopping dish. Imagine tender shrimp and sweet lobster bathed in a garlicky cream sauce, all tucked beneath fluffy, cheesy biscuits that bake right on top. It’s rich, cozy, and indulgent without being complicated — the kind of meal that makes you feel like a five-star chef in your own kitchen.

Behind the Recipe

This pot pie came to life on a chilly Sunday evening when I was craving seafood comfort food. I had leftover shrimp, a bit of lobster from the night before, and the idea of combining them into a creamy filling felt just right. But instead of traditional pastry, I wanted that warm, cheddar-bay biscuit vibe — and once those golden biscuits baked on top, I knew I had a winner.

Recipe Origin or Trivia

Pot pies have long been a staple in American home cooking, traditionally filled with chicken and topped with buttery pastry. This seafood twist brings a coastal feel to the classic, and the cheddar bay biscuit topping takes inspiration from the iconic biscuits served at Red Lobster — cheesy, garlicky, and slightly crumbly. The blend of rich cream sauce, delicate seafood, and biscuit topping is pure comfort food magic.

Why You’ll Love Creamy Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

This dish is a warm, luxurious hug in a bowl. Here’s why it deserves a spot in your rotation:

Versatile: Use shrimp, lobster, or crab based on what’s available.

Budget-Friendly: Feels gourmet but uses accessible ingredients.

Quick and Easy: Comes together with pantry staples and minimal prep.

Customizable: Swap the filling or biscuit topping to suit any diet.

Crowd-Pleasing: It’s cheesy, creamy, and packed with flavor.

Make-Ahead Friendly: Filling can be prepped in advance.

Great for Leftovers: Reheats beautifully for lunch or dinner.

Chef’s Pro Tips for Perfect Results

Want to make your pot pie next-level delicious? Here are my go-to tips:

• Cook shrimp just until pink: Overcooked seafood becomes rubbery.
• Keep biscuit butter cold: This ensures a fluffy, tender rise.
• Use seafood stock: It adds a deep ocean flavor to the base.
• Broil the top for 2 minutes: This gives the biscuits that golden, crisp finish.
• Let it rest before serving: The sauce thickens slightly and flavors meld.

Kitchen Tools You’ll Need

You won’t need anything fancy — just a few basics:

Oven-Safe Skillet or Casserole Dish: To bake the pot pie directly.

Mixing Bowls: One for filling and one for the biscuit dough.

Whisk and Wooden Spoon: For stirring the roux and mixing the filling.

Measuring Cups and Spoons: To keep everything precise.

Knife and Cutting Board: For chopping veggies and herbs.

Ingredients in Creamy Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

This dish is made up of two dreamy layers — a creamy seafood filling and fluffy cheddar garlic biscuits on top. Here’s what you’ll need:

For the Filling:

1. Unsalted Butter: 2 tablespoons. Adds richness and helps create the roux base.
2. Garlic: 2 cloves, minced. Infuses the filling with warm flavor.
3. Onion: 1 small yellow or white, diced. Adds savory sweetness.
4. Celery: 1 stalk, chopped. Adds aromatic crunch and body.
5. All-Purpose Flour: 2 tablespoons. Thickens the sauce.
6. Seafood Stock: 1½ cups. Creates a flavorful creamy base.
7. Heavy Cream: ½ cup. Brings silky richness.
8. Old Bay Seasoning: 1 teaspoon. Delivers that classic seafood flavor.
9. Shrimp: ½ pound, peeled and deveined. Adds juicy texture.
10. Cooked Lobster Meat: ½ pound, chopped. Adds sweetness and luxury.
11. Fresh Parsley: 1 tablespoon, chopped. Brightens everything.
12. Salt: ½ teaspoon, or to taste.
13. Black Pepper: ¼ teaspoon, or to taste.

For the Biscuit Topping:

14. Shredded Sharp Cheddar Cheese: ½ cup. Adds bold cheesy flavor.
15. Whole Milk: ⅓ cup. Binds the biscuit dough.
16. Cold Butter: 2 tablespoons, cubed. Creates flaky layers.
17. All-Purpose Flour: 1 cup. Forms the base of the biscuit dough.
18. Baking Powder: 1 teaspoon. Helps the biscuits rise.
19. Garlic Powder: ½ teaspoon. Infuses the dough with garlic flavor.

Ingredient Substitutions

Whether you’re out of something or need to adjust for dietary needs, here are easy swaps:

Seafood Stock: Use vegetable broth or chicken stock.

Heavy Cream: Half-and-half or evaporated milk.

Lobster Meat: Use more shrimp or substitute crab.

Cheddar Cheese: Try mozzarella or a cheese blend.

All-Purpose Flour: Swap with gluten-free flour mix.

Whole Milk: Use almond, oat, or soy milk.

Butter: Margarine or coconut oil works for dairy-free.

Ingredient Spotlight

Old Bay Seasoning: A staple in seafood dishes, this seasoning blend combines celery salt, paprika, and other spices for a bold, coastal flavor that brings the whole filling to life.

Sharp Cheddar Cheese: Melts into the biscuit dough and delivers tangy richness that pairs perfectly with the creamy seafood below.

Instructions for Making Creamy Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

You’re just a few simple steps away from something absolutely comforting and crave-worthy.

1. Preheat Your Equipment:
Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet or baking dish.

2. Combine Ingredients:
In a skillet over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes. Stir in flour and cook 1 minute more. Slowly whisk in seafood stock, then cream. Simmer until thickened, about 3–5 minutes. Stir in Old Bay, shrimp, lobster, parsley, salt, and pepper. Cook until shrimp is just pink, 2–3 minutes.

3. Prepare Your Cooking Vessel:
If not already using an oven-safe skillet, transfer the filling to a greased casserole dish.

4. Assemble the Dish:
In a bowl, mix flour, baking powder, garlic powder, and cold butter. Use fingers or a pastry cutter to work the butter into the flour until crumbly. Stir in cheese and milk until just combined. Drop biscuit dough in spoonfuls over the seafood filling.

5. Cook to Perfection:
Bake for 25–30 minutes, or until biscuits are golden and cooked through. Optional: Broil for 2–3 minutes for extra browning on top.

6. Finishing Touches:
Let rest for 5 minutes. Garnish with more parsley if desired.

7. Serve and Enjoy:
Scoop into bowls and enjoy immediately while hot and creamy.

Texture & Flavor Secrets

This pot pie hits every note — creamy and silky sauce, tender seafood, soft veggies, and cheesy biscuits that are crisp on top and fluffy inside. Each bite is a layered explosion of flavor and texture, with Old Bay and garlic tying it all together.

Cooking Tips & Tricks

Here’s how to make it even better:

• Use frozen seafood if fresh isn’t available — just thaw first.
• Grate your own cheese for better melt and flavor.
• Don’t overmix the biscuit dough — a rough mix keeps it tender.

What to Avoid

Here are a few things to watch out for:

• Don’t overcook the shrimp — they only need a couple minutes.
• Avoid warm butter in biscuit dough — it won’t create flakes.
• Don’t add biscuits too early — they need to rise on top, not sink in.

Nutrition Facts

Servings: 4
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can make the seafood filling a day in advance and refrigerate it. Add the biscuit dough just before baking. Leftovers keep well in the fridge for 2–3 days. Reheat in the oven at 350°F until warmed through. Not ideal for freezing due to cream and seafood.

How to Serve Creamy Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

This dish is hearty on its own but pairs beautifully with:

• Steamed green beans or asparagus
• A simple mixed greens salad
• Garlic butter corn on the cob
• A crisp glass of lemonade or iced tea

Creative Leftover Transformations

Repurpose what’s left with these tasty ideas:

• Spoon over mashed potatoes for a seafood twist.
• Serve on toast as an open-faced biscuit melt.
• Use as a filling for hand pies or puff pastry pockets.

Additional Tips

• Add a splash of white wine for extra depth in the filling.
• Top with paprika or chili flakes for color and a mild kick.
• Use mini ramekins for individual pot pies.

Make It a Showstopper

Serve in a large white ceramic baking dish with golden biscuit tops on full display. Garnish with fresh parsley or thyme and place on a wooden board for rustic charm. A drizzle of melted butter over the biscuits before serving adds an extra layer of indulgence.

Variations to Try

• Crab & Corn Pot Pie: Add sweet corn and use crab meat instead of lobster.
• Spicy Cajun Style: Add Cajun seasoning and a pinch of cayenne.
• Mini Pot Pies: Use ramekins for single-serving portions.
• Vegan Version: Use mushrooms, plant-based milk, and vegan biscuits.
• Tex-Mex Twist: Add green chiles and swap in cheddar-jack cheese.

FAQ’s

Q1: Can I use frozen shrimp?
A1: Yes, just thaw and pat dry before using.

Q2: Can I make this dairy-free?
A2: Use coconut milk, dairy-free butter, and omit the cheese.

Q3: What if I don’t have seafood stock?
A3: Vegetable broth or chicken stock works fine.

Q4: Can I make the filling ahead of time?
A4: Yes! Just reheat before adding the biscuit dough and baking.

Q5: Can I leave out the lobster?
A5: Absolutely. Add more shrimp or use crab instead.

Q6: How do I know the biscuits are done?
A6: They’ll be golden on top and a toothpick will come out clean.

Q7: Can I use biscuit mix instead?
A7: Yes, but flavor and texture may differ slightly.

Q8: Can I make this in a cast iron skillet?
A8: Definitely — it adds great heat distribution and rustic charm.

Q9: Can I freeze leftovers?
A9: Best enjoyed fresh, but you can freeze for 2 weeks. Reheat in the oven.

Q10: What other seafood can I use?
A10: Scallops, crab, or white fish chunks all work well.

Conclusion

This Creamy Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is comfort food with a coastal twist — buttery, creamy, and packed with flavor. It’s indulgent yet approachable, and perfect for impressing guests or spoiling yourself on a cozy night in. Trust me, once you make it, you’ll be hooked.

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