Description
This Creamy Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is the ultimate comfort food. Juicy shrimp and sweet lobster are wrapped in a rich garlic cream sauce and topped with fluffy, cheesy biscuits that bake to golden perfection. Elegant enough to impress, easy enough to make on a weeknight.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small yellow or white onion, diced
- 1 stalk celery, chopped
- 2 tablespoons all-purpose flour
- 1.5 cups seafood stock
- 0.5 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound cooked lobster meat, chopped
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt (adjust to taste)
- 0.25 teaspoon black pepper
- 0.5 cup shredded sharp cheddar cheese
- 0.33 cup whole milk
- 2 tablespoons cold butter, cubed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an oven-safe skillet or baking dish.
- In a skillet, melt butter over medium heat. Add garlic, onion, and celery. Sauté until softened, about 5 minutes.
- Stir in flour and cook 1 minute. Gradually whisk in seafood stock and cream. Simmer until thickened.
- Add Old Bay seasoning, shrimp, lobster, parsley, salt, and pepper. Cook 2–3 minutes until shrimp turn pink. Remove from heat.
- In a bowl, combine flour, baking powder, garlic powder, and cold butter. Use fingers or a pastry cutter to form coarse crumbs.
- Stir in shredded cheese and milk until just combined to form biscuit dough.
- Spoon seafood filling into baking dish if not already in one. Drop biscuit dough in spoonfuls over the top.
- Bake for 25–30 minutes, or until biscuits are golden and cooked through. Optional: broil for 2–3 minutes for extra browning.
- Let rest 5 minutes before serving. Garnish with more parsley if desired.
Notes
- Use crab instead of lobster if preferred.
- Vegetable broth works as a seafood stock alternative.
- For dairy-free, use plant-based cream and butter, and omit cheese.
- Make filling a day ahead and store in the fridge until ready to bake.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 520
- Sugar: 3g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 180mg