Shrimp & Lobster Cheddar Bay Biscuit Pot Pie: A Seafood Delight

Seafood lovers, get ready to indulge in the ultimate comfort food experience. This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie combines tender, succulent shrimp and lobster with a rich, creamy filling, all topped with buttery, cheesy Cheddar Bay biscuits. Perfect for special occasions or a cozy family dinner, this dish is both impressive and satisfying. Its creamy, flavorful interior pairs beautifully with the slightly crispy, golden biscuit topping, making every bite a delight. Whether you are preparing a seafood feast or simply want a luxurious twist on the classic pot pie, this recipe promises an unforgettable dining experience.

Ingredients for the Filling

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 stalk celery, diced
• 2 tablespoons all-purpose flour
• 1 ½ cups seafood stock (or chicken stock if needed)
• 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

Ingredients for the Cheddar Bay Biscuit Topping

• 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)

Preparation Method

Step 1: Prepare the Seafood Filling
Begin by melting the butter in a medium saucepan over medium heat. Add the minced garlic, finely chopped onion, and diced celery. Sauté for about 3–4 minutes until the vegetables are soft and fragrant. Stir in the flour and cook for an additional minute to create a roux, which will help thicken the pot pie filling. Gradually whisk in the seafood stock, making sure there are no lumps.

Once the mixture is smooth, add the heavy cream, Old Bay seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, allowing it to thicken slightly. Carefully fold in the shrimp and chopped lobster meat, cooking until the shrimp turn pink and the seafood is heated through. Remove from heat and stir in the fresh parsley. The filling should be creamy, flavorful, and rich, providing the perfect base for your pot pie.

Step 2: Make the Cheddar Bay Biscuit Topping
Preheat your oven to 375°F (190°C). In a medium mixing bowl, combine the flour, baking powder, garlic powder, and salt. Add the cold grated butter and work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs. Stir in the shredded cheddar cheese. Gradually add the milk, mixing gently until a soft dough forms. If the dough feels too dry, add an extra tablespoon of milk. Fold in the chopped chives or parsley if using for added flavor and color.

Step 3: Assemble the Pot Pie
Transfer the prepared seafood filling into a lightly greased baking dish. Drop spoonfuls of the biscuit dough over the top of the filling, spreading gently to cover most of the surface. The biscuit topping will puff and turn golden as it bakes, creating a delicious contrast to the creamy seafood beneath.

Step 4: Bake the Pot Pie
Place the assembled pot pie in the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through. The filling should be bubbly, and the biscuit topping should have a light, golden crust. Remove from the oven and allow to rest for 5 minutes before serving. This resting time allows the flavors to meld together, ensuring each bite is rich and satisfying.

Step 5: Serving Suggestions
Serve the Shrimp & Lobster Cheddar Bay Biscuit Pot Pie warm, accompanied by a crisp green salad or steamed vegetables for a balanced meal. This dish pairs wonderfully with a chilled glass of white wine or a light sparkling beverage. The combination of creamy filling, tender seafood, and cheesy biscuits makes it perfect for dinner parties, holiday celebrations, or a decadent family meal.

Conclusion and Frequently Asked Questions

1. Can I make this pot pie ahead of time?
Yes, you can prepare the filling a day in advance and refrigerate it. When ready to bake, simply prepare the biscuit topping and assemble the pot pie before baking.

2. Can I use frozen seafood?
Frozen shrimp or lobster can be used, but ensure they are fully thawed and patted dry before adding to the filling to prevent excess water in the pot pie.

3. Can I substitute the cream or butter?
For a lighter version, you can substitute heavy cream with half-and-half and butter with a light margarine. Keep in mind that the flavor and richness may be slightly altered.

4. Can I add other vegetables?
Absolutely. Diced carrots, peas, or bell peppers can be added to the filling for extra color, flavor, and nutrition. Just make sure to sauté them with the onion and celery before adding the flour.

5. Can this recipe be doubled?
Yes, this recipe can easily be doubled for a larger crowd. Simply use a larger baking dish and increase the baking time by 5–10 minutes if needed.

6. How should leftovers be stored?
Store any leftover pot pie in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the crispness of the biscuit topping.

7. Can I freeze the pot pie?
You can freeze the pot pie unbaked or fully baked. If freezing unbaked, cover tightly with foil and freeze for up to 1 month. Bake directly from frozen, adding extra time to ensure the biscuits are cooked through.

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This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is a true seafood masterpiece. The creamy filling, perfectly seasoned seafood, and golden biscuit topping make it a dish that’s sure to impress both family and guests. Whether for a special occasion or a comforting weeknight dinner, this recipe delivers on both flavor and presentation, providing a memorable meal every time.