Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Introduction

Imagine pulling a bubbling, golden-topped pot pie from the oven: the aroma of garlic and butter warmed with Old Bay fills the kitchen, warm steam carrying sweet lobster and briny shrimp into the air. Each spoonful delivers a silky, savory seafood stew studded with tender shellfish, topped by flaky, cheddar-scented biscuits that crackle on the edges and melt in your mouth. The contrast — a rich, cream-forward filling and the slight tang and sharpness of cheddar in the biscuit — keeps you reaching for another bite.

This Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is comfort elevated. It’s an ideal centerpiece for a cozy dinner, a small celebration, or a special weekend brunch. If you want to impress dinner guests without stress, or need an indulgent weeknight treat that feels festive, this recipe is your go-to. (If you like exploring pot pie variations, see this savory twist on chicken in our Classic Chicken Pot Pie Pasta.)

Dish Snapshot

• Prep Time: 20 minutes
• Cook Time: 25 minutes (plus stovetop simmering ~15 minutes)
• Total Time: ~60 minutes (including resting and prep)
• Servings: 4 generous portions
• Difficulty Level: Intermediate — straightforward techniques (roux, biscuit dough), but requires attention to texture and timing

Nutrition Highlights

Estimated nutritional breakdown per serving (one quarter of the recipe). These are approximate values calculated from standard ingredient profiles (USDA FoodData Central) and intended as a guide — individual brands and exact portioning will alter totals.

• Calories: ~500 kcal
• Protein: ~22 g
• Carbohydrates: ~30 g
• Fat: ~28 g
• Saturated Fat: ~13 g
• Fiber: ~1 g
• Sodium: ~550–700 mg (variable depending on stock, Old Bay, and cheese)
• Cholesterol: moderate — from shellfish, cream, and butter

Notes: Nutrition estimates are based on aggregated food composition data (USDA FoodData Central) and recommended health guidance (Mayo Clinic) for portion and ingredient awareness. If you require exact tracking (for medical or strict dietary reasons), weigh ingredients and consult a dietitian or a nutrition calculator using brand-specific labels.

Why You’ll Love It

This dish hits several delicious notes at once:

• Flavor & Aroma: The Old Bay and garlic build an unmistakable, nostalgic seafood seasoning that pairs beautifully with sweet lobster and shrimp. The cheddar biscuits provide a buttery, garlicky lift that balances the creamy filling.
• Textural Contrast: Silky, spoonable filling vs. crisp-tender, lightly crumbly biscuit topping — satisfying in every bite.
• Occasion Flexibility: It’s elegant enough for a holiday or dinner party but simple enough to make for a cozy family night. Leftovers reheat well for a decadent lunch.
• Comfort with Sophistication: For those who love comfort food but want to keep a restaurant-quality finish, this pot pie is a winning compromise.

Preparation Guide

Ingredients

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 stalk celery, diced
• 2 tablespoons all-purpose flour (for the roux)
• 1½ cups seafood stock (or chicken stock)
• ½ cup heavy cream
• 1 teaspoon Old Bay seasoning
• ½ teaspoon salt (adjust to taste)
• 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 (for biscuit topping)
• 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, for finishing)

Optional ingredients and substitutions

• Use light cream or half-and-half for a slightly lighter filling (reduce heavy cream calories).
• Swap Old Bay for a pinch of smoked paprika + cayenne if you prefer less commercial seasoning.
• For a richer biscuit, substitute 2 tablespoons Greek yogurt for part of the milk.
• Make it gluten-free: use a 1:1 gluten-free flour blend for both roux and biscuits. Note texture may vary.

Preheat oven to 400°F (200°C).

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Grease four 12–16 oz ramekins or prepare a medium baking dish.
2. In a saucepan over medium heat, melt 2 tablespoons unsalted butter. Add minced garlic, chopped onion, and diced celery. Cook until soft and translucent, about 5 minutes.
3. Stir in 2 tablespoons all-purpose flour and cook for 1 minute to form a light roux — this removes raw flour taste.
4. Slowly whisk in 1½ cups seafood (or chicken) stock and ½ cup heavy cream. Stir constantly until smooth and slightly thickened, about 5–7 minutes.
5. Season with 1 teaspoon Old Bay, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasoning.
6. Add ½ pound shrimp and cook 2–3 minutes until pink and just cooked through. Stir in ½ pound chopped cooked lobster meat and 1 tablespoon chopped parsley. Remove the filling from heat.
7. In a mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt for the biscuit topping.
8. Cut in 2 tablespoons cold grated butter until the mixture resembles coarse crumbs. Stir in ½ cup shredded sharp cheddar and optional herbs.
9. Add ⅓ cup whole milk and mix until just combined — the dough will be sticky. Add 1 tablespoon more milk if the dough seems too dry.
10. Spoon the seafood mixture into your ramekins or baking dish, dividing evenly. Drop spoonfuls of biscuit dough over the top, spacing so the biscuits bake individually and allow steam through. Gently spread if needed to cover most of the surface. (If you prefer fewer, larger biscuits, divide into 6 instead of 8 drops.)
11. Bake for 20–25 minutes, until the biscuits are golden and cooked through and the filling is bubbling at the edges. Rotate the pan halfway through for even browning.
12. Let rest 5–10 minutes before serving to allow the filling to set slightly.

Practical tips

• Avoid overmixing the biscuit dough; overworked gluten causes toughness. Mix until just combined.
• If the filling seems too thin before baking, simmer 1–2 minutes longer to reduce; if too thick, whisk in 1–2 tablespoons additional stock.
• Check biscuit doneness by inserting a toothpick into the center biscuit: it should come out clean or with a few moist crumbs.
• For evenly cooked shrimp, add them to the filling last and remove from heat promptly to avoid rubberiness. (For similar assembly techniques, you can use insights from this Sheet Pan Chicken Pot Pie recipe.)

Best Pairings

• Simple green salad with a bright vinaigrette (lemon or sherry) to cut the richness.
• Steamed or roasted asparagus — complementary texture and fresh flavor.
• For drinks: a crisp, unoaked Chardonnay or a dry Riesling; non-alcoholic: sparkling water with a squeeze of lemon.
• For brunch-style serving: offer a small side of roasted tomatoes and a pot of strong coffee or savory tea.
• Presentation tip: garnish with chopped chives or parsley and a light dusting of cracked black pepper for contrast.

Storage Instructions

• Room temperature: Do not leave warm pot pie at room temperature for more than 2 hours (USDA food safety guidelines).
• Refrigeration: Store covered in an airtight container for up to 3–4 days. For best texture, store the filling and biscuit separately if possible; reheat gently.
• Freezer: Fully assembled and uncooked, wrap tightly and freeze for up to 2 months. Alternatively, freeze the cooked filling and biscuits separately (filling: 2–3 months; biscuits: 1–2 months) and thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions covered in a 350°F (175°C) oven for 15–20 minutes (longer if frozen), or microwave on medium until heated through — but oven reheating preserves biscuit texture best.

Chef’s Advice

• Best seafood: Use fresh or properly-frozen lobster and wild or farmed shrimp with good flavor — size should be medium for tender bites. Precooked lobster is convenient; just fold in at the end to warm.
• Texture keys: Let the filling cool slightly before topping with biscuit dough so the dough doesn’t sink or over-cook on the bottom. Keep butter cold when cutting into biscuit flour to ensure flakiness.
• Doneness cues: Biscuits should be golden on top and set in the middle; filling should bubble at the edges when fully heated.
• Spice balance: Old Bay provides a lot of flavor and sodium; taste the filling before adding additional salt. Consider adding a squeeze of lemon at serving to brighten flavors.
• For extra brown, brush biscuits lightly with melted butter before baking.

Creative Twists

• Lobster & Corn: Fold 1 cup fresh or roasted corn kernels into the filling for sweet pops in every bite.
• Spicy Cajun: Swap Old Bay for a homemade Cajun blend and add 1/4 teaspoon cayenne to the filling for heat; top biscuits with grated pepper jack cheese.
• Gluten-free & Lighter: Use a 1:1 gluten-free flour blend for biscuits and reduce heavy cream to 1/4 cup + 1/4 cup low-fat milk for a lighter sauce (texture will be a bit thinner).
• Herb & Lemon Biscuit: Add 1 tsp lemon zest and 2 tbsp chopped dill or tarragon to the biscuit dough to pair with delicate seafood flavors.
• Vegetarian (no shellfish): Replace shrimp and lobster with sautéed mushrooms, artichoke hearts, and white beans; add a splash of soy sauce or miso to deepen umami.

All Your Questions Answered

Q: Can I use frozen seafood?
A: Yes — thaw in the refrigerator overnight and pat dry before adding. If using raw frozen shrimp, cook in the filling as directed; if using pre-cooked shrimp/lobster, fold in at the end just to warm.

Q: My biscuit topping was dense — what went wrong?
A: Most likely the butter was too warm or you overworked the dough. Keep butter cold and mix minimally; use grated or cubed cold butter and handle dough gently.

Q: Can I assemble ahead of time?
A: You can assemble the dish, cover, and refrigerate for up to 24 hours before baking. If freezing, assemble uncooked but wrapped tightly and freeze up to 2 months.

Q: How do I make the filling less rich?
A: Substitute half the heavy cream with low-sodium stock or use half-and-half. Reduce butter by 1 tablespoon if desired.

Conclusion

This Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is a delightful balance of rich, creamy seafood and flaky, savory biscuits — perfect for special dinners, cozy nights in, or a show-stopping brunch centerpiece. If you enjoyed this version, you might like to compare inspiration and technique from this Seafood Pot Pie (with Cheddar Bay Crust) (Seafood Pot Pie (with Cheddar Bay Crust) – The Bold Appetite) or explore another take on the theme here (Cheddar Bay Biscuit Seafood Pot Pie | kingcooks). Try it, share a photo, or leave a note about your favorite variation — I’d love to hear how your pot pie turned out.