Description
A delightful seafood pot pie featuring shrimp and lobster topped with flaky cheddar bay biscuits.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 400°F (200°C). Grease four 12–16 oz ramekins or prepare a medium baking dish.
- 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.
- Stir in 2 tablespoons all-purpose flour and cook for 1 minute to form a light roux.
- 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.
- Season with 1 teaspoon Old Bay, ½ teaspoon salt, and ¼ teaspoon black pepper. Adjust seasoning to taste.
- Add ½ pound shrimp and cook for 2–3 minutes until pink and just cooked through. Stir in ½ pound chopped cooked lobster meat and 1 tablespoon chopped parsley. Remove from heat.
- 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.
- Cut in 2 tablespoons cold grated butter until the mixture resembles coarse crumbs. Stir in ½ cup shredded sharp cheddar and optional herbs.
- Add ⅓ cup whole milk and mix until just combined; add more milk if the dough seems too dry.
- Spoon the seafood mixture into ramekins or a baking dish, then drop spoonfuls of biscuit dough over the top.
- 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.
- Let rest 5–10 minutes before serving.
Notes
For a lighter filling, use light cream or half-and-half. For a gluten-free option, use a gluten-free flour blend for both roux and biscuits.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 100mg