The aroma of melting butter and garlic wafted through my kitchen as I crafted a seafood masterpiece that elevates comfort food. Today, I’m excited to share my Shrimp & Lobster Cheddar Bay Biscuit Pot Pie—a warm and creamy delight that’s perfect for cozy dinners or impressing those special guests. With its hearty filling of tender shellfish enveloped in a rich herbed bechamel sauce, combined with flaky cheddar biscuit topping, this dish is not only a culinary triumph but also incredibly easy to whip up on a busy weeknight. Plus, it’s meal prep-friendly, making it a delicious option for busy home chefs looking for a satisfying homemade seafood dinner. Wouldn’t you love to enjoy a dish that embodies both elegance and warmth? Let’s dive into this delightful recipe!
Why is this dish so irresistible?
Comforting: Indulge in the ultimate comfort food experience with this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie.
Quick & Easy: Perfectly suited for busy home chefs, it requires minimal prep time while delivering maximal flavor.
Versatile: You can easily customize the seafood, substituting shrimp for crab or even using a mix of your favorites, like in my Shrimp Cakes Lemon.
Meal Prep Friendly: The filling can be made a day ahead, making weeknight dinners a breeze.
Crowd-Pleasing: Its rich, creamy filling and golden biscuit topping will impress guests at any gathering. Don’t forget to check out my recipe for One Pot Lasagna for another delicious option!
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Ingredients
For the Filling
- Unsalted Butter – Adds richness to both the filling and biscuits; remember to keep it cold for the biscuit topping.
- Garlic Cloves – Provides a fresh aroma and robust flavor; opt for fresh garlic for the best impact.
- Onion – Adds essential sweetness and depth; a small finely chopped onion works perfectly.
- Celery – Offers a satisfying crunch in the filling; diced stalks are your best bet.
- All-Purpose Flour – Used to create a roux for thickening; gluten-free flour can be a great option.
- Seafood Stock (or Chicken Stock) – Enhances the overall flavor profile; homemade or store-bought works beautifully.
- Heavy Cream – Ensures a luxuriously creamy filling; half-and-half can be substituted for a lighter texture.
- Old Bay Seasoning – Infuses the dish with classic seafood flavor; feel free to adjust according to your taste.
- Salt and Black Pepper – Essential for seasoning; adjust to suit your personal preference.
- Shrimp (peeled and deveined) – The main seafood star, adding a touch of sweetness; choose uncooked shrimp for an optimal filling.
- Cooked Lobster Meat (chopped) – Imparts luxury and a rich flavor; fresh or frozen, just ensure it’s thawed and drained.
- Fresh Parsley – Delivers freshness and a pop of color; chives can be a suitable substitute.
For the Cheddar Bay Biscuit Topping
- All-Purpose Flour – Provides structure for the biscuits; gluten-free options are available for those with dietary needs.
- Baking Powder – Essential for leavening; it guarantees a light and airy texture.
- Garlic Powder – Enhances the biscuit flavor; use it to your taste preference.
- Salt – Balances the biscuit flavors beautifully; don’t skip this step!
- Cold Butter (grated) – Ensures a flaky biscuit texture; keep it very cold before mixing.
- Sharp Cheddar Cheese (shredded) – Offers flavor and indulgence; real cheddar yields the best results.
- Whole Milk – Binds all the ingredients together; plant-based milk serves as a fine alternative.
- Fresh Herbs (optional) – Great for an additional flavor boost and decorative touch; feel free to get creative!
This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is sure to become a favorite in your home. Happy cooking!
Step‑by‑Step Instructions for Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C) to prepare for baking. This temperature is essential for achieving a perfectly golden biscuit topping on your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie.
Step 2: Sauté the Vegetables
In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add minced garlic, finely chopped onion, and diced celery, cooking until soft and fragrant, approximately 5 minutes. Stir occasionally to ensure even cooking and prevent browning.
Step 3: Make the Roux
Sprinkle in 1/4 cup of all-purpose flour, stirring vigorously to form a roux. Cook this mixture for about 1 minute, allowing it to thicken, then gradually whisk in 2 cups of seafood stock and 1 cup of heavy cream. Continue cooking for another 5-7 minutes, or until the mixture thickens to a creamy consistency.
Step 4: Add the Seafood
Season the creamy filling with 1 tablespoon of Old Bay seasoning, salt, and pepper to taste. Gently fold in 8 ounces of peeled and deveined shrimp, cooking for about 2-3 minutes until they turn pink. Stir in 1 cup of chopped cooked lobster meat and a handful of fresh parsley, then remove from heat.
Step 5: Prepare Biscuit Dough
In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and 1 teaspoon of salt. Cut in 1/2 cup of cold, grated butter until the mixture resembles coarse crumbs. This step creates the flaky texture for the biscuit topping.
Step 6: Combine Wet Ingredients
Next, stir in 1 cup of shredded sharp cheddar cheese and 3/4 cup of whole milk into the biscuit mixture until just combined. Be careful not to overmix; the dough should be slightly sticky, which is ideal for the biscuit topping of the Shrimp & Lobster Cheddar Bay Biscuit Pot Pie.
Step 7: Assemble the Pot Pie
Spoon the creamy seafood mixture evenly into a large baking dish or individual ramekins. Then, dollop generous portions of the biscuit dough on top of the seafood filling, allowing some gaps for the steam to escape during baking.
Step 8: Bake the Pot Pie
Place the assembled pot pie(s) in the preheated oven and bake for 20-25 minutes. Watch for the biscuit tops to turn a beautiful golden brown and the filling to bubble. This fragrant aroma ensures a delicious outcome.
Step 9: Rest Before Serving
Once removed from the oven, let the Shrimp & Lobster Cheddar Bay Biscuit Pot Pie rest for 5-10 minutes. This allows the flavors to meld and the filling to set slightly, making it easier to serve and enjoy every delicious bite.
Make Ahead Options
These Shrimp & Lobster Cheddar Bay Biscuit Pot Pies are a fantastic option for meal prep enthusiasts! You can prepare the creamy seafood filling up to 24 hours in advance; simply combine all filling ingredients and refrigerate in an airtight container to maintain its rich flavor and texture. When ready to serve, spoon the filling into your baking dish, top it with fresh biscuit dough, and bake as directed. For the best results, avoid pre-baking the biscuits, as they are best when made fresh to achieve that perfectly flaky topping. This way, your dish remains just as delicious while saving you precious time on busy weeknights!
Expert Tips for Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
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Seafood Selection: Always choose fresh seafood for the best flavor, ensuring shrimp is peeled and deveined, and the lobster is thawed and drained if frozen.
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Perfect Biscuit Texture: To achieve a flaky biscuit topping, keep the butter very cold and cut it in until the mixture resembles coarse crumbs. Avoid overmixing!
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Flavorful Filling: Adjust the Old Bay seasoning to match your palate. Remember, it’s easier to add more later than to take it out!
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Make-Ahead Convenience: Feel free to prepare the creamy filling a day in advance. Just store it in the fridge and assemble right before baking!
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Watch the Bake Time: Keep an eye on the pot pie as it bakes; the biscuits should be golden but not overly brown. The filling should bubble, signaling it’s ready for serving.
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Customizable Fun: Try experimenting with different seafood or herbs, like dill or tarragon, for a unique twist on this delicious Shrimp & Lobster Cheddar Bay Biscuit Pot Pie!
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Variations
Feel free to play around with these ideas to create your own perfect version of this delicious dish!
- Crab Option: Swap the lobster with crab meat for a delightful alternative, adding a sweet twist to the filling.
- Gluten-Free: Use a gluten-free flour blend for both the roux and biscuit topping, ensuring everyone can indulge!
- Savory Herbs: Incorporate different herbs like dill or thyme to elevate the flavors in the creamy filling—delicious and aromatic!
- Cheesy Boost: Add a blend of Italian cheeses alongside the cheddar for a melty, gooey topping sure to please any cheese lover.
- Spicy Kick: Include a pinch of cayenne pepper or diced jalapeños to give your pot pie a warm, spicy edge—perfect for those who like a little heat!
- Veggie-Packed: Toss in some frozen peas or chopped spinach for added nutrition and color in the filling; they integrate beautifully into the creamy sauce.
- Lemon Zest: A touch of lemon zest in the filling brightens the flavors and adds a refreshing element that pairs wonderfully with seafood.
- Mini Pies: Make individual servings using ramekins for adorable mini pot pies, perfect for gatherings or meal prep!
If you’re curious about other seafood recipes, don’t miss my delightful Honey Garlic Shrimp or try something different with Shrimp Cakes Lemon. Enjoy your cooking adventure!
What to Serve with Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Pairing this delightful pot pie with complementary sides can elevate your meal experience to a whole new level of warmth and flavor.
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Garlic Honey Roasted Carrots: Sweet and savory with a rich glaze, these tender carrots add vibrant color and balance to your dish.
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Crispy Brussels Sprouts: Their caramelized edges and nutty flavor offer a satisfying contrast to the creamy filling, making every bite delightful.
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Mixed Greens Salad: A fresh salad with a tangy vinaigrette lightens the meal, providing a crisp and refreshing counterpart to the rich pot pie.
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Creamy Coleslaw: The crunchy texture and zesty dressing bring brightness to the table, acting as a perfect foil for the seafood flavors.
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Herbed Quinoa: Light and fluffy, quinoa infused with fresh herbs adds subtle earthy notes that pair beautifully with the richness of the bisque.
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Chardonnay or Sauvignon Blanc: A chilled glass of wine enhances the dish — the acidity cuts through the creaminess, delivering a satisfying sip.
Indulging in these pairings will not only complete your meal but also create a symphony of textures and flavors that delights the palate. Enjoy the cozy warmth as you gather around the table!
How to Store and Freeze Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Fridge: Store any leftovers in an airtight container in the fridge for up to 2 days. Gently reheat in the oven to maintain the biscuit’s texture.
Freezer: If you plan to freeze, it’s best to do so before baking. Wrap the assembled pot pie tightly in plastic wrap and foil; it can last up to 2 months.
Thawing: When ready to enjoy, thaw it overnight in the refrigerator. Bake from thawed for about 25-30 minutes at 400°F (200°C) or until heated through.
Make-Ahead Option: You can prepare the filling a day in advance and store it in the fridge. Assemble and bake when you’re ready to serve for a delightful Shrimp & Lobster Cheddar Bay Biscuit Pot Pie.
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe FAQs
How do I know if my shrimp and lobster are fresh?
Absolutely! Fresh shrimp should be firm and translucent with a mild sea scent; avoid those with a strong fishy smell. For lobster, look for a solid shell without any signs of dark spots or moldy areas. If you’re using frozen seafood, ensure it’s completely thawed and patted dry before cooking.
What is the best way to store leftovers?
Very good question! Leftovers should be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in the oven at 350°F (175°C) until heated through, ensuring the biscuit topping stays flaky.
Can I freeze the Shrimp & Lobster Cheddar Bay Biscuit Pot Pie?
Absolutely! To freeze, assemble the pot pie but do not bake it. Instead, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can last for up to 2 months in the freezer. When ready to enjoy, thaw it overnight in the fridge and bake at 400°F (200°C) for about 25-30 minutes until heated through.
What should I do if the biscuit topping turns out dense?
If you find that your biscuit topping isn’t as fluffy as you’d hoped, it might be due to overmixing the dough. For future baking, mix just until combined, allowing some lumps to remain. Additionally, ensure your baking powder is fresh to aid in rising.
Are there any dietary considerations for this recipe?
Very important! If you have seafood allergies, consider making a vegetarian version using vegetables like mushrooms and zucchini instead. For gluten-free options, you can substitute all-purpose flour with a gluten-free flour blend in both the filling and the biscuit topping.
How can I make this dish ahead of time?
Great for meal prep! You can prepare the filling a day in advance and store it in the fridge in an airtight container. When you’re ready to serve, assemble the pot pie, top with biscuits, and bake according to the recipe instructions. This makes weeknight meals a breeze!
Heavenly Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Melt the butter in a medium saucepan over medium heat. Add garlic, onion, and celery; cook until soft and fragrant, about 5 minutes.
- Sprinkle in flour, stirring to form a roux. Cook for about 1 minute, then whisk in seafood stock and heavy cream. Cook until thickened, about 5-7 minutes.
- Season with Old Bay seasoning, salt, and pepper. Fold in shrimp and cook until pink, then add lobster and parsley.
- In a mixing bowl, combine flour, baking powder, garlic powder, and salt. Cut in cold butter until resembling coarse crumbs.
- Stir in cheddar cheese and milk until just combined. The dough should be slightly sticky.
- Spoon the seafood mixture into a baking dish. Dollop biscuit dough on top, leaving gaps for steam.
- Bake for 20-25 minutes until biscuits are golden brown and filling is bubbling.
- Let rest for 5-10 minutes before serving.
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