There’s nothing quite like the delightful embrace of a warm pot pie, especially when it’s brimming with the rich flavors of the sea. When the weather cools and cozy nights call for comfort food, I turn to my Indulgent Shrimp & Lobster Cheddar Bay Biscuit Pot Pie. This dish begins with a luscious, creamy filling, generously packed with tender shrimp and succulent lobster that transport you straight to the coast.
Topped with golden, cheesy Cheddar Bay biscuits that puff up perfectly in the oven, it creates a satisfying contrast to the velvety seafood beneath. The moment you break into the flaky topping, a wave of delicious aromas wafts through the kitchen, promising a meal that’s not just satisfying, but downright extravagant. Perfect for date nights or a comforting weeknight dinner, this pot pie embodies the warmth of home-cooked goodness while offering a touch of gourmet flair that makes every bite feel special. Ready to indulge? Let’s dive in!
Why will you love Shrimp & Lobster Cheddar Bay Biscuit Pot Pie?
Comforting, indulgent meal: This dish is a beautiful blend of seafood richness and buttery biscuits, perfect for satisfying your cravings.
Easy preparation: With simple ingredients and straightforward steps, you’ll have a gourmet pot pie ready in no time.
Crowd-pleaser: Impress family and friends with this delightful, shareable dish that’s sure to garner compliments.
Versatile options: Fancy a change? This recipe allows substitutions, like crab for lobster, to suit your taste.
Leftover delight: Enjoy the flavors again the next day; just reheat gently for a delicious, hassle-free meal.
Elevate your next dinner with this indulgent dish and experience why it’s a must-try!
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Ingredients
For the Filling
- Unsalted Butter – Provides richness; keep it cold for optimal flavor.
- Garlic (2 cloves, minced) – Adds aromatic depth; substitute with garlic powder if needed.
- Onion (1 small, finely chopped) – Enhances the flavor; yellow or sweet onion is best.
- Celery (1 stalk, diced) – Adds crunch and freshness; fennel can be an interesting substitute.
- All-Purpose Flour (2 tablespoons for filling, 1 cup for biscuits) – Thickens the filling and structures the biscuits; use gluten-free flour for a gluten-free option.
- Seafood Stock (1.5 cups) – The base of the filling enhances seafood flavor; chicken stock works in a pinch.
- Heavy Cream (0.5 cup) – Adds creaminess; half-and-half is a lighter alternative.
- Old Bay Seasoning (1 teaspoon) – Traditional seasoning that complements seafood nicely; substitute with a mix of paprika, celery salt, and black pepper.
- Salt (0.5 teaspoon) & Black Pepper (0.25 teaspoon) – Basic seasonings for flavor balance.
- Shrimp (0.5 pound, peeled and deveined) – Provides sweetness as the main protein; frozen shrimp is fine but thaw before use.
- Lobster Meat (0.5 pound, cooked, chopped) – Adds richness; feel free to swap with crab if preferred.
- Fresh Parsley (1 tablespoon, chopped) – A touch of freshness and color; optional if you’re short on herbs.
For the Biscuit Topping
- Baking Powder (1 teaspoon) – Leavens the biscuit for a light texture.
- Garlic Powder (0.5 teaspoon) – Boosts biscuit flavor; can be omitted for a milder taste.
- Milk (0.33 cup, plus 1 tablespoon if needed) – Moisten the biscuit dough; plant-based milk works for a dairy-free version.
- Chives or Parsley (1 tablespoon, optional) – Use as a garnish for extra flavor and visual flair.
Now that you have everything ready, let’s create a dish full of joy, warmth, and the delightful flavors of the sea with this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie!
How to Make Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
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Preheat your oven to 400°F (200°C). This ensures your pot pie bakes evenly, giving you that perfect crispy biscuit topping.
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Melt the butter in a medium saucepan over medium heat. Add the minced garlic, chopped onion, and diced celery. Sauté everything until soft, about 5 minutes, inviting those scrumptious aromas into your kitchen.
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Stir in the flour to form a roux; cook for 1 minute. This step thickens the filling beautifully, creating a luscious texture that you will adore.
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Whisk in the seafood stock and heavy cream gradually until well combined. Cook for 5-7 minutes, stirring often until the mixture slightly thickens and becomes creamy.
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Season the filling with Old Bay seasoning, salt, and pepper. Add your shrimp and lobster, cooking until the shrimp turns pink, about 2-3 minutes. Then, remove from heat to let those flavors mingle.
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Whisk together the flour, baking powder, garlic powder, and salt in a separate bowl for the biscuit topping. Cut in the cold grated butter until the mixture is crumbly, resembling coarse crumbs.
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Gently fold in the cheddar cheese and optional herbs like chives or parsley. Pour in the milk and mix until just combined; take care not to overwork the dough!
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Spoon the seafood mixture into ramekins or a baking dish. Evenly spread the biscuit dough on top, making sure to cover the filling.
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Bake in the preheated oven for 20-25 minutes or until the biscuit tops are golden brown and cooked through. Let it rest for 5-10 minutes before serving, allowing the flavors to settle.
Optional: Serve with a fresh green salad for a complete meal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Shrimp & Lobster Cheddar Bay Biscuit Pot Pie components are perfect for busy weeknights! You can prepare the rich seafood filling up to 24 hours in advance; simply allow it to cool and then refrigerate in an airtight container. The biscuit topping dough can also be made ahead and stored, wrapped tightly in plastic for up to 3 days. To maintain the quality, avoid mixing the biscuit dough too much and refrigerate it until just before baking. When ready to serve, spoon the chilled filling into your baking dish, top with the biscuit dough, and bake as directed, resulting in a delicious meal that feels like gourmet dining with minimal effort!
How to Store and Freeze Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
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Fridge: Leftovers can be stored in an airtight container in the fridge for up to 3 days. This will keep the flavors fresh for your next meal.
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Freezer: You can freeze the pot pie before baking or after. If freezing raw, assemble as directed and wrap tightly; store for up to 2 months.
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Reheating: For best results, reheat the pot pie in the oven at 350°F (175°C) for about 20-25 minutes if fully baked, or until the filling is bubbling and the biscuits are warm.
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Thawing: If frozen, always thaw in the fridge overnight before reheating to ensure even cooking and maintain the texture of your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie.
What to Serve with Shrimp & Lobster Cheddar Bay Biscuit Pot Pie?
For the perfect meal experience, complement that rich and creamy seafood delight with these delicious pairings.
- Light Green Salad: A fresh mix of greens dressed in a tangy vinaigrette adds a crisp contrast to the indulgent pot pie.
- Roasted Seasonal Vegetables: Caramelized veggies provide a sweet, earthy balance that enhances the seafood’s luscious flavors. Think roasted carrots, zucchini, and bell peppers.
- Garlic Bread: Warm, buttery garlic bread is great for soaking up any creamy filling that overflows from the pot pie. It’s a crowd favorite and never disappoints!
- Steamed Broccoli: This vibrant green addition not only looks beautiful on the plate but also offers a satisfying crunch and a touch of freshness.
- White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio perfectly complements the seafood and elevates your dining experience.
- Mango Sorbet: For dessert, a light, fruity sorbet cleanses the palate and brings a refreshing end to your sumptuous meal.
Each of these options brings its own unique texture and flavor, making your dinner feel complete and memorable!
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Variations
Feel free to add a personal touch to your dish with these delightful variations!
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Crab Swap: Replace lobster with crab for a different seafood experience that still delivers on flavor.
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Herb Infusion: Incorporate fresh dill or thyme into the biscuit topping for a fragrant twist that elevates the dish beautifully.
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Scallop Upgrade: Increase the shrimp quantity or substitute scallops for extra tenderness and a unique texture contrast.
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Vegetarian Option: For a non-seafood version, replace the seafood with hearty vegetables like roasted red peppers and zucchini, ensuring a colorful and flavorful filling.
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Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the filling for a zesty heat that will awaken your taste buds.
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Cheddar Variety: Experiment with different cheeses, like pepper jack or Gruyère, in the biscuit topping to create a flavor profile that excites.
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Gluten-Free Delight: Use a 1:1 gluten-free flour blend for both the filling and biscuits to enjoy the same comforting texture without the gluten.
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Creamy Upgrade: Stir in a teaspoon of Dijon mustard or a splash of white wine to the filling for an added layer of richness that you’ll love.
Expert Tips for Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
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Fresh Seafood: Use uncooked shrimp for the best texture; overcooked shrimp can turn rubbery. Always thaw frozen seafood and pat dry before use.
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Flavor Boost: Don’t skip the Old Bay seasoning—it’s essential for that classic seafood taste. If unavailable, create a substitute with paprika, celery salt, and black pepper.
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Make-Ahead Magic: Prepare the creamy seafood filling a day in advance and refrigerate. Just bake when you’re ready for a quick and comforting dinner!
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Perfect Biscuit Texture: Be careful not to overmix the biscuit dough; you want it light and fluffy. Folding gently will keep those delightful layers intact.
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Freezer Friendly: This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie can be frozen before or after baking. For best results, reheat baked pies in the oven rather than the microwave to maintain texture.
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe FAQs
What type of seafood should I use for the filling?
Using fresh, uncooked shrimp and cooked lobster is ideal for this dish. However, if fresh seafood is hard to find, feel free to substitute with frozen shrimp; just make sure to thaw it completely and pat it dry before cooking. The combination brings sweetness and richness, creating that sought-after pot pie experience.
How can I store leftovers?
Leftovers should be placed in an airtight container and can last up to 3 days in the fridge. This storage method helps to maintain the vibrant flavors and creamy texture, making your next meal just as delightful as the first.
Can I freeze the pot pie?
Absolutely! You can freeze your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie before baking or after. For raw pies, assemble as directed and tightly wrap them in plastic wrap to prevent freezer burn; they can be stored for up to 2 months. When you’re ready to bake, thaw in the fridge overnight before cooking.
What if my biscuits don’t rise properly?
If your biscuit topping doesn’t rise, it might be due to a couple of reasons. Ensure your baking powder is fresh, as expired leavening agents can lead to flat biscuits. Also, avoid overmixing your biscuit dough; gently folding the ingredients will help maintain those light, airy layers that will rise nicely in the oven!
Are there any dietary considerations?
Yes! This pot pie can be made gluten-free by substituting all-purpose flour with a gluten-free blend. Also, if you’re accommodating dairy-free eaters, consider using plant-based milk and a dairy-free butter alternative. Always check your seafood sources to avoid any allergies, ensuring a delicious meal for everyone.
How do I achieve the perfect seafood filling consistency?
To get that rich and creamy filling, ensure you whisk the seafood stock and heavy cream into the roux gradually. Cook it until it thickens slightly; this usually takes about 5-7 minutes. If you find it too thick, you can always add a splash more cream or stock to reach your desired consistency before adding the seafood.
Heavenly Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Magic
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Melt the butter in a medium saucepan over medium heat. Add the minced garlic, chopped onion, and diced celery. Sauté until soft, about 5 minutes.
- Stir in the flour to form a roux; cook for 1 minute.
- Whisk in the seafood stock and heavy cream gradually until well combined. Cook for 5-7 minutes, stirring often until slightly thickened.
- Season the filling with Old Bay seasoning, salt, and pepper. Add your shrimp and lobster; cook until the shrimp turns pink, about 2-3 minutes.
- Whisk together the flour, baking powder, garlic powder, and salt in a separate bowl for the biscuit topping. Cut in the cold grated butter until crumbly.
- Fold in the cheddar cheese and optional herbs. Pour in the milk and mix until just combined.
- Spoon the seafood mixture into ramekins or a baking dish. Spread the biscuit dough on top, covering the filling.
- Bake for 20-25 minutes or until the biscuit tops are golden brown. Let it rest for 5-10 minutes before serving.