As I stood in my kitchen, the fragrant aroma wafting from my stovetop made my mouth water. It was one of those cozy nights when nothing but a hearty, comforting dish would do. That’s when I decided to whip up my Shrimp & Lobster Cheddar Bay Biscuit Pot Pie. This easy dinner is a real crowd-pleaser, packed with tender shrimp and sweet lobster combined in a creamy sauce, all topped off with delightfully flaky cheddar bay biscuits. Not only is it a comforting seafood treat, but it’s also customizable to suit your dietary needs—think gluten-free options or swapping in your favorite seafood. Is there anything more inviting than a pot pie bubbling away in your oven, ready to bring warmth and joy to your dinner table? Let’s dive into this delightful recipe!

Why is this pot pie unforgettable?

Comforting and Indulgent: Combining ocean-fresh shrimp and succulent lobster creates a seafood symphony that feels like a warm embrace.

Easy to Make: With a straightforward process, even busy cooks can whip up this gourmet dish swiftly, making it an accessible weeknight meal.

Customizable: Feel free to swap seafood or use gluten-free flour; this pot pie caters to all tastes and diets, ensuring everyone can enjoy it.

Perfect for Sharing: Great for gatherings, this dish is sure to impress guests, just like my popular Garlic Butter Shrimp recipe.

Satisfying Texture: The flaky biscuit topping combined with the creamy filling brings a delightful contrast that makes each bite a joy!

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Ingredients

For the Filling

• Unsalted Butter – Adds richness to the filling; use margarine for a dairy-free version.
• Garlic (2 cloves) – Provides aromatic flavor; fresh is ideal, but garlic powder can be used in a pinch.
• Onion (1 small) – Contributes sweetness and depth; shallots are a great alternative for a milder taste.
• Celery (1 cup) – Adds crunch and flavor; substitute with bell peppers for a different texture.
• All-Purpose Flour (1/4 cup) – Used for thickening; gluten-free flour works well for a gluten-free version.
• Seafood Stock (2 cups) – Forms the creamy base; chicken stock can be used as an alternative.
• Heavy Cream (1 cup) – Adds a creamy texture; coconut cream is a delightful non-dairy substitute.
• Old Bay Seasoning (1 tablespoon) – Provides a unique flavor profile; use another seafood seasoning blend if necessary.
• Shrimp (1 pound) – The main protein; uncooked shrimp work best; frozen is acceptable if thawed.
• Cooked Lobster Meat (1 cup) – Adds sweet, rich flavor; crab can easily substitute if needed.
• Fresh Parsley (2 tablespoons) – Enhances flavor with freshness; chives can be used or omitted for a different taste.

For the Biscuit Topping

• Cheddar Cheese (1 cup) – For topping; any sharp cheese is suitable to create that delicious layer.
• Baking Powder (1 tablespoon) – Essential for biscuit rise; make sure it’s fresh for best results.
• Garlic Powder (1 teaspoon) – Enhances flavor in biscuits; fresh garlic can replace it for more depth.
• Salt (1/2 teaspoon to taste) – For seasoning; adjust based on your preference for flavor.
• Whole Milk (3/4 cup) – Moistens the biscuit dough; non-dairy milk can serve as a substitute beautifully.

This cozy Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is just the dish to warm your heart and satisfy your seafood cravings!

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). This temperature is crucial for achieving that golden, flaky top on your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie. While the oven heats up, take a moment to gather all your ingredients and cooking tools—like a large skillet and mixing bowls—to streamline the cooking process.

Step 2: Sauté Aromatics
In your skillet, melt 3 tablespoons of unsalted butter over medium heat. Once melted, add 2 minced garlic cloves, 1 small diced onion, and 1 cup of chopped celery. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables become tender and fragrant, creating a base of flavor for your creamy filling.

Step 3: Make Roux
Next, sprinkle 1/4 cup of all-purpose flour into the skillet, stirring to incorporate it with the sautéed vegetables. Cook this mixture for exactly 1 minute to eliminate the raw flour taste. Gradually whisk in 2 cups of seafood stock and 1 cup of heavy cream. Continue to cook for 5-7 minutes until the sauce thickens, bubbling gently to reveal a luscious filling.

Step 4: Add Seafood and Seasoning
Now it’s time to bring in the stars of the show! Sprinkle in 1 tablespoon of Old Bay seasoning along with salt and pepper to taste. Gently fold in 1 pound of uncooked shrimp and 1 cup of cooked lobster meat. Cook for another 2-3 minutes, stirring carefully until the shrimp turns pink, indicating they’re perfectly cooked and ready to envelop in the creamy sauce.

Step 5: Prepare Biscuit Dough
While the seafood filling cools slightly, grab a mixing bowl and combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Cut in 1/2 cup of cold, cubed butter until the mixture resembles coarse crumbs. Then, stir in 1 cup of shredded cheddar cheese and 3/4 cup of whole milk, mixing just until combined to keep those biscuits fluffy.

Step 6: Assemble Pot Pie
Begin the assembly by lightly greasing your ramekins or a larger baking dish. Spoon the creamy shrimp and lobster filling evenly into the bottom, ensuring it’s well distributed. Then, dollop the biscuit dough on top in muffin-style heaps, creating a beautiful rustic finish that will allow steam to escape while baking.

Step 7: Bake
Place the assembled Shrimp & Lobster Cheddar Bay Biscuit Pot Pie in the preheated oven and bake for 20-25 minutes. Keep an eye on it as it cooks, looking for the biscuit topping to become a gorgeous golden brown while the filling bubbles energetically, signaling it’s ready to be enjoyed.

Step 8: Rest
Once baked, remove the pot pie from the oven and let it rest for 5-10 minutes. This cooling time allows the filling to set slightly and makes it easier to serve. Enjoy the warm, inviting aroma that fills your kitchen while you prepare to dish out this cozy seafood comfort food!

How to Store and Freeze Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Fridge: Store leftovers tightly covered in the refrigerator for up to 3 days. This keeps your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie fresh and ready for a quick reheat!

Freezer: For longer storage, freeze the pot pie before baking. Wrap it tightly in plastic wrap and aluminum foil; it can last up to 3 months in the freezer.

Reheating: To reheat, bake from frozen at 375°F (190°C) for about 45-55 minutes or until heated through. For refrigerated leftovers, pop it in a preheated oven at 350°F (175°C) for 20-25 minutes.

Wrapping: Always ensure the pot pie is securely wrapped to avoid freezer burn, so you can enjoy that rich flavor when you’re ready to indulge again!

Make Ahead Options

These Shrimp & Lobster Cheddar Bay Biscuit Pot Pies are perfect for meal prep enthusiasts! You can prepare the creamy filling up to 3 days in advance; just refrigerate it in an airtight container. Additionally, the biscuit dough can be made ahead and stored for up to 24 hours in the fridge, wrapped tightly to maintain its fluffiness. When you’re ready to serve, simply reheat the filling on the stove until warmed through, transfer it to your baking dish, and dollop the cold biscuit dough on top. Bake as directed, and you’ll have a comforting seafood pot pie that tastes just as delicious with minimal effort—ideal for those busy weeknights!

What to Serve with Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Elevate your cozy dinner experience with perfect pairings that complement the oceanic flavors of your pot pie.

Garlic Bread: This warm, buttery staple provides a satisfying crunch that balances the soft creaminess of the pot pie.
Fresh Green Salad: A light, zesty salad filled with mixed greens and a tangy vinaigrette cuts through the richness, enhancing your meal’s freshness.
Roasted Asparagus: The earthy flavors and slight crisp of roasted asparagus create a wonderful contrast to the creamy filling, making each bite delightful.
Coleslaw: A tangy, crunchy slaw adds a refreshing texture to your dinner, providing a balanced crunch that pairs beautifully with the dish.
Corn on the Cob: Sweet, succulent corn brings an additional layer of flavor and sweetness, harmonizing perfectly with the savory seafood.
Chardonnay: A chilled glass of Chardonnay, with its crisp acidity and buttery notes, elevates the seafood experience and makes for a lovely culinary pairing.

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Variations

Feel free to get creative with this comforting recipe, making it truly your own by experimenting with flavors and textures!

Crab Swap: Replace lobster with crab for a maritime twist that brings a different kind of sweetness.
Shrimp Alternatives: Try using scallops or mixed seafood for varied textures and tastes that everyone will love.
Gluten-Free Twist: Use gluten-free flour for both the filling and biscuit dough to cater to all dietary needs without sacrificing flavor.
Herb Infusion: Incorporate fresh herbs like thyme or dill into the filling for an aromatic kick that elevates each bite.
Cheesy Biscuits: Substitute pepper jack cheese in your biscuit topping for a flavorful, spicy kick—perfect for those who like it hot!
Vegetable Boost: Add fresh spinach or kale to the filling for a nutritious boost, without losing that creamy comfort.

While you’re customizing, why not consider pairing this pot pie with a fresh green salad for balance or serving it alongside my delicious Garlic Butter Shrimp? Each choice adds its own unique twist, making your meal even more delightful!

Expert Tips for Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Fresh Ingredients Matter: Using fresh shrimp and lobster elevates the flavor of your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie significantly. Don’t compromise on quality!
Avoid Overbaking: Keep a close eye on your pot pie as it bakes. Overbaking can lead to dry biscuits; aim for that perfect golden brown.
Mix Wisely: When preparing your biscuit dough, mix until just combined. Overmixing can result in tough biscuits, which we definitely want to avoid!
Customize Wisely: Feel free to swap seafood or add veggies according to your taste, but ensure the moisture level in your filling remains balanced.
Let It Rest: Allowing the pot pie to rest for 5-10 minutes before serving helps the filling set and makes it easier to scoop out. Enjoy every delicious bite!

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe FAQs

What type of shrimp should I use?
Absolutely! I recommend using uncooked shrimp for the best texture and flavor. You can use fresh shrimp or opt for frozen shrimp that has been thoroughly thawed. Just make sure the shrimp are peeled and deveined to make preparation easier!

How should I store leftover pot pie?
For any leftovers, store them tightly covered in the refrigerator, where they will stay fresh for up to 3 days. To reheat, simply pop it in an oven preheated to 350°F (175°C) for about 20-25 minutes, until it’s warmed through and the biscuits regain their flakiness.

Can I freeze the Shrimp & Lobster Cheddar Bay Biscuit Pot Pie?
Yes, you can! For optimal results, freeze the pot pie before baking. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 3 months. When you’re ready to enjoy it, bake from frozen at 375°F (190°C) for approximately 45-55 minutes.

What if my biscuits turn out hard?
If your biscuits are hard, it could be due to overmixing the dough. Remember to mix the biscuit ingredients until just combined for a fluffy texture. Also, consider using fresh baking powder to help them rise perfectly!

Are there gluten-free options available for this recipe?
Very! You can easily make this dish gluten-free by substituting all-purpose flour with a gluten-free flour blend in both the filling and the biscuit dough. Just ensure that your baking powder and any additional seasonings are also gluten-free for complete safety!