The savory aroma of a buttery, cheesy biscuit reaching golden perfection has a way of whisking me back to cherished family gatherings. With our Shrimp & Lobster Cheddar Bay Biscuit Pot Pie, I'm thrilled to bring a taste of comfort and nostalgia straight to your kitchen. This dish not only dazzles with its rich combination of shrimp and lobster in a creamy filling, but its quick prep time ensures you'll spend less time in the kitchen and more time creating memories around the dinner table. Whether you're looking to impress guests or simply indulge in a cozy night in, this seafood pot pie delivers a delightful twist that’s sure to satisfy. Curious about how the flaky biscuit topping transforms this dish into a culinary masterpiece? Let’s dive into the recipe!
Why is this pot pie a must-try?
Rich, Flavorful Combination: This pot pie pairs succulent shrimp and tender lobster with a creamy sauce that screams comfort food.
Flaky Biscuit Topping: The biscuits create a delightful crunch atop the rich filling, giving each bite an irresistible texture.
Quick Prep Time: With just 20-25 minutes of prep, you can whip this up for a cozy night or impressive dinner party in no time!
Crowd Pleaser: Whether for a family meal or a special occasion, this dish is sure to wow your guests and leave them asking for seconds!
Versatile Option: Feel free to tailor the filling with your favorite seafood or even mix in some veggies for added nutrition, just like in our One Pot Chicken Alfredo recipe!
Easy Cleanup: Baking in a single dish means minimal mess—maximize flavor and minimize fuss, perfect for busy weeknights!
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Ingredients
For the Filling
• Shrimp – 1 pound of peeled and deveined shrimp brings a sweet and delicate flavor to the pot pie.
• Lobster meat – 1 pound of cooked and chopped lobster adds a luxurious touch that elevates this dish.
• Unsalted butter – ½ cup is used to create the roux and enhance the richness of the filling.
• All-purpose flour – ½ cup helps thicken the creamy sauce, giving it a comforting consistency.
• Seafood stock – 2 cups provide a deep, savory flavor that enhances the seafood essence.
• Heavy cream – 1 cup ensures a rich, luscious sauce that binds all the flavors together.
• Frozen mixed vegetables – 1 cup, including peas, carrots, and corn, contribute color and nutrition to this pot pie.
• Onion – 1 medium diced onion adds sweetness and depth to the savory filling.
• Garlic – 2 cloves minced add aroma and a touch of earthy flavor.
• Old Bay seasoning – 1 tablespoon, a key ingredient for that unmistakable seafood flavor.
• Salt – 1 teaspoon balances the flavors and enhances the overall dish.
• Black pepper – ½ teaspoon adds a gentle heat and complexity to the filling.
• Cheddar cheese – 1 cup of shredded sharp cheddar cheese gives a delightful creaminess and flavor burst.
For the Biscuit Topping
• Refrigerated biscuit dough – 1 package is convenient for creating a flaky topping that bakes to golden perfection.
For Garnish
• Fresh parsley – 2 tablespoons, chopped, adds a pop of color and freshness when sprinkled on top before serving.
Now that you have all the ingredients to create your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie, let’s continue on this delicious journey to make it a reality!
Step‑by‑Step Instructions for Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This ensures that when your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is ready, it will bake evenly and result in that perfect golden crust. Set your kitchen timer to get the oven heated while you prepare the filling.
Step 2: Sauté the Aromatics
In a large skillet, melt ½ cup of unsalted butter over medium heat. Add in the diced onion and minced garlic, cooking for about 4-5 minutes, or until the onion becomes translucent and fragrant. This step builds an aromatic foundation for your pot pie, enhancing the overall flavor.
Step 3: Create the Roux
Stir in ½ cup of all-purpose flour to form a roux, cooking for an additional 2 minutes while stirring constantly to avoid burning. You'll notice a slight change in color as it cooks, creating a thick base that will help bind your filling together.
Step 4: Add the Seafood Stock
Gradually whisk in 2 cups of seafood stock, making sure there are no lumps. Bring this mixture to a gentle simmer and let it cook for approximately 5 minutes. Watch for it to thicken, forming a creamy consistency that will be the heart of your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie.
Step 5: Incorporate Cream and Vegetables
Next, add 1 cup of heavy cream, 1 cup of frozen mixed vegetables, 1 tablespoon of Old Bay seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper to the skillet. Stir them together and let the mixture simmer for another 3-4 minutes, allowing the flavors to meld beautifully.
Step 6: Mix in the Seafood and Cheese
Gently fold in 1 pound of peeled and deveined shrimp and 1 pound of cooked and chopped lobster meat. After removing the skillet from heat, stir in 1 cup of shredded sharp cheddar cheese until it melts and combines fully. This mixture is the star of your pot pie, rich and inviting.
Step 7: Prepare the Baking Dish
Pour the delicious seafood mixture into a large baking dish or individual ramekins, filling them about three-quarters full. Ensure an even distribution so that each serving of your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie comes packed with that creamy goodness.
Step 8: Arrange the Biscuit Topping
Open your package of refrigerated biscuit dough and cut each biscuit in half. Place the pieces evenly over the top of the seafood mixture, spacing them to allow for some rise and browning. This will create a wonderful flaky topping that complements the rich filling.
Step 9: Bake to Perfection
Transfer your baking dish to the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and fully cooked. Keep an eye on the color; you want them to be beautifully browned for that delightful contrast with the creamy filling.
Step 10: Let it Rest and Serve
Once baked, remove the pot pie from the oven and let it sit for a few minutes to set. Garnish with 2 tablespoons of freshly chopped parsley for a pop of color and freshness. Now, it's time to gather around the table and enjoy your homemade Shrimp & Lobster Cheddar Bay Biscuit Pot Pie!
What to Serve with Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
A comforting meal like this pot pie deserves perfect companions to enhance its lavish flavors and textures.
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Garlic Parmesan Green Beans: The fresh, crunchy green beans tossed in garlic and parmesan add a vibrant, earthy element that balances the richness of the pot pie.
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Creamy Coleslaw: A tangy, creamy slaw provides a refreshing contrast to the hearty filling, enhancing the overall meal experience with each bite.
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Crispy Roasted Potatoes: Crispy potatoes seasoned with rosemary offer a delightful crunch, making for a satisfying side alongside the creamy pot pie.
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Mixed Greens Salad: A simple salad with a light vinaigrette adds brightness and balance, helping to cut through the richness of the Shrimp & Lobster Cheddar Bay Biscuit Pot Pie.
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Honey Butter Cornbread: Sweet, warm cornbread slathered with honey butter complements the savory pot pie beautifully, creating a cozy, nostalgic feel.
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Chilled White Wine: A crisp Sauvignon Blanc pairs perfectly, mirroring the seafood flavors while providing a refreshing sip between bites of rich pot pie.
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Variations
Get ready to personalize your dish and make it your own with these delightful twists!
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Vegetable Boost: Add more color and nutrition by mixing in diced bell peppers or spinach before baking. This not only enhances the aesthetic but also packs an extra punch of flavor.
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Spicy Kick: For those who like it hot, introduce a teaspoon of cayenne pepper or diced jalapeños to the seafood mixture for a thrilling heat that contrasts beautifully with the creamy sauce.
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Gluten-Free: Substitute the all-purpose flour with a gluten-free blend and use gluten-free biscuit dough to accommodate gluten sensitivities without sacrificing taste.
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Seafood Swap: If shrimp and lobster aren’t your favorites, feel free to replace them with crab meat or a medley of your preferred seafood. Each option brings a unique taste that redefines the dish.
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Herb Infusion: Fresh herbs such as thyme, dill, or chives added to the filling before baking can elevate the flavor profile, lending a refreshing touch that complements the seafood.
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Cheese Twist: Swap sharp cheddar with a mix of mozzarella and parmesan for a different cheese experience, resulting in a stretchier topping and a rich umami flavor.
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Coconut Cream: For a tropical twist, replace heavy cream with coconut cream, infusing the pot pie with a subtle sweetness and an exotic flair.
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Savory Pie Crust: Instead of biscuit topping, opt for a homemade or store-bought savory pie crust for a heartier, more traditional pot pie feel, reminiscent of comforting classics.
Feel free to experiment, as these variations not only enhance flavor but transform your dinner into something uniquely yours! And, if you crave more comforting dishes, try out our delicious Crockpot Potato Broccoli Cheddar Soup for another family-favorite!
How to Store and Freeze Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for best results.
Freezer: This pot pie can be frozen before or after baking. For unbaked pies, wrap tightly in plastic wrap and foil for up to 3 months. Bake from frozen, adding extra cooking time.
Reheating: To reheat the baked pot pie, cover with foil and warm in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
Serving: When ready to serve, let it rest for a few minutes after baking or reheating to ensure the filling sets nicely. Enjoy your delicious Shrimp & Lobster Cheddar Bay Biscuit Pot Pie!
Make Ahead Options
These Shrimp & Lobster Cheddar Bay Biscuit Pot Pies are perfect for meal prep enthusiasts! You can prepare the creamy seafood filling up to 24 hours in advance. To do so, follow the recipe instructions up to the point where you combine the shrimp, lobster, and cheese, then transfer it to a baking dish, cover tightly with plastic wrap, and refrigerate. When you're ready to bake, simply cut the biscuit dough, top the chilled filling, and bake as instructed. This method not only saves you time but ensures your pot pie is just as delicious, while keeping the biscuits flaky and fresh. Enjoy a delightful dinner with minimal effort!
Expert Tips for Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Perfect Biscuit Topper: Use refrigerated biscuit dough for ease, but for a homemade touch, try your favorite biscuit recipe made with buttermilk for extra fluffiness.
Watch the Roux: When creating your roux, keep stirring constantly over medium heat to avoid burning; a nicely cooked roux adds depth to your filling.
Seafood Freshness: Ensure your shrimp and lobster are fresh or properly thawed to bring out the best flavor in your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie.
Customize Veggies: Feel free to swap in your favorite vegetables! Just remember not to overfill the baking dish; the mixture needs space to bubble and rise.
Golden Brown Finish: Keep an eye on the biscuit topping during the last few minutes of baking to achieve that perfect golden-brown color for a picture-perfect presentation.
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe FAQs
What kind of shrimp and lobster should I use?
Absolutely! Using fresh shrimp and lobster is always best for flavor, but frozen options also work well for convenience. If using frozen seafood, be sure to properly thaw them first in the refrigerator overnight for optimal taste and texture. Check for firmness in shrimp and avoid any that appear slimy or have a strong odor.
How should I store leftovers of the pot pie?
Once you've enjoyed your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie, let any leftovers cool to room temperature. Then, transfer them to an airtight container. You can keep it in the refrigerator for up to 3 days. When ready to reheat, place it in a preheated oven at 350°F (175°C) for about 20-25 minutes, so it warms through nicely.
Can I freeze the pot pie, and if so, how?
Very! You can freeze your pot pie before or after baking. If freezing unbaked, wrap the assembled pot pie tightly in plastic wrap and then in foil to prevent freezer burn. It will last for up to 3 months. To bake from frozen, preheat your oven to 375°F (190°C) and add about 10-15 extra minutes to the baking time, watching the biscuit topping carefully to ensure it doesn’t burn.
What should I do if my filling seems too thick or too thin?
Don't worry! If your filling is too thick, simply add a splash of seafood stock or heavy cream while it's still on the heat. Stir well until you reach your desired consistency. Conversely, if it's too thin, let it simmer a bit longer to thicken up the sauce. Just be patient and stir occasionally to prevent any sticking!
Are there any dietary considerations I should be aware of when making this pot pie?
Absolutely, it's essential to consider allergies! This recipe includes shellfish, dairy, and gluten. If you're cooking for someone with a seafood allergy, you can substitute the shrimp and lobster with chicken or tofu. For a dairy-free version, use a dairy alternative for the heavy cream and cheese, and check the biscuit dough for gluten-free options if needed.
What types of vegetables work well if I want to customize the filling?
Feel free to get creative with veggies! Broccoli, asparagus, or even diced bell peppers would be delightful additions. Just remember to pre-cook any firmer vegetables to ensure they aren’t crunchy after baking. It’s all about finding that balance—make sure not to overfill the dish so everything gets the chance to bubble and meld beautifully!
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie to Impress!
Equipment
- large skillet
- Baking dish
- Oven
Ingredients
Filling
- 1 pound peeled and deveined shrimp sweet and delicate flavor
- 1 pound cooked and chopped lobster meat luxurious touch
- ½ cup unsalted butter for the roux
- ½ cup all-purpose flour to thicken sauce
- 2 cups seafood stock deep, savory flavor
- 1 cup heavy cream rich sauce
- 1 cup frozen mixed vegetables includes peas, carrots, and corn
- 1 medium diced onion adds sweetness
- 2 cloves minced garlic adds aroma
- 1 tablespoon Old Bay seasoning for seafood flavor
- 1 teaspoon salt balances flavors
- ½ teaspoon black pepper adds heat
- 1 cup shredded sharp cheddar cheese for creaminess
Biscuit Topping
- 1 package refrigerated biscuit dough for flaky topping
Garnish
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Melt ½ cup of unsalted butter in a large skillet over medium heat.
- Add the diced onion and minced garlic, cooking for about 4-5 minutes until translucent.
- Stir in ½ cup of all-purpose flour and cook for 2 minutes while stirring constantly.
- Whisk in 2 cups of seafood stock, bringing it to a gentle simmer for about 5 minutes.
- Add 1 cup of heavy cream, 1 cup of frozen mixed vegetables, 1 tablespoon of Old Bay seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Simmer for another 3-4 minutes.
- Fold in 1 pound of shrimp and 1 pound of lobster meat, then stir in 1 cup of cheese until melted.
- Pour the seafood mixture into a large baking dish or individual ramekins.
- Cut refrigerated biscuit dough in half and place pieces over the top of the seafood mixture.
- Bake for 25-30 minutes until biscuits are golden brown.
- Remove from oven and let it rest for a few minutes. Garnish with parsley before serving.
