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–+ servings

Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

A rich and creamy seafood pot pie filling, featuring tender shrimp, sweet lobster, and vegetables in an Old Bay-seasoned sauce, baked underneath a fluffy, savory Cheddar Bay Biscuit topping.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • Shrimp peeled and deveined: 1 pound
  • Lobster meat cooked and chopped: 1 pound
  • Frozen peas and carrots: 1 cup
  • Chopped celery: 1/2 cup
  • Chopped onion: 1/2 cup
  • Butter: 1/4 cup
  • All-purpose flour: 1/4 cup
  • Chicken broth: 2 cups
  • Heavy cream: 1 cup
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Old Bay seasoning: 1 teaspoon
  • Salt and pepper: To taste
  • Cheddar Bay Biscuit mix: 1 package 8 oz
  • Milk: 2/3 cup

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet (or Dutch Oven)
  • Whisk
  • Measuring Cups and Spoons

Method
 

  1. Sauté Aromatics: Melt the butter in a large skillet over medium heat. Add the chopped onion and celery. Cook until softened, about 5 minutes.
  2. Make Roux: Stir in the flour and cook for an additional minute.
  3. Make Sauce: Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens (about 5-7 minutes).
  4. Add Seafood and Seasoning: Add the shrimp, lobster, peas, carrots, garlic powder, onion powder, Old Bay seasoning, salt, and pepper. Stir to combine and remove from heat.
  5. Preheat Oven: Preheat the oven to 400°F.
  6. Prepare Biscuits: In a separate bowl, prepare the Cheddar Bay Biscuit mix according to package instructions, adding the milk.
  7. Assemble: Pour the seafood mixture into a 9x13 inch baking dish.
  8. Top: Drop spoonfuls of the biscuit dough over the top of the seafood mixture, covering it evenly.
  9. Bake: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  10. Serve: Allow to cool for a few minutes before serving.

Notes

Spicier Kick: Add a pinch of cayenne pepper to the seafood mixture for heat.
Seafood Swap: You can substitute the lobster with crab meat for a different flavor profile.
Flour: Ensure the flour is fully incorporated into the butter (the roux) before adding liquids to prevent lumps.
Serving: Serve immediately while the biscuits are still warm and fluffy.

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