This Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is the kind of comfort food that feels special enough for guests but easy enough for a weeknight. Sweet lobster, tender shrimp, and a creamy Old Bay–spiced filling get a golden cheddar-butter biscuit on top — a Southern-inspired twist on pot pie that hits rich, savory, and cozy notes at once. If you love pot pie toppings and want ideas for a cheesy biscuit approach, check out a similar comforting recipe at Crockpot Cheddar Chicken Pot Pie Tortellini for inspiration on biscuit-style finishes and weeknight shortcuts.
Why you’ll love this dish
This pot pie combines seafood restaurant flavors with home-kitchen ease. It’s the decadence of lobster without the fuss of a multi-course meal, and the biscuit lid keeps every bite warm and textural. Make it for a cozy dinner, a celebratory lunch, or when you want a show-stopping but family-friendly main.
“Flaky cheddar biscuits sealing a creamy, Old Bay–kissed seafood filling — a pure crowd-pleaser.”
Reasons to try it:
- Fast assembly: the filling cooks on the stove in under 20 minutes.
- Flexibility: ramekins for individual servings or a single baking dish for family style.
- Crowd appeal: kids love the cheesy biscuits, adults love the seafood and seasoning.
How this recipe comes together
This is a one-skillet filling with a drop-and-bake biscuit topping. The process breaks down simply:
- Sauté aromatics (garlic, onion, celery) in butter.
- Make a roux and add stock plus cream to create a silky sauce.
- Season with Old Bay; briefly cook shrimp and fold in lobster and parsley.
- Mix a cold-butter cheddar biscuit dough, drop it over the hot filling, and bake until golden.
Expect about 10–15 minutes active prep and 20–25 minutes baking time. Use ramekins for 1–2 serving portions or a 9-inch baking dish for a family-style pot pie.
Ingredient list
What you’ll need:
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 2 tablespoons all-purpose flour (for roux)
- 1½ cups seafood stock or chicken stock
- ½ cup heavy cream
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ pound shrimp, peeled and deveined
- ½ pound cooked lobster meat, chopped
- 1 tablespoon chopped fresh parsley
Biscuit topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons cold butter, grated or cut into small pieces
- ½ cup shredded sharp cheddar cheese
- ⅓ cup whole milk (plus 1 tablespoon if needed)
- 1 tablespoon chopped fresh chives or parsley (optional garnish)
Notes and substitutions:
- Seafood stock boosts flavor, but low-sodium chicken stock works fine.
- Use pre-cooked lobster meat to avoid overcooking; frozen lobster thawed in the fridge is fine.
- For a lighter topping, swap half the cheddar for a milder cheese or reduce to ⅓ cup.
- To make gluten-free, use a 1:1 gluten-free flour blend and verify baking powder is GF.
Step-by-step instructions
Step-by-step instructions:
- Preheat oven to 400°F (200°C). Butter ramekins or a 9-inch baking dish.
- In a saucepan over medium heat, melt 2 tablespoons butter.
- Add minced garlic, chopped onion, and diced celery. Sauté until soft, about 5 minutes.
- Sprinkle in 2 tablespoons flour and cook, stirring, for 1 minute to form a roux.
- Gradually whisk in 1½ cups stock and ½ cup heavy cream until smooth.
- Simmer, stirring occasionally, until the sauce thickens, about 5–7 minutes.
- Stir in 1 teaspoon Old Bay, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasoning.
- Add the shrimp and cook until pink, about 2–3 minutes. Remove from heat.
- Gently fold in the chopped lobster and 1 tablespoon parsley. Set filling aside.
- For the biscuit topping: in a bowl whisk 1 cup flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt.
- Cut in the 2 tablespoons cold butter until mixture is crumbly. Stir in ½ cup shredded cheddar and 1 tablespoon chopped chives/parsley.
- Add ⅓ cup milk and mix just until a soft dough forms; add up to 1 tablespoon more milk if too dry.
- Spoon or drop biscuit dough over the seafood filling, leaving small gaps so steam can escape.
- Bake 20–25 minutes, or until biscuits are puffed and golden brown.
- Let rest 5–10 minutes before serving so the filling sets.
Chef note: don’t overmix the biscuit dough; a light hand keeps biscuits tender and flaky.
What to serve it with
Best ways to enjoy it:
- A crisp green salad with lemon vinaigrette cuts the richness.
- Roasted asparagus or sautéed green beans provide a bright vegetable side.
- Serve with crusty bread to mop up any extra sauce.
For another comforting pot-pie idea that’s perfect when you want hands-off prep, try the Crock-Pot chicken pot pie cozy dinner recipe — it’s great inspiration for make-ahead comfort meals.
Wine pairing suggestions:
- A unoaked Chardonnay or a dry Rosé complements the cream and seafood.
- For beer lovers, a crisp pilsner or wheat ale works nicely.
Storage and reheating tips
Storage and reheating tips:
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate up to 3 days.
- Freeze: Assemble filling and biscuit topping separately. Freeze filling in an airtight container up to 3 months; biscuit dough can be frozen wrapped up to 1 month.
- Reheat single servings: Cover with foil and bake at 350°F (175°C) for 15–20 minutes from chilled, or until heated through. For frozen filling, thaw overnight and bake as usual.
- Reheating on stovetop: Spoon filling into a saucepan, warm gently, then top with reheated biscuit or quick drop biscuit.
- Food safety: Do not leave seafood dishes at room temperature for more than 2 hours.
Pro chef tips
Helpful cooking tips:
- Keep the butter cold for the biscuit topping. Cold butter creates steam pockets and flaky layers.
- Thicken the filling properly: the sauce should coat a spoon before adding seafood. If too thin, simmer a few minutes longer; if too thick, add a splash of stock.
- Avoid overcooking seafood: shrimp cook fast — add them toward the end of sauce thickening.
- Use ramekins for even baking and pretty individual servings.
- If biscuits brown too fast, tent with foil for the last 10 minutes.
Time-saver: use pre-chopped mirepoix or frozen minced onion and celery to cut prep time.
Creative twists
Recipe variations:
- Spicy Cajun: swap Old Bay for 1 tablespoon Cajun seasoning and add ¼ teaspoon cayenne.
- Corn and crab: replace lobster with lump crab and fold in ½ cup corn kernels.
- Gluten-free: use a 1:1 gluten-free flour blend and adjust liquid as necessary.
- Dairy-free: substitute cream with canned coconut milk (light) and use dairy-free cheese and butter alternatives — texture will vary.
- Herb biscuit: add 1 teaspoon lemon zest and extra chives to brighten the topping.
For a simpler weeknight shortcut, you can top the filling with store-bought biscuit dough; adjust baking time per package instructions.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 15 minutes. Cooking and baking add 25–30 minutes. Plan for roughly 45 minutes total.
Q: Can I use frozen shrimp or lobster?
A: Yes. Thaw overnight in the refrigerator and pat dry before cooking. Quick thaw in cold water is okay if you’re in a hurry, but cook promptly and refrigerate leftovers.
Q: Can I make this ahead for guests?
A: Make the filling a day ahead and refrigerate. Reheat, assemble the biscuit topping, and bake just before serving. You can fully assemble and freeze, but bake from thawed for best texture.
Q: Is this kid-friendly?
A: Very — the cheesy biscuits are usually a hit. Reduce Old Bay if you’re serving picky eaters.
Q: What if my filling is too thin or too thick?
A: Too thin — simmer a few minutes to reduce or whisk in 1 teaspoon cornstarch dissolved in 1 tablespoon cold water. Too thick — add a splash of stock or cream until desired consistency.
Q: How long will leftovers last?
A: In the fridge, enjoy within 3 days. Reheat until steaming hot.
If you want more pot-pie ideas and make-ahead comfort recipes, the Crock-Pot chicken pot pie cozy dinner linked above offers a different slow-cooker approach to the same kind of effortless comfort.
Print
Shrimp and Lobster Cheddar Bay Biscuit Pot Pie
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Seafood
Description
A comforting pot pie featuring sweet lobster and tender shrimp, topped with flaky cheddar biscuits.
Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 2 tablespoons all-purpose flour (for roux)
- 1½ cups seafood stock or chicken stock
- ½ cup heavy cream
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ pound shrimp, peeled and deveined
- ½ pound cooked lobster meat, chopped
- 1 tablespoon chopped fresh parsley
- 1 cup all-purpose flour (biscuit topping)
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons cold butter, grated or cut into small pieces
- ½ cup shredded sharp cheddar cheese
- ⅓ cup whole milk (plus 1 tablespoon if needed)
- 1 tablespoon chopped fresh chives or parsley (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Butter ramekins or a 9-inch baking dish.
- In a saucepan over medium heat, melt 2 tablespoons butter. Add minced garlic, chopped onion, and diced celery. Sauté until soft, about 5 minutes.
- Sprinkle in 2 tablespoons flour and cook, stirring, for 1 minute to form a roux.
- Gradually whisk in 1½ cups stock and ½ cup heavy cream until smooth. Simmer, stirring occasionally, until the sauce thickens, about 5–7 minutes.
- Stir in 1 teaspoon Old Bay, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasoning.
- Add the shrimp and cook until pink, about 2–3 minutes. Remove from heat.
- Gently fold in the chopped lobster and 1 tablespoon parsley. Set filling aside.
- For the biscuit topping: in a bowl whisk 1 cup flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt. Cut in the 2 tablespoons cold butter until mixture is crumbly. Stir in ½ cup shredded cheddar and 1 tablespoon chopped chives/parsley.
- Add ⅓ cup milk and mix just until a soft dough forms; add up to 1 tablespoon more milk if too dry.
- Spoon or drop biscuit dough over the seafood filling, leaving small gaps so steam can escape.
- Bake for 20–25 minutes, or until biscuits are puffed and golden brown. Let rest for 5–10 minutes before serving.
Notes
Using pre-cooked lobster meat avoids overcooking. Adjust Old Bay seasoning to taste for kids or picky eaters.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern