Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
This comforting pot pie features a rich and creamy seafood filling with shrimp and lobster, topped with savory Cheddar Bay biscuits for a delightful meal.
Equipment
- Dutch oven (or oven-safe pot)
- large bowl
- pastry blender (or fork/fingertips)
Ingredients
For the Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup seafood broth (or chicken broth)
- 1/2 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 lb raw shrimp peeled and deveined, tails removed
- 8 oz cooked lobster meat roughly chopped (fresh or frozen, thawed)
- 1 cup frozen peas thawed
For the Cheddar Bay Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup cold unsalted butter (1 stick) cold unsalted butter, cut into small pieces
- 1 cup shredded sharp cheddar cheese
- 3/4 cup cold buttermilk (or milk with 1 tbsp lemon juice/vinegar added)
- 2 tablespoons melted unsalted butter (for brushing)
- 1/2 teaspoon garlic powder (for brushing)
- 1 tablespoon fresh parsley chopped (for brushing, optional)
Instructions
Filling Preparation
- In a large Dutch oven or oven-safe pot, melt butter and olive oil, then sauté diced onion, carrots, and celery for 8-10 minutes until softened.
- Stir in minced garlic for one minute until fragrant, then sprinkle flour over the vegetables and cook for 1-2 minutes.
- Gradually whisk in milk and broth until no lumps remain, then bring to a gentle simmer, stirring until the sauce thickens.
- Stir in heavy cream, Old Bay, and thyme, seasoning with salt and pepper to taste, then reduce heat to low.
- Gently fold in shrimp, lobster, and peas, cooking for 3-5 minutes until shrimp turn pink, then remove from heat.
Biscuit Preparation
- In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
- Cut cold, diced butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces.
- Stir in cheddar cheese, then add cold buttermilk, mixing gently until just combined without overmixing.
Assembly and Baking
- Transfer seafood filling to a 9x13-inch baking dish or 3-quart casserole dish if your pot is not oven-safe, then drop spoonfuls of biscuit dough over the hot filling, leaving small gaps.
- Preheat oven to 400°F (200°C) and bake for 20-25 minutes until biscuits are golden brown and cooked through, and the filling is bubbly.
- While baking, melt 2 tablespoons butter and stir in 1/2 teaspoon garlic powder and optional parsley; immediately brush this mixture over the hot biscuits after removing the pot pie from the oven.
- Allow the pot pie to cool for a few minutes before serving to allow the sauce to set slightly.
Notes
For extra flavor, you can sauté a small amount of diced bell pepper with the onions, carrots, and celery. If you don't have seafood broth, chicken broth or even vegetable broth will work as a substitute, though seafood broth enhances the dish's flavor profile. Ensure not to overmix the biscuit dough, as this can lead to tough biscuits. Leftovers can be stored in the refrigerator for up to 2-3 days and reheated gently in the oven or microwave. This recipe is perfect for a comforting family meal or a special gathering. Serve with a side salad for a complete meal.