The first time I served this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie to my family, there was an audible gasp. Not because it was a surprise, but because the aroma alone was enough to elicit pure joy. Imagine tender, succulent shrimp and rich lobster nestled in a creamy, savory filling, all crowned with a golden, cheesy Cheddar Bay Biscuit crust. It’s the kind of dish that warms you from the inside out and instantly makes any meal feel like a special occasion.
Why You’ll Love This Dish
This isn’t just another pot pie; it’s an experience. You’ll love this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie because it’s the epitome of luxurious comfort food without the fuss. It brings together the best of land and sea in a way that’s incredibly satisfying. Perfect for a cozy weeknight when you’re craving something a bit extra, or impressive enough to serve when entertaining guests. Plus, using a ready-made biscuit mix like Cheddar Bay Biscuits is a game-changer, slashing prep time and guaranteeing that signature cheesy, garlicky top.
> “I made this last weekend and my family devoured it! The Cheddar Bay biscuits on top are genius. So much flavor, and surprisingly easy for how fancy it tastes!” – A Happy Home Cook
The Cooking Process Explained
Making this delectable Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is surprisingly straightforward, especially if you break it down. You’ll start by creating a luscious seafood filling, sautéing your shrimp and lobster until just pink, then building a rich, creamy sauce with aromatics and broth. Once that flavorful base is simmering, it all gets transferred to a baking dish, and then comes the best part: topping it with globs of cheesy Cheddar Bay biscuit dough. A quick bake in the oven, and you’re ready to dive into pure comfort.
What You’ll Need
To bring this incredible pot pie to life, gather these essential ingredients:
- For the Pot Pie Filling:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups seafood broth (or chicken broth)
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 lb large shrimp, peeled, deveined, and tails removed
- 8 oz cooked lobster meat, chopped (fresh or frozen, thawed)
- 1 cup frozen peas, thawed
- For the Cheddar Bay Biscuit Topping:
- 1 (11.3 oz) package Red Lobster Cheddar Bay Biscuit mix (or similar cheesy biscuit mix)
- As directed on package: cold water and shredded cheddar cheese
- 1/4 cup unsalted butter, melted (from biscuit mix packet or separate)
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Directions to Follow
Let’s get cooking! Here’s how to assemble your glorious Shrimp & Lobster Cheddar Bay Biscuit Pot Pie:
- Sauté the aromatics: In a large, oven-safe skillet or Dutch oven (one that can hold roughly 3-4 quarts), melt the butter and olive oil over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build the creamy base: Sprinkle the flour over the cooked vegetables and stir for 1-2 minutes until it forms a paste (this is your roux!). Gradually whisk in the seafood broth, followed by the heavy cream, ensuring no lumps. Bring the mixture to a gentle simmer, stirring constantly, until it thickens. Stir in the Old Bay seasoning, dried thyme, salt, and pepper.
- Add the seafood and vegetables: Gently stir in the peeled shrimp, chopped lobster meat, and thawed peas into the simmering sauce. Cook just until the shrimp turn pink and opaque, about 3-5 minutes. Remove from heat.
- Prepare the biscuit topping: While the filling is still hot, prepare the Cheddar Bay Biscuit mix according to package directions. Typically, this involves combining the mix with cold water and shredded cheddar cheese to form a soft dough.
- Assemble and bake: Drop spoonfuls of the biscuit dough evenly over the hot seafood filling. Don’t worry if they don’t cover everything perfectly; they’ll expand.
- Bake: Place the skillet or Dutch oven into a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
- Butter the biscuits: While the pot pie bakes, melt the butter provided in the biscuit mix packet (or separate butter) and mix with the garlic herb packet from the biscuit mix. Once the pot pie is out of the oven, brush the warm biscuits generously with this garlic butter.
- Serve immediately: Let it cool for a few minutes before serving to allow the filling to set slightly.
What to Serve It With
This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is a hearty meal all on its own, given the rich filling and substantial biscuit topping. However, if you’re looking to round out the meal, a simple, crisp green salad with a light vinaigrette would be perfect to cut through the richness. You could also offer some steamed asparagus or green beans for an extra touch of freshness. Think simple sides that don’t compete with the star of the show!
Keeping Leftovers Fresh
Should you be lucky enough to have any leftovers of this divine Shrimp & Lobster Cheddar Bay Biscuit Pot Pie, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, the best method is to warm individual portions in the oven or an air fryer at 300°F (150°C) for about 15-20 minutes, or until heated through and the biscuits crisp up a bit. Microwaving is an option, but it might make the biscuits a little soft. Freezing is not recommended for this recipe, as the creamy sauce and seafood can change texture upon thawing.
Helpful Cooking Tips
- Don’t overcook the seafood: Shrimp cooks very quickly! Add it towards the end of the filling preparation and cook just until it turns pink. It will continue to cook slightly in the oven. Overcooked seafood can become rubbery.
- Taste as you go: Seasoning is key! Taste your filling before adding the seafood and adjust salt, pepper, and Old Bay seasoning as needed.
- Thoroughly thaw ingredients: If using frozen shrimp, lobster, or peas, make sure they are completely thawed and drained of any excess water to avoid diluting your delicious filling.
- Biscuit spacing: When dropping the biscuit dough, try to leave a little space between each dollop. They will expand as they bake.
Creative Twists
Want to put your own spin on this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie? Here are a few ideas:
- Add more veggies: Feel free to incorporate other vegetables like corn, spinach (wilted and squeezed dry), or diced potatoes for extra heartiness.
- Spicy kick: A pinch of cayenne pepper or a dash of hot sauce in the filling can add a welcome heat.
- Herb variations: While thyme is classic, fresh dill or parsley would also be wonderful additions to the filling for a brighter flavor.
- Cheese it up: For an even cheesier biscuit, you could sprinkle a little extra shredded cheddar or a blend of Italian cheeses over the top of the biscuits in the last 5 minutes of baking.
Common Questions
Q: Can I use different seafood in this pot pie?
A: Absolutely! While shrimp and lobster are a match made in heaven, you could certainly substitute with scallops, crab meat, or even firm white fish like cod or snapper. Just be mindful of cooking times for different types of seafood.
Q: Is it possible to make this gluten-free?
A: To make this pot pie gluten-free, you would need to use a gluten-free all-purpose flour for the roux and ensure your broth is gluten-free. Additionally, you’d need to find a gluten-free cheesy biscuit mix (or make your own gluten-free biscuits from scratch).
Q: Can I prepare the filling ahead of time?
A: Yes, you can prepare the seafood filling up to one day in advance. Let it cool completely, then store it in an airtight container in the refrigerator. When you’re ready to bake, transfer the cold filling to an oven-safe dish, prepare the biscuit topping, and bake as directed, adding an extra 5-10 minutes to the baking time to ensure the filling is heated through.
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Ingredients
Equipment
Method
- Pat the shrimp dry, then heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Cook the shrimp for 1-2 minutes per side until they slightly turn pink, then remove and set aside with the chopped lobster meat.
- Add the unsalted butter to the same pot, and once melted, sauté the chopped onion, celery, and carrots for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the cooked vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, forming a roux.
- Gradually whisk in the white wine, scraping up any browned bits, then slowly whisk in the seafood stock and heavy cream. Bring the mixture to a simmer, stirring constantly, until the sauce thickens in about 5-7 minutes.
- Stir in the Old Bay seasoning, dried thyme, salt, and black pepper, then taste and adjust seasonings as needed. Add the frozen peas and stir to combine.
- Gently fold the partially cooked shrimp and chopped lobster meat into the creamy filling, then stir in the fresh chopped parsley. Pour the entire filling mixture into a 9×13-inch baking dish or leave it in your oven-safe Dutch oven.
- Preheat your oven to 400°F (200°C). In a medium bowl, combine Bisquick baking mix, cold milk, and shredded cheddar cheese, stirring just until combined without overmixing.
- Drop spoonfuls of the biscuit dough evenly over the hot filling in the baking dish, aiming for about 8-10 biscuits.
- Bake the pot pie in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
- While the pot pie bakes, melt 1/4 cup of unsalted butter in a small microwave-safe bowl. Stir in the minced garlic and 1 tablespoon of fresh chopped parsley.
- Immediately brush the warm garlic-herb butter generously over the hot biscuits once the pot pie is out of the oven. Let the pot pie rest for 5-10 minutes before serving to allow the filling to set slightly.