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The scent of the ocean and warm, buttery biscuits fills the air as I create my Shrimp & Lobster Cheddar Bay Biscuit Pot Pie, a cozy comfort meal that takes me straight to my favorite seaside café. This delightful dish combines tender shrimp and sweet lobster in a creamy filling, all dressed up under a flaky cheddar bay biscuit crust. Not only is it impressive enough for entertaining, but it also offers a heartwarming solution for busy weeknights with its quick prep time. Plus, with easy variations for dietary needs, you can tailor it to suit everyone at the table. What’s your favorite twist on this classic?
Why is This Pot Pie So Irresistible?
Cozy Comfort: This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie brings the ultimate comfort food experience to your table with its rich, creamy filling.
Impressive Yet Simple: With minimal prep time, you can whip up a dish that rivals any restaurant offering, making it perfect for both weeknight dinners and special occasions.
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Customizable Options: From gluten-free variations to seafood swaps like crab, this recipe allows for endless adaptations to satisfy any craving or dietary need.
Crowd-Pleaser: Ideal for family gatherings or a cozy dinner for two, it’s a dish that will have everyone coming back for seconds. With its blend of textures and flavors, it’s truly a meal that comfort-food lovers will adore.
Perfect Pairings: Serve alongside a fresh green salad or some crusty garlic bread to elevate your dining experience even more. If you’re looking for more comforting recipes, check out my Hamburger Potato Casserole for another homestyle dish that doesn’t disappoint!
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Ingredients
For the Filling
- Unsalted Butter – Adds richness to the filling; substitute with margarine for a dairy-free option.
- Garlic (2 cloves) – Provides aromatic flavor; fresh is preferred, but garlic powder can be used in a pinch.
- Onion (1 small) – Adds depth to the filling; shallots can be substituted for a milder taste.
- Celery (1 cup) – Adds crunch and texture; bell peppers can replace for a different flavor profile.
- All-Purpose Flour (1/4 cup) – Acts as a thickening agent for the roux; use gluten-free flour for a gluten-free version.
- Seafood Stock (2 cups) – Provides a savory base for the filling; chicken stock can be used as a substitute.
- Heavy Cream (1 cup) – Creates a rich, creamy texture; coconut cream is a non-dairy alternative.
- Old Bay Seasoning (1 tablespoon) – Delivers a classic seafood flavor; a seafood seasoning blend can be used if unavailable.
- Raw Shrimp (1 pound) – The main protein; use uncooked shrimp for best results; frozen is acceptable if thawed.
- Cooked Lobster Meat (1 cup) – Adds sweetness and luxury; can be replaced with more shrimp or crab.
- Fresh Parsley (2 tablespoons) – Adds freshness and color; can substitute with chives or omit.
For the Biscuits
- Cheddar Cheese (1 cup) – Provides flavor and richness to the biscuit topping; any sharp cheese works.
- Baking Powder (1 tablespoon) – Essential for biscuit rise; ensure it’s fresh for optimal results.
- Garlic Powder (1 teaspoon) – Enhances flavor; fresh garlic can be used instead.
- Salt (1/2 teaspoon) – Adjusts seasoning to taste.
- Whole Milk (3/4 cup) – Brings moisture to the biscuits; substitute with non-dairy milk if needed.
- Optional Garnish (Chives or Parsley) – For added presentation.
Feel free to mix and match your favorite ingredients in this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie to create a personalized meal that everyone will love!
Step‑by‑Step Instructions for Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for baking. This step is crucial for a perfectly cooked Shrimp & Lobster Cheddar Bay Biscuit Pot Pie, as the high heat creates a golden crust. Prepare your baking dish or individual ramekins by lightly greasing them with butter or cooking spray.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add 2 minced garlic cloves, 1 chopped small onion, and 1 cup of diced celery to the skillet. Sauté these ingredients for about 5 minutes until they’re soft and fragrant. This combination will serve as the savory base for your pot pie filling, infusing it with robust flavor.
Step 3: Make the Roux
Sprinkle in 1/4 cup of all-purpose flour to the softened vegetables, stirring continuously to form a roux. Cook for an additional minute before slowly whisking in 2 cups of seafood stock and 1 cup of heavy cream. Stir the mixture continuously for 5-7 minutes until it thickens and bubbles, achieving a luscious and creamy consistency for your pot pie filling.
Step 4: Add the Seafood
Once your filling has thickened, season it with 1 tablespoon of Old Bay seasoning, and salt and pepper to taste. Gently fold in 1 pound of raw shrimp and 1 cup of cooked lobster meat, cooking just until the shrimp turns pink and opaque—this should take around 3-4 minutes. Remove the skillet from heat and stir in 2 tablespoons of chopped fresh parsley for a pop of color and flavor.
Step 5: Prepare the Biscuit Dough
In a separate bowl, combine 1 cup of flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Using a pastry cutter, cut in 1/2 cup of grated cheddar cheese with 1/4 cup of cold butter until you see pea-sized crumbs. Gradually add 3/4 cup of whole milk, mixing until just combined to create a fluffy biscuit dough for your pot pie topping.
Step 6: Assemble the Pot Pie
Spoon the creamy shrimp and lobster filling into your prepared baking dish or individual ramekins. Top generously with spoonfuls of your biscuit dough, ensuring a nice even coverage. Don’t worry if the filling peeks through; it adds to the charm of the Shrimp & Lobster Cheddar Bay Biscuit Pot Pie.
Step 7: Bake to Perfection
Place your assembled pot pie in the preheated oven and bake for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbling at the edges. Keep an eye on it during the last few minutes to ensure a beautifully baked top. The aroma will fill your kitchen, enticing everyone to gather around!
Step 8: Rest Before Serving
Once out of the oven, allow the pot pie to rest for 5-10 minutes. This step helps the filling set slightly, making it easier to serve. Garnish with additional chopped parsley or chives if desired, and then dive into this comforting Shrimp & Lobster Cheddar Bay Biscuit Pot Pie, ready to be enjoyed with family or friends.
Expert Tips for Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
- Thaw Properly: Make sure your seafood is fully thawed and patted dry to prevent excess moisture that could make the filling soupy.
- Don’t Overmix: Gently mix the biscuit dough until just combined to keep it light and fluffy; overmixing can lead to dense biscuits.
- Check for Doneness: Look for a beautifully golden crust and bubbling edges to ensure that your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is cooked to perfection.
- Customize Seafood: Feel free to experiment with different seafood like crab or shrimp variations to keep each pot pie exciting and unique.
- Flour Substitutes: If gluten-free, use a 1:1 gluten-free flour blend in place of all-purpose for the best results without sacrificing taste.
Make Ahead Options
These Shrimp & Lobster Cheddar Bay Biscuit Pot Pies are perfect for meal prep, allowing you to save precious time during your busy weeknights! You can prepare the creamy seafood filling up to 24 hours in advance; simply let it cool, then store it tightly covered in the refrigerator. The cheddar bay biscuit dough can also be mixed ahead of time and kept in the fridge for up to 3 days. When you’re ready to enjoy, just spoon the filling into your baking dish, top with the biscuit dough, and bake as directed. This way, you’ll savor that comforting, restaurant-quality dish with minimal effort!
What to Serve with Shrimp & Lobster Cheddar Bay Biscuit Pot Pie?
A comforting seafood pot pie calls for delightful accompaniments to round out a full meal experience.
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Garlic Bread: The buttery, crisp slices are perfect for soaking up the creamy filling and enhance the overall flavor profile.
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Simple Green Salad: A fresh salad with mixed greens brings a light, crunchy contrast, balancing the richness of the pot pie beautifully. Toss in some cherry tomatoes and a zesty vinaigrette for added freshness.
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Roasted Asparagus: Tender, slightly charred asparagus provides a delightful earthiness, making it a sophisticated side that pairs perfectly with the seafood flavors.
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Mango Salsa: This sweet and spicy topping adds a refreshing twist, complementing the seafood beautifully while introducing a burst of vibrant flavor.
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Coleslaw: A crunchy coleslaw with a tangy dressing serves as a great textural counterpart, making each bite more exciting and invigorating.
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Chardonnay or Sauvignon Blanc: A glass of chilled white wine enhances the seafood while cutting through the richness; these wines are both light and refreshing.
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Lemon Sorbet: For dessert, a scoop of lemon sorbet cleanses the palate, leaving you feeling refreshed after the comforting meal.
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Variations
Feel free to get creative and personalize your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie with these delightful twists!
- Crab Twist: Substitute lobster with crab for a sweeter flavor and a lovely texture contrast.
- Seafood Medley: Incorporate scallops or a mix of seafood for a diverse taste experience that will delight the palate.
- Gluten-Free: Use a gluten-free flour blend to make the biscuits and roux gluten-friendly without sacrificing flavor.
- Herb-Infused: Infuse your filling with fresh herbs like thyme or dill for a fragrant and aromatic flavor boost.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to introduce a nice spicy zing to the pot pie.
- Leafy Greens: For extra nutrition, fold in some fresh spinach or kale into the creamy filling before baking.
- Rustic Biscuits: Opt for drop biscuits instead of rolled for a rustic, homemade appearance that’s both charming and comforting.
Whatever your preference, there’s a variation waiting to be discovered in this recipe. And if you love versatile comfort food like this, don’t forget to check out my Candy Cookie Pie and Nutella Churro Biscuits for more delightful options!
How to Store and Freeze Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Fridge: Store leftovers tightly covered in the fridge for up to 3 days. Reheat in the oven to restore the biscuit texture for a comforting meal.
Freezer: Wrap your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie securely in plastic wrap and then aluminum foil to prevent freezer burn. It will stay fresh for up to 3 months.
Make-Ahead: You can prepare the filling up to 24 hours in advance. Just store it in the fridge and assemble with the biscuits right before baking.
Reheating: For best results, reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through and the biscuits are crispy.
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe FAQs
How do I select the best shrimp and lobster?
Absolutely! When choosing shrimp, look for firm, translucent flesh with a salty sea scent. Avoid any that has dark spots all over or smells off. For lobster, fresh meat should be sweet and pale, without any strong odors. If using frozen seafood, make sure it’s completely thawed and patted dry before cooking to avoid excess moisture.
How should I store leftovers of my pot pie?
To keep your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie fresh, store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, I recommend reheating it in the oven at 350°F (175°C) for about 20-25 minutes. This will help restore that lovely biscuit texture!
Can I freeze this pot pie?
Very! You can freeze your Shrimp & Lobster Cheddar Bay Biscuit Pot Pie securely wrapped in plastic wrap and then aluminum foil. It will stay fresh in the freezer for up to 3 months. If baking from frozen, allow extra baking time, possibly an additional 10-15 minutes, and check for a bubbly filling and golden crust.
What if my biscuit dough is too sticky or too dry?
No worries at all! If your biscuit dough seems sticky, simply sprinkle a bit more flour on top or your hands while gently mixing. On the other hand, if it’s too dry, add a tablespoon of milk at a time until you reach the right consistency. Remember, you want it just combined for fluffy biscuits, so avoid overmixing!
Are there any dietary considerations for this recipe?
Definitely! If you have allergies or dietary restrictions, you can customize this recipe easily. Substitute the all-purpose flour for a gluten-free blend to cater to gluten sensitivity. For dairy-free versions, use margarine instead of butter and coconut cream in place of heavy cream. Always double-check the ingredient labels for details, especially with seafood!
Can I prepare the filling ahead of time?
Absolutely! You can cook the filling up to 24 hours in advance. Just allow it to cool, then store it in an airtight container in the fridge. When you’re ready to assemble the pot pie, you can combine the filling with the biscuit topping and bake it fresh for dinner. It’s a great time-saver for busy weeknights!
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Prepare your baking dish or individual ramekins by lightly greasing them with butter or cooking spray.
- In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add 2 minced garlic cloves, 1 chopped small onion, and 1 cup of diced celery to the skillet. Sauté for about 5 minutes until soft and fragrant.
- Sprinkle in 1/4 cup of all-purpose flour to the softened vegetables, stirring continuously to form a roux. Cook for an additional minute before slowly whisking in 2 cups of seafood stock and 1 cup of heavy cream. Stir the mixture continuously for 5-7 minutes until it thickens.
- Season with 1 tablespoon of Old Bay seasoning and salt and pepper to taste. Gently fold in 1 pound of raw shrimp and 1 cup of cooked lobster meat, cooking just until the shrimp turns pink and opaque (about 3-4 minutes). Remove from heat and stir in 2 tablespoons of chopped fresh parsley.
- In a separate bowl, combine 1 cup of flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Cut in 1/2 cup of grated cheddar cheese with 1/4 cup of cold butter until you see pea-sized crumbs. Gradually add 3/4 cup of whole milk, mixing until just combined.
- Spoon the creamy filling into your prepared baking dish or ramekins. Top generously with spoonfuls of your biscuit dough.
- Bake for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbling at the edges.
- Allow to rest for 5-10 minutes before serving. Garnish with additional chopped parsley or chives if desired.
