There are some dishes that just wrap you in a warm hug, instantly taking you back to simpler, cozier times. For me, that dish has always been pot pie. I remember chilly evenings, the aroma of savory goodness wafting from the kitchen, promising warmth and comfort in every spoonful. It was a humble, yet utterly satisfying, culinary embrace.
As I grew older and my palate expanded, I started dreaming of elevating these cherished classics. How could I take that beloved comfort and infuse it with a touch of luxury, a hint of something truly special? The answer, as it often does, came to me in a flash of inspiration: seafood.
Specifically, the sweet succulence of lobster and the tender bite of shrimp. Paired with a creamy, rich sauce and, most importantly, topped with those iconic, garlicky, cheesy Red Lobster Cheddar Bay Biscuits, I knew I had a winner. It was a fusion of gourmet indulgence and ultimate comfort food bliss.
This isn’t just a recipe; it’s an experience. It’s about turning an ordinary evening into something extraordinary, a celebration of flavor and togetherness. If you love the idea of elevating seafood dishes, you might also adore my honey garlic shrimp recipe.
Why you’ll love this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie with Shrimp Lobster Pot Pie
- **Unforgettable Flavor:** Experience a harmonious blend of sweet lobster, tender shrimp, and a rich, creamy sauce seasoned perfectly with Old Bay. Every bite is an explosion of savory goodness.
- **Gourmet Comfort:** This recipe takes a classic comfort food and elevates it to a luxurious meal, making it perfect for special occasions or a decadent weeknight treat. It truly is a gourmet twist on a traditional pot pie.
- **Irresistible Topping:** Who can resist Cheddar Bay Biscuits? This shrimp lobster pot pie features a golden, cheesy, garlicky biscuit topping that is soft on the inside and perfectly crusty on the outside.
- **Easier Than You Think:** Despite its gourmet appeal, this dish comes together in just over an hour, with straightforward steps that anyone can follow. You’ll be surprised how simple it is to achieve such impressive results.
- **Feeds a Crowd:** With 6 generous servings, this pot pie is ideal for family dinners or entertaining friends, ensuring everyone leaves the table feeling satisfied and impressed.
- **Customizable:** Easily adapt this recipe to your taste preferences by adding your favorite vegetables or adjusting the seasoning. It’s a versatile dish that welcomes your personal touch.
Ingredients
- 1 tbsp olive oil
- 1 lb raw large shrimp, peeled, deveined, and roughly chopped
- 2 (4-5 oz) cooked lobster tails, meat removed and chopped into bite-sized pieces
- 1/2 cup (1 stick) unsalted butter, divided
- 1 medium yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 1/2 cup all-purpose flour
- 2 cups chicken or seafood broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup frozen green peas
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and freshly ground black pepper to taste
- 2 boxes (7.4 oz each) Cheddar Bay Biscuit Mix (such as Red Lobster brand)
- 1 1/2 cups shredded sharp cheddar cheese (for biscuits, if mix doesn’t include it or for extra cheesiness)
- 1 cup cold water (for biscuit mix)
- 2 tbsp melted butter (for biscuit topping)
- 1/2 tsp garlic powder (for biscuit topping)
- 1/4 tsp dried parsley (for biscuit topping)
Directions
Step 1
Shrimp lobster pot pie makes every moment feel uplifting. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shrimp and cook for 2-3 minutes until they turn pink and opaque. Carefully remove the cooked shrimp from the skillet and set them aside.
Step 2
Add the chopped lobster meat to the same skillet and gently warm it for 1-2 minutes, just enough to heat through. Remove the lobster meat and set it aside with the shrimp, ensuring not to overcook these delicate proteins.
Step 3
Melt 1/4 cup (1/2 stick) of unsalted butter in the now-empty skillet. Add the finely diced onion, carrots, and celery to the melted butter. Cook, stirring occasionally, until the vegetables have softened, which should take about 8-10 minutes.
Step 4
Sprinkle the all-purpose flour over the softened vegetables in the skillet. Cook, stirring constantly, for 1-2 minutes to create a roux. This step is crucial for thickening your sauce and eliminating any raw flour taste.
Step 5
Gradually whisk in the chicken or seafood broth, then slowly add the whole milk, ensuring you whisk continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer, stirring constantly, until it begins to thicken, which usually takes about 5-7 minutes.
Step 6
Stir in the heavy cream, frozen green peas, 2 tablespoons of fresh chopped parsley, Old Bay seasoning, 1/2 teaspoon of garlic powder, and the onion powder. Season the sauce generously with salt and freshly ground black pepper to taste, adjusting to your preference.
Step 7
Gently fold the cooked shrimp and lobster meat back into the rich, creamy sauce. Pour the entire pot pie filling evenly into a 9×13 inch baking dish, or one of a similar size, spreading it out to create an even layer.
Step 8
Preheat your oven to 375°F (190°C). In a medium bowl, combine the two boxes of Cheddar Bay Biscuit Mix with 1 1/2 cups of shredded sharp cheddar cheese. If your biscuit mix already contains cheese, you can skip adding extra or simply add more for an even cheesier biscuit.
Step 9
Add 1 cup of cold water to the biscuit mixture and stir until a soft, cohesive dough forms. Avoid overmixing, as this can lead to tough biscuits. The dough should be just combined.
Step 10
Drop spoonfuls of the biscuit dough evenly over the top of the hot pot pie filling, covering as much surface as possible. You should aim for about 12-16 biscuits, creating a beautiful, golden crust.
Step 11
Bake the pot pie for 25-35 minutes, or until the biscuit tops are golden brown and cooked through, and the delicious filling is visibly bubbly around the edges. Keep an eye on the biscuits to prevent overbrowning.
Step 12
While the pot pie bakes, melt the remaining 1/4 cup (1/2 stick) of unsalted butter. Stir in 1/2 teaspoon of garlic powder and 1/4 teaspoon of dried parsley. Once the pot pie is out of the oven, immediately brush this melted garlic butter generously over the warm biscuits to give them that iconic flavor and sheen.
Step 13
Let the shrimp lobster pot pie rest for 5-10 minutes before serving hot. This brief resting period allows the filling to set slightly and prevents it from being too runny when you spoon it out. Garnish with additional fresh parsley if desired for a pop of color.
Variations, pairings, and serving ideas
Variations
This shrimp lobster pot pie is wonderfully adaptable, allowing for endless creative twists. For a richer, deeper flavor in your sauce, consider using a high-quality seafood stock instead of chicken broth. You could also add a splash of dry sherry or a touch of smoked paprika to the sauce for an extra layer of complexity.
Don’t be afraid to experiment with other vegetables to suit your preference. Corn, chopped spinach, or even some thinly sliced mushrooms would make excellent additions. Just ensure they are cooked down slightly before adding them to the sauce so they don’t release too much moisture.
If you’re feeling adventurous, try adding a pinch of cayenne pepper or a dash of hot sauce to the filling for a subtle spicy kick. For an even more indulgent topping, sprinkle a little extra shredded Parmesan cheese over the biscuits before baking. These small changes can dramatically transform the dish.
Pairings
A hearty dish like this shrimp lobster pot pie pairs beautifully with simple, fresh sides that complement its richness. A crisp green salad with a light vinaigrette is perfect for cutting through the creamy sauce, offering a refreshing contrast. A simple Caesar salad is another classic choice that never disappoints.
Steamed green beans or asparagus, lightly seasoned with lemon and a sprinkle of salt, would also make an excellent accompaniment. Their vibrant color and fresh taste provide a lovely balance to the decadent pot pie. For another hearty, comforting meal that’s perfect on a chilly evening, you might enjoy this cozy slow cooker beef ramen.
When it comes to beverages, a crisp, dry white grape juice like Sauvignon Blanc or Pinot Grigio would be an ideal pairing. The grape juice’s acidity helps to cleanse the palate and enhance the seafood flavors. For non-alcoholic options, sparkling water with a squeeze of lemon or a light iced tea would be refreshing.
Serving ideas
Presentation can elevate any meal, and this shrimp lobster pot pie is no exception. Serve individual portions directly from the baking dish, ensuring each plate gets a generous scoop of both the luscious filling and the golden biscuit topping. A sprinkle of fresh parsley or chives over each serving adds a vibrant touch of color.
For a more rustic, family-style presentation, bring the entire baking dish to the table on a trivet, allowing everyone to serve themselves. The sight of the bubbling filling and golden biscuits is truly inviting. Consider serving it with a large spoon and a spatula to help scoop out those tender biscuits.
You can also prepare this pot pie in individual ramekins for a charming, personalized serving. This is perfect for dinner parties and ensures everyone gets their own perfectly portioned, comforting dish. Just adjust baking time slightly for smaller vessels, keeping an eye on the biscuit browning.
Storage and make-ahead tips
Storage
This shrimp lobster pot pie is truly at its best when enjoyed fresh from the oven, but leftovers are still incredibly delicious. Allow any remaining pot pie to cool completely to room temperature before storing. This prevents condensation, which can make the biscuits soggy.
Transfer the cooled pot pie to an airtight container and store it in the refrigerator for up to 2-3 days. While the biscuits might lose a bit of their crispness, the rich filling retains its wonderful flavor. Reheat individual portions gently in the microwave or a low oven.
For longer storage, you can freeze the pot pie. If freezing, it’s best to do so before baking the biscuits. Prepare the filling, pour it into a freezer-safe dish, and cool completely. Cover tightly and freeze for up to 2-3 months. When ready to bake, thaw overnight in the fridge, then top with fresh biscuit dough and bake as directed.
Make-ahead
Making this shrimp lobster pot pie ahead of time is a fantastic way to enjoy a gourmet meal without the last-minute rush. You can prepare the entire filling a day or two in advance and store it in an airtight container in the refrigerator. This allows the flavors to meld even further.
When you’re ready to bake, simply transfer the chilled filling to your baking dish. Prepare the biscuit dough just before baking, as the leavening agents work best when fresh. This method ensures your biscuits are light and fluffy, contrasting beautifully with the rich, pre-made filling.
Another option is to prepare and cook the seafood and vegetables ahead of time. Store them separately in the refrigerator. On the day of serving, simply assemble the sauce, add the pre-cooked components, top with biscuits, and bake. This significantly cuts down on active cooking time right before dinner.
Common mistakes when making Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
- **Overcooking the Seafood:** Shrimp and lobster cook very quickly. Overcooking them, especially in the initial sauté, can result in tough, rubbery seafood in your pot pie. Cook just until opaque, then remove promptly.
- **Lumpy Sauce:** When adding flour and liquids, it’s crucial to whisk constantly and gradually. Rushing this step can lead to a lumpy sauce, which detracts from the smooth, creamy texture.
- **Too Thin or Thick Sauce:** The consistency of your roux and the simmering time are key. If your sauce is too thin, it may not hold the seafood well; if too thick, it can be gloppy. Adjust by simmering longer or adding a splash more broth.
- **Overmixing Biscuit Dough:** Just like any biscuit or scone, overmixing the Cheddar Bay Biscuit dough can lead to tough, dense biscuits. Mix only until the ingredients are just combined for a tender texture.
- **Not Resting Before Serving:** While tempting to dive right in, letting the pot pie rest for 5-10 minutes allows the sauce to set slightly. This prevents the filling from spilling out and makes for cleaner, more enjoyable servings.
Final notes
This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is more than just a meal; it’s an invitation to create a truly special moment around your table. The blend of rich, creamy seafood and those irresistible, garlicky cheddar biscuits is simply unparalleled. It’s the kind of dish that garners rave reviews and requests for seconds.
Don’t be intimidated by the luxurious ingredients; the process is straightforward and incredibly rewarding. The warmth, the aroma, and the sheer indulgence of each bite will make all your efforts worthwhile. It’s comfort food elevated to its finest, a true celebration of flavor.
So gather your ingredients, put on some good music, and get ready to create a culinary masterpiece that will delight everyone fortunate enough to share it. This pot pie is destined to become a new favorite in your recipe rotation, bringing gourmet comfort to your home. Enjoy every delicious, heartwarming bite!
Loved this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie? Try these next
- Honey garlic shrimp recipe
- Berry trifle cake recipe
- Cajun sausage pasta recipe
- Cozy slow cooker beef ramen
- Blueberry buttermilk biscuits recipe
Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
Dive into the ultimate comfort food experience with this luxurious shrimp lobster pot pie, featuring succulent shrimp and sweet lobster tails nestled in a creamy, savory sauce, all crowned with irresistible, golden-brown Cheddar Bay Biscuits. It’s a gourmet twist on a classic, promising warmth and indulgence in every single bite.
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tbsp olive oil
- 1 lb raw large shrimp, peeled, deveined, and roughly chopped
- 2 (4-5 oz) cooked lobster tails, meat removed and chopped into bite-sized pieces
- 1/2 cup (1 stick) unsalted butter, divided
- 1 medium yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 1/2 cup all-purpose flour
- 2 cups chicken or seafood broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup frozen green peas
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and freshly ground black pepper to taste
- 2 boxes (7.4 oz each) Cheddar Bay Biscuit Mix (such as Red Lobster brand)
- 1 1/2 cups shredded sharp cheddar cheese (for biscuits, if mix doesn't include it or for extra cheesiness)
- 1 cup cold water (for biscuit mix)
- 2 tbsp melted butter (for biscuit topping)
- 1/2 tsp garlic powder (for biscuit topping)
- 1/4 tsp dried parsley (for biscuit topping)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp from the skillet and set aside. Add the chopped lobster meat to the same skillet and gently warm for 1-2 minutes; remove and set aside with the shrimp.
- Melt 1/4 cup (1/2 stick) of unsalted butter in the same skillet. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
- Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
- Gradually whisk in the chicken or seafood broth, then the milk, ensuring no lumps form. Bring the mixture to a simmer, stirring constantly, until it thickens, about 5-7 minutes. Stir in the heavy cream, frozen green peas, 2 tablespoons fresh parsley, Old Bay seasoning, 1/2 tsp garlic powder, and onion powder. Season with salt and black pepper to taste.
- Gently fold the cooked shrimp and lobster meat back into the creamy sauce. Pour the entire pot pie filling into a 9×13 inch baking dish (or similar size).
- Preheat oven to 375°F (190°C). In a medium bowl, combine the two boxes of Cheddar Bay Biscuit Mix with 1 1/2 cups shredded sharp cheddar cheese (if using extra, or if your mix doesn't contain cheese). Add 1 cup cold water and stir until a soft dough forms.
- Drop spoonfuls of the biscuit dough evenly over the top of the hot pot pie filling, covering as much surface as possible. You should have about 12-16 biscuits.
- Bake for 25-35 minutes, or until the biscuit tops are golden brown and cooked through, and the filling is bubbly.
- While the pot pie bakes, melt the remaining 1/4 cup (1/2 stick) unsalted butter. Stir in 1/2 tsp garlic powder and 1/4 tsp dried parsley. Once the pot pie is out of the oven, immediately brush the melted garlic butter generously over the warm biscuits.
- Let the pot pie rest for 5-10 minutes before serving hot, garnished with additional fresh parsley if desired.
Notes
This pot pie is best enjoyed fresh from the oven. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave. For a homemade biscuit crust, you can follow your favorite drop biscuit recipe and add cheddar cheese and garlic powder to the mix. Feel free to add other vegetables like corn or spinach.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 8g
- Sodium: 850mg
- Fat: 48g
- Saturated Fat: 28g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 210mg