Ingredients
Scale
- 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