Name: Ultimate Shrimp Lobster Cheddar Bay Biscuit Pot Pie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 10-12 servings
Ingredients: 2 ½ cups (300g) all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; 1 teaspoon granulated sugar (optional); 1 teaspoon garlic powder (for biscuits); ½ teaspoon onion powder; ¼ teaspoon paprika; 1 teaspoon salt (for biscuits); ½ cup (113g) cold unsalted butter, cubed; 1 ½ cups (170g) sharp cheddar cheese, shredded; 1 cup (240ml) cold buttermilk; 1 tablespoon olive oil; 3 tablespoons unsalted butter (for filling); 1 large yellow onion, finely diced; 2 celery stalks, finely diced; 2 medium carrots, peeled and finely diced; 4 cloves garlic, minced (for filling); ½ cup (60g) all-purpose flour (for filling); 3 cups (720ml) chicken broth or seafood broth, warmed; 1 ½ cups (360ml) whole milk or half-and-half, warmed; ½ cup (120ml) heavy cream; 2 sprigs fresh thyme (or 1 teaspoon dried); 1 bay leaf; 1 ½ teaspoons Old Bay seasoning; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional); Salt to taste (for filling); 1 pound (450g) large shrimp, peeled, deveined, tails removed; 8 ounces (225g) cooked lobster meat, roughly chopped; 1 cup (150g) frozen green peas, thawed

Shrimp Lobster Cheddar Bay Biscuit Pot Pie is not just a dish; it’s an experience, a culinary embrace that redefines comfort food. Imagine a chilly evening, and you’re craving something profoundly satisfying, something that promises both elegance and heartwarming familiarity. This is precisely what this magnificent creation delivers, transforming your dinner table into a haven of indulgent flavors.

While the classic pot pie boasts a rich history dating back centuries as a staple of hearty, communal meals, our modern rendition takes inspiration from these cherished traditions. We elevate them with a distinctly American seafood twist and a nod to a beloved restaurant favorite: the irresistible cheddar bay biscuit. This innovative fusion brings together the best of all worlds, offering a sophisticated yet undeniably cozy meal that celebrates comfort food in its most luxurious form.

Why You’ll Fall in Love with This Pot Pie

People adore this particular pot pie for a multitude of reasons. Firstly, the harmonious blend of succulent shrimp and luxurious lobster, bathed in a creamy, savory sauce, is simply irresistible. Each spoonful is bursting with oceanic flavor, perfectly complemented by the rich, cheesy, and garlicky notes of the flaky cheddar bay biscuit topping. The contrast of the tender, flavorful filling with the buttery, melt-in-your-mouth biscuit crust creates a textural symphony that is truly unparalleled. It’s a complete meal in one glorious dish, offering convenience without compromising on gourmet appeal. This Shrimp Lobster Cheddar Bay Biscuit Pot Pie isn’t merely a recipe; it’s an invitation to create unforgettable culinary memories.

Ingredients:

For the Cheddar Bay Biscuits:
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar (optional, for a hint of sweetness)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika (for a subtle color and warmth)
- 1 teaspoon salt
- ½ cup (113g) cold unsalted butter, cut into ½-inch cubes
- 1 ½ cups (170g) sharp cheddar cheese, freshly shredded (don’t use pre-shredded as it contains anti-caking agents)
- 1 cup (240ml) cold buttermilk
For the Garlic Herb Butter (for biscuits, pre-bake):
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped
For the Creamy Pot Pie Filling:
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 2 celery stalks, finely diced (about 1 cup)
- 2 medium carrots, peeled and finely diced (about 1 cup)
- 4 cloves garlic, minced
- ½ cup (60g) all-purpose flour
- 3 cups (720ml) chicken broth or seafood broth, warmed
- 1 ½ cups (360ml) whole milk or half-and-half, warmed
- ½ cup (120ml) heavy cream
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 ½ teaspoons Old Bay seasoning (or to taste, it’s key for that seafood flair!)
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon cayenne pepper (optional, for a gentle kick)
- Salt to taste (start with ½ teaspoon, then adjust)
- 1 pound (450g) large shrimp, peeled, deveined, and tails removed
- 8 ounces (225g) cooked lobster meat, roughly chopped (I usually get pre-cooked tails or claws for convenience)
- 1 cup (150g) frozen green peas, thawed
- 1 cup (150g) frozen corn kernels, thawed
For the Garlic Herb Butter (for biscuits, post-bake):
- ¼ cup (56g) unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced very fine)
- A tiny pinch of Old Bay seasoning (for an extra flourish!)

Making the Cheddar Bay Biscuits

Let’s get started on those glorious biscuits, the crowning glory of our Shrimp Lobster Cheddar Bay Biscuit Pot Pie! Trust me, these are going to be so much better than anything from a box.

First things first, gather all your biscuit ingredients and make sure your butter and buttermilk are nice and cold. This is crucial for tender, flaky biscuits. In a large mixing bowl, whisk together the flour, baking powder, baking soda, granulated sugar (if using), garlic powder, onion powder, paprika, and salt. Make sure everything is really well combined.
Now for the butter! Add the cold, cubed unsalted butter to your dry ingredients. Using a pastry blender, two knives, or even your fingertips (working quickly so the butter doesn’t warm up too much), cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Don’t overmix here; those little chunks of butter are what create those wonderful pockets of steam, leading to flaky layers.
Stir in the freshly shredded sharp cheddar cheese. Toss it gently to coat the cheese in the flour mixture. This helps prevent the cheese from clumping together.
Pour in the cold buttermilk. With a wooden spoon or rubber spatula, mix just until the dry ingredients are moistened and a shaggy dough forms. Seriously, resist the urge to overmix! Overmixing develops the gluten in the flour, which will result in tough, dense biscuits instead of light and fluffy ones. A few streaks of flour are perfectly fine.
Lightly dust your work surface with a little flour. Turn the dough out onto the floured surface. Gently knead it just a few times, perhaps 5-6 gentle folds, just enough to bring it together. You want to handle it as little as possible.
For drop biscuits, which I find easiest for a pot pie topping, simply use a large spoon or an ice cream scoop to drop rough, golf-ball sized mounds of dough onto a parchment-lined baking sheet. You’ll want about 10-12 biscuits from this batch. Cover the baking sheet loosely with plastic wrap and pop it into the refrigerator while we prepare the pot pie filling. Keeping them cold helps them hold their shape and stay flaky when they hit the oven.

Preparing the Seafood

While the biscuit dough is chilling, let’s get our delicious seafood ready for the pot pie filling. This step is quick but essential for ensuring perfectly cooked shrimp and lobster in our Shrimp Lobster Cheddar Bay Biscuit Pot Pie.

Heat 1 tablespoon of olive oil in a large Dutch oven or a deep, oven-safe skillet over medium-high heat. Once shimmering, add your peeled, deveined shrimp. Cook for about 2-3 minutes, stirring occasionally, until they just turn pink and opaque. Be careful not to overcook them, as they’ll cook a little more in the pot pie filling. Remove the shrimp immediately from the pan and set aside in a bowl. We want them tender, not rubbery!
If your lobster meat is already cooked, simply chop it into bite-sized pieces and set it aside with the shrimp. If you’re starting with raw lobster, you could quickly blanch it or steam it until just cooked through, then chop. For this recipe, I usually opt for pre-cooked lobster to save time and ensure a tender texture.

Crafting the Creamy Pot Pie Filling

Now, for the heart of our Shrimp Lobster Cheddar Bay Biscuit Pot Pie – the rich, creamy, and incredibly flavorful filling. This is where all those wonderful aromatic vegetables and seasonings come together.

In the same Dutch oven or skillet (no need to clean it, those bits of flavor are good!), melt 3 tablespoons of unsalted butter over medium heat.
Add the finely diced yellow onion, celery, and carrots. Sauté these “mirepoix” vegetables for 8-10 minutes, stirring occasionally, until they are softened and the onion is translucent. This slow cooking really brings out their sweetness and builds a foundational layer of flavor.
Add the minced garlic and cook for another minute until fragrant. Oh, that smell is just delightful!
Sprinkle in the ½ cup of all-purpose flour over the cooked vegetables. Stir continuously for 1-2 minutes, letting the flour cook and create a roux. This step is important; cooking the flour eliminates that raw flour taste and helps to thicken our pot pie filling beautifully.
Gradually whisk in the warm chicken broth (or seafood broth), a little at a time, making sure to whisk out any lumps. Continue whisking until the mixture is smooth. Then, slowly whisk in the warm whole milk (or half-and-half) and heavy cream, again ensuring everything is lump-free.
Add the fresh thyme sprigs (or dried thyme), bay leaf, Old Bay seasoning, black pepper, and cayenne pepper (if using). Stir everything together.
Bring the mixture to a gentle simmer, stirring frequently, and let it cook for 5-7 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon. Taste the sauce and adjust the salt as needed. Remember, Old Bay seasoning has some salt, so add sparingly at first.
Remove the thyme sprigs and bay leaf from the thickened sauce. Stir in the thawed frozen green peas and corn kernels. They just need to warm through.
Finally, gently fold in the cooked shrimp and chopped lobster meat that you set aside earlier. Be gentle so you don’t break up the delicate seafood. Give it one last taste test and adjust any seasonings if necessary. This filling is going to be incredibly comforting and savory!

Assembling and Baking the Pot Pie

The moment of truth! Let’s bring our glorious Shrimp Lobster Cheddar Bay Biscuit Pot Pie together and get it into the oven.

Preheat your oven to 400°F (200°C).
Carefully pour the creamy seafood filling into a 9×13-inch baking dish or a 3-quart casserole dish. If you’re using an oven-safe skillet for the filling, you can just leave it there!
Retrieve your cold biscuit dough from the refrigerator. Arrange the dropped biscuits evenly over the top of the hot pot pie filling. Try to leave a little space between them, as they will spread while baking.
In a small bowl, melt 2 tablespoons of unsalted butter. Stir in ½ teaspoon of garlic powder and 1 tablespoon of fresh chopped parsley. This is our pre-bake biscuit topping. Lightly brush this garlic herb butter mixture over the tops of the unbaked biscuits. This will help them achieve that beautiful golden-brown color and infuse them with even more flavor.
Place the baking dish on a baking sheet (just in case the filling bubbles over) and transfer it to the preheated oven.
Bake for 20-25 minutes, or until the biscuits are golden brown on top and cooked through, and the filling is bubbly around the edges. To ensure the biscuits are fully cooked, you can insert a toothpick into the center of one; it should come out clean. If the biscuits are browning too quickly, you can loosely tent the dish with aluminum foil for the last 5-10 minutes of baking.

Finishing Touches: Garlic Herb Butter

Almost there! This final step truly elevates the “Cheddar Bay Biscuit” experience, adding that irresistible finish to our Shrimp Lobster Cheddar Bay Biscuit Pot Pie.

While the pot pie is baking, prepare the glorious post-bake garlic herb butter. In a small microwave-safe bowl, melt ¼ cup of unsalted butter. Stir in 2 tablespoons of finely chopped fresh parsley, 1 teaspoon of garlic powder (or very finely minced fresh garlic), and a tiny pinch of Old Bay seasoning. This is what truly makes them taste like those famous biscuits!
Once you pull the piping hot pot pie out of the oven, immediately brush the tops of the warm, golden-brown biscuits generously with this incredible garlic herb butter. The heat from the biscuits will absorb all that delicious garlicky, herby goodness.
Let the Shrimp Lobster Cheddar Bay Biscuit Pot Pie rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents you from burning your mouth on the first bite (which is very tempting, I know!).
Serve warm, perhaps with a simple green salad on the side to balance out the richness. Each spoonful will be a delightful combination of creamy, savory seafood filling and a fluffy, cheesy, garlic-butter biscuit top. Enjoy the fruits of your labor – this is truly a masterpiece!

Conclusion:

And there you have it, friends! We’ve journeyed through the creation of what I truly believe is one of the most magnificent and comforting dishes you could ever bring to your table. This isn’t just another dinner; it’s an event, a celebration of flavor, and a warm, inviting hug in a bowl. Imagine the anticipation as the rich, savory aroma fills your kitchen, a symphony of herbs, creamy sauce, and that unmistakable cheesy biscuit goodness wafting through the air. This dish, the incredible Shrimp Lobster Cheddar Bay Biscuit Pot Pie, truly stands apart.

Why is this recipe an absolute must-try? Because it masterfully combines the luxurious indulgence of tender, succulent shrimp and sweet, delicate lobster with a velvety, deeply flavorful sauce. This isn’t just any sauce; it’s a perfectly seasoned, creamy concoction that cradles the seafood, making every spoonful an exquisite delight. But what truly elevates it to legendary status is that glorious topping: homemade cheddar bay biscuits. These aren’t just any biscuits; they’re light, flaky, cheesy, and brushed with garlic butter, providing the most incredible textural contrast to the luscious filling below. Each bite offers a harmonious blend of creamy, savory, cheesy, and seafood-rich notes that will leave you utterly satisfied and yearning for more. It’s comfort food redefined, offering a gourmet experience that still feels wonderfully down-to-earth and incredibly satisfying.

Now, let’s talk about enhancing this masterpiece. While this pot pie is undeniably a showstopper all on its own, a few accompaniments can truly complete the dining experience. I highly recommend serving it alongside a simple, crisp green salad with a light vinaigrette. The bright, acidic notes of the salad will beautifully cut through the richness of the pot pie, offering a refreshing counterpoint that cleanses the palate and keeps every bite exciting. Another fantastic option is lightly steamed asparagus or green beans, simply dressed with a squeeze of lemon and a pinch of salt. These fresh vegetables provide a lovely pop of color and a subtle earthy sweetness that complements the seafood without overpowering it. And for those who enjoy a beverage pairing, a crisp, unoaked Chardonnay or a refreshing Sauvignon Blanc would be absolutely divine, enhancing the seafood flavors with their bright acidity.

But the beauty of a truly great recipe lies in its adaptability, and this Shrimp Lobster Cheddar Bay Biscuit Pot Pie is no exception. Feel free to explore variations that cater to your taste and what you have on hand. For instance, if you’re a cheese enthusiast, consider experimenting with different varieties in your biscuit topping or even in the filling. A blend of sharp white cheddar and a touch of Gruyere could add another layer of sophisticated flavor. If you want to boost the vegetable content, feel free to fold in some frozen peas, corn kernels, or even a handful of fresh spinach or sautéed mushrooms into the filling during the final stages of cooking. These additions not only add nutrition but also introduce wonderful textures and additional depth of flavor.

You could also play with the seafood. While shrimp and lobster are a match made in heaven, you might consider adding bay scallops for extra sweetness, or even some lump crab meat for an even more decadent touch. If you prefer to make this a bit more budget-friendly or simply have other preferences, you could substitute the lobster with more shrimp, or even incorporate some firm white fish like cod or haddock, cut into bite-sized pieces. Just be sure to adjust cooking times accordingly to ensure all seafood is perfectly cooked. And for those who love a bit of heat, a pinch of cayenne pepper or a dash of your favorite hot sauce stirred into the creamy filling can provide a wonderful, subtle kick that elevates the flavors even further. For a fun, individualized presentation, consider baking this in smaller ramekins to create adorable single-serving pot pies – perfect for a dinner party!

So, my culinary comrades, I implore you: don’t just dream about this incredible dish. Roll up your sleeves, gather your ingredients, and embark on this delicious adventure. I promise you, the reward is immeasurable. There’s immense satisfaction in creating something so spectacular from scratch, and the looks of sheer delight on the faces of your family and friends will be all the encouragement you need. Take the plunge and make this incredibly comforting and luxurious Shrimp Lobster Cheddar Bay Biscuit Pot Pie your next culinary triumph. Once you’ve experienced its magic, I would absolutely love to hear all about it! Please come back and share your experiences, your clever variations, your triumphs, and even your funny kitchen anecdotes in the comments below. What did you love most? What adjustments did you make? Your insights and photos inspire me and our wonderful cooking community. Happy cooking, and bon appétit!