Decadent Shrimp & Lobster Cheddar Bay Biscuit Pot Pie
This luxurious pot pie features succulent shrimp and rich lobster meat in a creamy, savory filling, all topped with golden, cheesy cheddar bay biscuits for a truly decadent meal. It's a comforting dish perfect for special occasions or an elevated weeknight dinner.
Equipment
- Oven-safe skillet (3-4 quart) or Dutch oven
- Whisk
- 9x13 inch baking dish
- Baking sheet
- Small saucepan (for garlic butter)
Ingredients
For the Filling:
- 1 lb large shrimp, peeled, deveined, tails removed
- 8 oz cooked lobster meat, chopped into bite-sized pieces
- 4 tbsp unsalted butter, divided
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 3 cloves garlic, minced
- ¼ cup All-Purpose Flour
- 2 cups Chicken or Seafood Broth
- 1 cup Whole Milk
- ½ cup Heavy Cream
- 1 cup Frozen Peas
- 1 tbsp chopped fresh thyme leaves (or 1 tsp dried)
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon juice
- Salt and Black Pepper To taste
For the Cheddar Bay Biscuits:
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- Water As directed on the biscuit mix box
- Shredded Cheddar Cheese As directed on the biscuit mix box (usually ½ cup)
- Butter As directed on the biscuit mix box (usually ¼ cup melted) for the topping
- Garlic Powder As directed on the biscuit mix box for the topping
Instructions
Prep the Seafood
- Pat the shrimp dry and cook raw lobster if necessary, then chop it into bite-sized pieces. Set both aside.
Sauté Aromatics
- Melt 2 tablespoons of butter in a large oven-safe skillet or Dutch oven over medium heat. Sauté the diced onion, celery, and carrots for 8-10 minutes until softened, then add minced garlic and cook for one minute more until fragrant.
Make the Roux
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out any raw flour taste.
Build the Sauce
- Gradually whisk in chicken or seafood broth, whole milk, and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and stir for 5-7 minutes until it thickens.
Add Remaining Filling Ingredients
- Stir in frozen peas, fresh thyme, fresh parsley, and lemon juice, then add the cooked shrimp and lobster meat. Season generously with salt and black pepper, taste, and adjust as needed before removing from heat.
Preheat Oven & Prep Biscuits
- Preheat your oven to 400°F (200°C) and prepare the Cheddar Bay Biscuit mix according to package directions, incorporating the shredded cheddar cheese.
Assemble the Pot Pie
- Pour the seafood filling into a deep 9x13 inch baking dish. Drop spoonfuls of biscuit dough evenly over the hot seafood mixture; they will expand during baking.
Bake
- Place the baking dish on a baking sheet to catch any drips. Bake for 18-25 minutes until the biscuits are golden brown and cooked through, and the filling is bubbly.
Garlic Butter Topping
- While the pot pie bakes, melt the remaining 2 tablespoons of butter and stir in the garlic powder from the biscuit mix packet. Brush this warm garlic butter generously over the cooked biscuits once the pot pie is removed from the oven.
Serve
- Allow the pot pie to rest for 5-10 minutes before serving hot.
Notes
This recipe is ideal for special occasions or when you want to impress. For an even richer flavor, use homemade seafood broth. Be careful not to overcook the shrimp, as they will continue to cook in the hot filling. You can prepare the filling ahead of time and refrigerate it, then assemble and bake just before serving. If you prefer a milder garlic flavor in the biscuits, reduce the amount of garlic powder in the topping.