Shrimp & Lobster Cheddar Bay Biscuit Pot Pie: The Ultimate Comfort Food

There are few things in the culinary world more comforting than a pot pie. The flaky crust, the creamy filling, the warmth that radiates from the bowl—it is the definition of a hug in food form. But when you swap the traditional chicken and vegetables for succulent shrimp and tender chunks of lobster, and replace the standard pie crust with a garlic-buttered, cheesy biscuit topping inspired by the famous Red Lobster Cheddar Bay Biscuits, you elevate “comfort food” to a level of luxury that feels almost illegal.

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is not just a meal; it is an event. It combines the rustic, hearty nature of a home-cooked stew with the elegance of fine seafood. The filling is a rich, velouté-style cream sauce, seasoned with hints of Old Bay and garlic, hugging generous portions of seafood. The topping is where the magic truly happens: a drop-biscuit dough packed with sharp cheddar cheese and brushed with garlic butter the moment it comes out of the oven. If you have been looking for a show-stopping dinner recipe that is deceptively easy to make, you have found it.

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Why This Recipe Works

Many seafood pot pie recipes fail because they treat delicate seafood like tough stewing meat. They boil the shrimp until it is rubbery and lose the sweetness of the lobster in an overpowering sauce. This recipe is designed to respect the ingredients.

Key Highlights:

• Texture Contrast: The creamy, smooth sauce contrasts perfectly with the craggy, crisp exterior of the biscuit and the tender bite of the seafood.
• Flavor Depth: We use a base of sautéed onions and garlic (as hinted in your image) to build a savory foundation before adding the dairy.
• The “Biscuit” Factor: Traditional pie crusts can get soggy on the bottom. By using a biscuit topping, the dough steams from the bottom (becoming fluffy) and bakes on top (becoming crispy), absorbing the flavors of the stew without dissolving into mush.
• Versatility: While lobster and shrimp are the stars, this base recipe works beautifully with scallops, crab meat, or even firm white fish like cod or halibut.

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Ingredients

To recreate this masterpiece, you will need a combination of fresh produce, pantry staples, and quality seafood. Here is the breakdown:

For the Seafood Filling

• 2 Tablespoons Unsalted Butter: The base for sautéing our aromatics.
• 1 Small Onion: Diced finely. This disappears into the sauce, providing sweetness without chunky texture.
• 2 Cloves Garlic: Minced. Garlic and seafood are best friends.
• 1/3 Cup All-Purpose Flour: To create the roux that thickens the sauce.
• 2 Cups Seafood Stock (or Chicken Broth): Seafood stock enhances the ocean flavor, but chicken broth is a perfectly acceptable neutral base.
• 1 Cup Heavy Cream: For that luxurious, velvety mouthfeel.
• 1 lb Raw Shrimp: Peeled, deveined, and tails removed. If they are large, chop them into bite-sized pieces.
• 8 oz Lobster Meat: You can use tail meat or claw meat, chopped into chunks.
• 1 Cup Frozen Peas and Carrots: Thawed. This adds a pop of color and classic pot pie sweetness.
• 1 tsp Old Bay Seasoning: The quintessential seafood spice blend.
• Salt and Black Pepper: To taste.

For the Cheddar Bay Biscuit Topping

• 2 Cups All-Purpose Flour: The structure of the biscuit.
• 1 Tbsp Baking Powder: Essential for a high rise.
• 1/2 tsp Baking Soda: Helps with browning and texture.
• 1 tsp Garlic Powder: For that signature savory flavor.
• 1/2 Cup Cold Unsalted Butter: Cubed small. Cold butter creates steam pockets for flaky layers.
• 1.5 Cups Sharp Cheddar Cheese: Shredded. Do not use pre-shredded if possible; freshly grated melts better.
• 1 Cup Buttermilk: Keep it cold. This provides tang and tenderness.
• 2 Tbsp Melted Butter + 1 tsp Dried Parsley: For brushing the tops after baking.

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Instructions

Do not be intimidated by the length of the list. The process is broken down into two main parts: the filling and the topping.

Phase 1: The Creamy Seafood Filling

1. Sauté Aromatics
Preheat your oven to 400°F (200°C). In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

2. Make the Roux
Sprinkle the 1/3 cup of flour over the onions and garlic. Stir constantly for about 2 minutes. The flour should cook slightly (it will smell nutty) to remove the raw taste, but do not let it burn.

3. Create the Sauce
Slowly whisk in the seafood stock (or chicken broth) a little at a time to prevent lumps. Once smooth, pour in the heavy cream. Add the Old Bay seasoning, salt, and pepper. Bring the mixture to a gentle simmer. Let it cook for 3-5 minutes until it thickens enough to coat the back of a spoon.

4. Add Mix-ins
Stir in the thawed peas and carrots. Remove the pot from the heat. Crucial Step: Stir in the raw shrimp and lobster meat now. Do not cook them on the stove! They will cook perfectly in the oven. If you cook them now, they will be overdone by the time the biscuits are ready.

5. Fill Ramekins
Divide the filling evenly among 4-6 oven-safe ramekins (depending on size) or pour it all into one 9×13 baking dish.

Phase 2: The Biscuit Topping

6. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and a pinch of salt.

7. Cut in Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Some pea-sized chunks of butter should remain visible.

8. Add Cheese and Liquid
Stir in the shredded cheddar cheese. Pour in the cold buttermilk and mix gently with a spoon or spatula just until a dough forms. Do not overmix, or your biscuits will be tough.

9. Top the Pies
Using a large spoon or ice cream scoop, drop mounds of the biscuit dough directly onto the seafood filling in the ramekins. It does not need to be perfect—the rustic look is part of the charm.

10. Bake
Place the ramekins on a baking sheet (to catch any drips) and bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbling vigorously around the edges.

11. The Final Touch
While the pies are baking, mix the melted butter with dried parsley. As soon as the pies come out of the oven, brush the biscuit tops generously with this garlic-herb butter. Let cool for 5 minutes before serving.

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Tips for Success

Choose the Right Seafood
Fresh is best, but frozen works perfectly fine for pot pies. Just ensure you thaw and drain the seafood thoroughly before adding it to the sauce. Excess water from frozen seafood can make your sauce runny.

Consistency Control
If you prefer a thicker sauce, you can increase the flour to 1/2 cup. If you like it soupier, add an extra splash of stock. Remember, the sauce will thicken significantly as it cools.

Cheese Matters
Use Sharp or Extra Sharp Cheddar. The bold flavor stands up well against the rich cream and sweet seafood. Mild cheddar tends to get lost in the mix.

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Variations and Substitutions

The “Poor Man’s” Version
Lobster is expensive. You can substitute it with chunks of imitation crab (surimi) or simply double the amount of shrimp. Scallops are also a fantastic, albeit pricey, addition.

Spicy Kick
Add a pinch of cayenne pepper or a dash of hot sauce to the cream filling. The heat cuts through the richness of the dairy beautifully.

Vegetable Swap
Not a fan of peas and carrots? Try adding diced celery, corn kernels, or even chopped asparagus. Mushrooms sautéed with the onions also add a lovely earthiness.

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Serving Suggestions

This pot pie is incredibly rich, so you want to serve it with sides that provide acidity or lightness to balance the palate.

• Green Salad: A crisp arugula salad with a lemon vinaigrette is the perfect palate cleanser.
• Roasted Vegetables: Lemon-garlic asparagus or roasted broccoli.
• Wine Pairing: A buttery Chardonnay complements the sauce, while a crisp Sauvignon Blanc cuts through the richness.

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Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days. The biscuit may absorb some moisture, but it remains delicious.

Freezer: You can freeze the unbaked pies (filling + raw dough) for up to a month. Bake from frozen, adding about 10-15 minutes to the cooking time.

Reheating: To restore the crispness of the biscuit, reheat in the oven or air fryer at 350°F for 10 minutes. Microwaving will result in a soft, soggy biscuit.

Treat yourself to this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie tonight. It is a restaurant-quality meal made right in your own kitchen!