Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Posted on November 8, 2025

Easy Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

There’s something magical about cozy nights in the kitchen, don’t you think? The smell of something delicious simmering, the flicker of light illuminating the space, and the pleasant background sounds—maybe a good podcast or just your favorite playlist. That’s the scene I found myself in when I stumbled upon the idea to make Shrimp & Lobster Cheddar Bay Biscuit Pot Pie. Honestly, it all started with a craving for those iconic cheddar bay biscuits from a popular seafood chain—don’t worry, I’m not naming names here. But as I was basking in the thought of warm, flaky biscuits slathered with butter, I thought, why not make it more extravagant? Cue the seafood royalty: shrimp and succulent lobster!

This dish has a special spot in my heart (and stomach!) because it combines my love for creamy, comforting, hearty meals with the high-protein goodness of seafood. I half-expected to mess up, like that time I made a totally inedible gumbo, but guess what? It turned out wonderfully! The first time I made this, I was fighting back tears of joy. Yes, really! Picture this: the buttery aroma of biscuits baking in the oven, mingling with the rich, savory scent of seafood. That was pure heaven in my small kitchen.

What makes this pot pie not just another home meal, but a warm hug in a bowl, is that it’s perfect for any gathering, just the two of you, or even those nights you need to indulge a little to lift your spirits. The recipe is easy to follow and uses ingredients that, while rich in flavor, don’t completely drain your wallet—check out my tips on making this a budget-friendly recipe below.

In essence, this pot pie brings comfort, joy, and a bit of fancy to your average weeknight dinner. It’s the kind of dish you want to enjoy with your significant other while binge-watching your favorite show—trust me, you’ll go back for seconds (or thirds!).

Why You’ll Love This Recipe

Easy to Make: With simple, easy weeknight dinner ingredients, this dish pulls together without a hitch, even for the not-so-confident cooks among us.
Comfort Food Galore: It’s indulgent, rich, and creamy—a blend that feels like a cozy snuggle on a cold evening.
Picky-Eater Approved: Have seafood skeptics at home? The flavor of the cheddar biscuits completely binds the dish together, so the healthy comfort food win is strong!
Perfect Leftovers: If you’re into meal prepping or love having quick family meals at hand, you’re in luck—this reheats beautifully!
High in Protein: Packed with shrimp and lobster, this dish contributes significantly to your high protein meals for the week.
Meal Prep Friendly: Make this ahead of time and store it or even freeze it for later use.

What Makes This Recipe Special?

In a sea of pot pies (pun intended!), this recipe stands out thanks to the star ingredients—the shrimp and lobster. Both are full of flavor, with the shrimp adding that sweet briny taste, while the lobster brings a touch of luxury. And let’s talk about those cheddar bay biscuits! They aren’t just a topping; they steal the show with their buttery, cheesy goodness. As the biscuit topping bakes, the warmth permeates the seafood filling, creating a beautiful flavor harmony that is nothing short of breathtaking.

Much of my enthusiasm for this recipe also stems from the memories tied to it; I’ve made it during cozy winter nights, for family gatherings, and even just for me-time after a long week. The fact that it’s easy to whip up makes it all the better, and the experience of sharing it brings people together.

Ingredients

2 tablespoons unsalted butter
2 garlic cloves, minced
1 small onion, finely chopped
1 stalk celery, diced
2 tablespoons all-purpose flour (plus more for biscuits)
1½ cups seafood stock (or chicken stock)
½ cup heavy cream
1 teaspoon Old Bay seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ pound shrimp, peeled and deveined
½ pound cooked lobster meat, chopped
1 tablespoon chopped fresh parsley

For the Cheddar Bay Biscuit Topping:

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon garlic powder
¼ teaspoon salt
2 tablespoons cold butter, grated
½ cup shredded sharp cheddar cheese
⅓ cup whole milk (plus 1 tablespoon if needed)
1 tablespoon chopped fresh chives or parsley (optional)

When sourcing ingredients, I always prioritize quality. For the seafood, I suggest checking your local seafood market or grocer for the freshest options. And for the cheddar—go sharp! The incredible flavor really brings out the best in this dish. You don’t want to skimp on quality when you’re trying to impress your taste buds.

A tip: when making the roux (flour and fat mixture to thicken the sauce), don’t rush it! Be sure to take that additional minute to cook the flour before adding the liquids—that way, you won’t taste the raw flour. You’ll also want to pay attention to the seasoning. I remember the time I thought I could go without Old Bay because I didn’t have it handy and wow, what a mistake! It brings that classic seafood flavor that you really shouldn’t miss.

How to Make It Step-by-Step

Preheat your oven to 400°F (200°C). As I set the oven, I usually remind myself, "Patience, the good stuff is coming!"
In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. The sound of butter sizzling is seriously one of my favorite cooking sounds. Add the minced garlic, onions, and diced celery, and cook until soft—this will take about 5 minutes. Open up your windows if you’re like me and love that lush garlic aroma running through your house!
Stir in 2 tablespoons of all-purpose flour and cook for 1 minute. This is where the magic begins, as you’re forming that roux. You should see the mixture come together into a thick consistency, bubbling lightly.
Slowly whisk in 1½ cups of your choice of seafood stock or substitute chicken stock if you’re in a pinch, and then follow with ½ cup of heavy cream. Keep stirring, and you’ll feel it thicken beautifully over about 5-7 minutes. This is the time to inhale deeply and smile because it smells divine!
Season it all with 1 teaspoon of Old Bay seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Go ahead and taste! You want to ensure it’s on point and just how you like it.
Add in ½ pound of peeled shrimp and let that cook for 2-3 minutes until they turn pink. At this point, your kitchen should be full of a feast-like aroma, one that will make anyone entering your home instantly jealous. Stir in the ½ pound of cooked lobster meat and the 1 tablespoon of chopped fresh parsley. Remove from heat.
In another bowl, combine 1 cup of flour, 1 teaspoon of baking powder, ½ teaspoon of garlic powder, and ¼ teaspoon of salt. I sometimes mix up the seasonings here, depending on what I have handy. Just a pinch of cayenne pepper can give it a lovely kick!
Cut in the grated cold butter until the mixture becomes crumbly—this doesn’t have to be perfect, just get those chunks in there!
Stir in ½ cup of shredded sharp cheddar cheese and, if you’re feeling fancy, toss in some herbs like chives or parsley. Now, add ⅓ cup of whole milk and mix until just combined. If it’s too dry, add that extra tablespoon of milk. Be careful not to overmix; we want flaky biscuits, not dense hockey pucks!
Grab your favorite ramekins or a baking dish and spoon the tender seafood mixture into them. Then gently drop the biscuit dough over the top—it’s okay if it doesn’t cover completely.
Bake for about 20-25 minutes, until the biscuits are golden brown and fully cooked through. During this time, I usually tidy up the kitchen—nothing feels better than a clean space post-cooking!
Let rest for about 5-10 minutes before diving in. You wouldn’t want to scorch your tongue on the first bite; trust me, I learned the hard way!

Tips for Best Results

Here are some small tweaks that can make a big difference:

Use Quality Ingredients: It’s worth splurging on fresh seafood; the flavors will really shine.
Check the Consistency: If your seafood mixture seems too runny, add a little more flour to the roux before adding liquids next time.
Experiment with Spices: Feel free to add different seasonings like lemon zest or even a dash of white wine if that suits your fancy.

Ingredient Substitutions & Variations

Got some dietary preferences? Not a problem!

Gluten-Free: Substitute all-purpose flour in the biscuit topping with a good gluten-free blend.
Dairy-Free: Use a non-dairy milk and dairy-free butter substitute.
Vegetarian Option: Swap seafood for sautéed mushrooms and veggies like zucchini or asparagus!

Imagine a rich pot pie filled with mushrooms, fresh herbs, and maybe a sprinkle of nutty buckwheat or barley for added texture—yum!

Serving Suggestions

To elevate your experience, serve this pot pie with a side salad or some roasted veggies. Pair it with a light, crisp white wine (or sparkling water with lime for a festive touch) to balance out the creaminess. Honestly, a good rom-com on the side completes the whole night. There’s something about cozying up with a delicious bowl of food and a movie that feels like absolute self-care.

How to Store and Reheat Leftovers

Make ahead and enjoy longer! Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it back in the oven for the best results, but a microwave will work if you’re in a hurry. Just be careful not to dry it out. A splash of milk can help bring back the creaminess if it gets too thick.

Make-Ahead and Freezer Tips

You can assemble everything except the biscuit topping a day in advance—just keep it in the refrigerator! If you want to freeze it, layer the filling in your freezer-safe container, and add the biscuit topping from frozen before baking. When you’re ready to bake, just add a few extra minutes to the time—trust me, it’s worth the wait!

Common Mistakes to Avoid

Skipping the Rest: I know it’s hard, but resist the urge to dive in right away! Letting your pot pie rest is essential for the perfect texture.
Overcooking Seafood: Shrimp and lobster can get tough fast, so don’t leave them on heat too long. Remember, they’ll cook a bit more in the oven.
Not Measuring Ingredients: When it comes to baking the biscuits, precision counts! Baking powder is essential for fluffiness.

Frequently Asked Questions (FAQ)

Can I make this with frozen shrimp and lobster?
Absolutely! Just ensure they are fully thawed and patted dry so they don’t add excess water to the mix.

Can I use a different seafood?
Sure! Scallops or cooked crab meat can be fantastic substitutes.

Why did my biscuits flatten?
You might have over-mixed the dough; it’s best to combine until just blended!

How do I know when it’s done?
Look for golden brown biscuits on top and bubbling, hot filling peeking out from beneath.

Can I add more vegetables?
For sure! Peas, carrots, or even sweet corn would work well in this dish.

Cooking Tools You’ll Need

Medium saucepan
Baking dish or ramekins
Mixing bowls
Whisk
Wooden spoon or spatula
Measuring cups and spoons

Final Thoughts

There you have it—the recipe for a wonderfully warm Shrimp & Lobster Cheddar Bay Biscuit Pot Pie that is not just delicious but deeply comforting. Whether it’s for a busy weeknight dinner or those days you need a little more warmth in your heart, this dish hits the spot.

Next time you’re cooking up a storm, I’d love to hear how yours turned out! Share your version or any mishaps in the comments—I can guarantee I’ve had my fair share!

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!

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