If you are craving a comforting seafood dinner that feels special but is still easy to make at home, this Ultimate Shrimp & Lobster Cheddar Bay Pot Pie delivers exactly that. Creamy shrimp and lobster filling topped with a cheesy, garlic biscuit crust turns a classic pot pie into a restaurant worthy meal that still feels cozy and familiar.
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Why You’ll Love This Shrimp & Lobster Cheddar Bay Pot Pie
This recipe brings together everything people love about seafood comfort food. The filling is rich and creamy without being heavy, packed with tender shrimp and sweet lobster in every bite. The Cheddar Bay style biscuit topping adds a buttery, cheesy crunch that replaces traditional pie crust in the best possible way.
It is impressive enough for guests but simple enough for a relaxed family dinner. You can serve it as individual pot pies or bake it as one casserole style dish. Best of all, it uses easy to find ingredients and does not require advanced cooking skills.
Ingredients for Shrimp & Lobster Cheddar Bay Pot Pie
Seafood Filling
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 pound cooked lobster meat, chopped
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1/4 cup all purpose flour
- 1 1/2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Cheddar Bay Biscuit Topping
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk
Ingredient Notes and Substitutions
If you cannot find lobster or want a more affordable option, you can replace it with additional shrimp or lump crab meat. For a lighter version, half and half can be used instead of heavy cream, though the filling will be slightly less rich.
If seafood stock is unavailable, chicken broth works well and still provides good flavor. This recipe contains no alcohol or pork, making it family friendly as written.
Step by Step Instructions
Step 1: Prepare the Filling Base
Preheat your oven to 400 degrees F. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for about 3 to 4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 2: Thicken the Sauce
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste. Slowly whisk in the seafood stock, followed by the heavy cream. Keep stirring until the mixture thickens into a smooth sauce.
Step 3: Add Seafood
Season the sauce with Old Bay seasoning, salt, and black pepper. Add the shrimp and cook for about 2 to 3 minutes until just turning pink. Gently fold in the chopped lobster and fresh parsley, then remove from heat.
Step 4: Make the Biscuit Dough
In a mixing bowl, combine the flour, baking powder, garlic powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese, then add the milk and mix just until a sticky dough forms.
Step 5: Assemble and Bake
Transfer the seafood filling to a baking dish or individual ramekins. Spoon the biscuit dough evenly over the top. Bake uncovered for 20 to 25 minutes, or until the biscuits are golden brown and cooked through. Let rest for 5 minutes before serving.
Pro Tips for Success
- Do not overcook the shrimp before baking. They will finish cooking in the oven.
- Keep the butter cold when making the biscuit dough for a fluffier texture.
- Use sharp cheddar for the most flavor in the topping.
- If the biscuits brown too quickly, loosely cover with foil for the final minutes.
- Let the pot pie rest briefly so the filling sets before serving.
Flavor Variations
- Add frozen peas or corn to the filling for extra texture.
- Sprinkle a little paprika or cayenne into the sauce for gentle heat.
- Mix Gruyere or Monterey Jack with the cheddar for a different cheese flavor.
- Add chopped fresh thyme or dill for a fresh herb note.
- Use a combination of shrimp, scallops, and lobster for a seafood trio.
Serving Suggestions
This shrimp and lobster pot pie pairs beautifully with a simple green salad or roasted vegetables. Steamed asparagus, green beans, or broccoli balance the richness of the dish. For a special occasion, serve it with warm crusty bread to soak up the creamy sauce.
Storage and Freezing Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
To freeze, assemble the pot pie but do not bake. Cover tightly and freeze for up to 2 months. Bake from frozen, adding about 10 to 15 minutes to the cooking time.
Ultimate Shrimp & Lobster Cheddar Bay Pot Pie
- Total Time: 45 minutes
- Yield: 4 servings
Description
A cozy yet impressive seafood comfort dish made with a creamy shrimp and lobster filling topped with a buttery, cheesy Cheddar Bay style biscuit crust.
Ingredients
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 pound cooked lobster meat, chopped
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1/4 cup all purpose flour
- 1 1/2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk
Instructions
- Preheat the oven to 400°F.
- Melt butter in a skillet over medium heat and cook onion and celery until softened.
- Add garlic and cook briefly until fragrant.
- Sprinkle flour over vegetables and cook for 1 minute.
- Whisk in seafood stock and heavy cream until thickened.
- Season with Old Bay, salt, and black pepper.
- Add shrimp and cook just until turning pink.
- Fold in lobster and parsley, then remove from heat.
- In a bowl, mix flour, baking powder, garlic powder, and salt.
- Cut in cold butter until crumbly.
- Stir in cheddar cheese and milk to form a sticky dough.
- Transfer filling to a baking dish and spoon biscuit dough on top.
- Bake uncovered until biscuits are golden and cooked through.
- Let rest briefly before serving.
Notes
Do not overcook the shrimp before baking. Keep the butter cold for fluffy biscuits and let the pot pie rest a few minutes so the filling can set.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 620 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 38g |
| Fiber | 2g |
| Sodium | 780mg |
FAQ About Shrimp & Lobster Cheddar Bay Pot Pie
Can I make this pot pie ahead of time?
Yes, you can prepare the filling and biscuit dough separately up to one day in advance. Assemble just before baking for the best texture.
Can I use frozen shrimp?
Frozen shrimp work well as long as they are fully thawed and patted dry before cooking.
What size baking dish should I use?
An 8 by 8 inch baking dish works well, or you can divide the mixture among four individual ramekins.
Can I make this gluten free?
Yes, substitute a gluten free all purpose flour blend in both the filling and biscuit topping.
Is this recipe spicy?
No, it is mild and family friendly. You can add heat if desired with cayenne or red pepper flakes.
Final Thoughts
This Ultimate Shrimp & Lobster Cheddar Bay Pot Pie is the kind of recipe that feels indulgent yet approachable. With its creamy seafood filling and golden cheesy biscuit topping, it is comfort food at its finest. Whether for a holiday meal or a cozy weekend dinner, this dish is sure to impress.