Shrimp Lobster Cheddar Bay Biscuit

Shrimp and lobster cheddar bay biscuit pot pie has become my go-to dish for festive gatherings or cozy Sunday nights. It brings together tender seafood in a creamy filling under a golden cheesy biscuit crust. The taste is luxurious yet familiar and the process is simple enough for anyone who loves comfort food.

My family could not believe this started as a weeknight experiment. The first time I made this was for a small family birthday and it was devoured before I even sat down. Now it is a holiday request.

Gather Your Ingredients

• Unsalted butter: gives velvety richness and helps develop flavor when sautéing vegetables and making the roux. Choose fresh high-quality butter for the best base.
• All-purpose flour: acts as the thickening agent for the pot pie filling. Opt for unbleached flour for the best structure and flavor.
• Salt: enhances and balances both the filling and biscuit layers. Always taste before baking for the perfect seasoning.
• Black pepper: gives a sharp bite that brightens the creamy sauce.
• Cold butter: grated into the biscuit dough creates flakiness and tender texture. Use very cold butter straight from the fridge and work quickly to keep everything light.
• Whole milk: adds flavor and helps the biscuit dough stay soft and moist. Choose whole if possible but two percent will work in a pinch. Add an extra splash for extra tender biscuits.
• Shrimp and lobster: for the seafood filling use fresh or high-quality frozen shrimp and lobster. Choose wild caught and check for freshness a briny ocean smell free from fishiness is best. Good seafood makes all the difference.

How to Make It

Prep the Oven and Ingredients:

Preheat your oven to four hundred degrees Fahrenheit. Make sure all your ingredients are measured and ready so you can build the dish efficiently.

Make the Creamy Roux:

In a medium saucepan melt two tablespoons of butter over medium heat. Stir in two tablespoons of flour mixing constantly until a smooth golden roux forms about two minutes. The roux serves as the thick base for your pot pie and develops flavor as it cooks.

Build the Filling:

Gradually add seafood stock or milk to the roux whisking constantly to avoid lumps. Continue until the mixture is thick and creamy. Stir in the cooked shrimp and lobster. Season with half a teaspoon of salt and a quarter teaspoon of black pepper. Simmer just until heated through and all seafood is coated in sauce.

Prepare the Cheddar Bay Biscuit Dough:

In a separate bowl combine one cup of flour and a quarter teaspoon of salt. Grate in two tablespoons of cold butter using a box grater and blend with your fingers until the mixture resembles coarse crumbs. Pour in one third cup of whole milk stirring gently. If dough feels dry add one extra tablespoon of milk. Fold in shredded cheddar and a sprinkle of Old Bay if you like.

Assemble the Pot Pie:

Spread the seafood filling evenly in a greased casserole or baking dish. Drop spoonfuls of biscuit dough over the top covering as much of the surface as possible without completely sealing so steam escapes.

Bake Until Golden:

Place the dish in the oven and bake for thirty to forty five minutes or until the biscuit tops are golden brown and filling bubbles around the edges. Allow the pot pie to cool for a few minutes before serving so everyone gets a perfect scoop.

I always look forward to the aroma of cheddar bay biscuits wafting from the oven as this bakes. My grandmother said the best part of a pot pie is the golden crust and I completely agree especially when it is cheese packed and fluffy.

Flavor Boosters

Cool leftovers thoroughly then store in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the biscuits soft and flaky. For longer storage freeze the pot pie in single portions and thaw overnight before reheating for a quick luxurious meal.

Serving Suggestions

Serve pot pie with a crisp green salad and lemon wedges to brighten the rich seafood flavors. For special occasions pair with chilled white wine or sparkling lemonade. Add extra cheddar or fresh herbs on top for even more flavor.

Creative Twists

If lobster is hard to find double up on shrimp or try scallops for a fun twist. For the biscuit topping you can use biscuit mix with cheddar if you are short on time. Adding cooked corn or peas to the filling adds color and sweetness.

This pot pie always brings excitement to our table and even gets requests for the biscuit recipe alone. It is a guaranteed hit every time I serve it.

Common Questions About This Recipe

→ How do you keep the cheddar bay biscuits fluffy?

Use cold butter and handle the biscuit dough as little as possible. Grating the butter and keeping ingredients chilled helps create tender, fluffy biscuits atop the pot pie.

→ Can I substitute lobster with other seafood?

Yes, crab or extra shrimp both work well if lobster isn't available. Adjust the cooking times for the alternative seafood to maintain texture and flavor.

→ Is it possible to make this dish ahead?

You can prepare the filling a day in advance and store it in the fridge. Assemble with the cheddar bay biscuits just before baking for best results.

→ What sides go well with this pot pie?

Fresh green salad, steamed vegetables, or roasted asparagus all complement the rich, creamy flavors of this shrimp and lobster bake.

→ How should leftovers be stored?

Cool the pot pie to room temperature, then cover and refrigerate for up to 3 days. Reheat gently so the biscuits stay moist and tender.