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A steaming Shrimp & Lobster Cheddar Bay Biscuit Pot Pie, rich with seafood and a golden biscuit topping.

Ultimate Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

This hearty pot pie combines succulent shrimp and rich lobster in a creamy, savory filling, topped with fluffy, cheesy Cheddar Bay biscuits for a comforting and satisfying meal.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 servings

Equipment

  • Large oven-safe skillet or Dutch oven
  • Whisk
  • 9x13 inch baking dish

Ingredients
  

For the Filling

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup dry white wine or seafood broth
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 pound raw shrimp peeled and deveined, cut into 1-inch pieces
  • 8 ounces cooked lobster meat roughly chopped (can use fresh or frozen, thawed)
  • 1 cup frozen peas thawed

For the Cheddar Bay Biscuits

  • 1 Red Lobster Cheddar Bay Biscuit Mix (11.3 oz) box (or your favorite scratch recipe)
  • Water (as per biscuit mix instructions)
  • Shredded cheddar cheese (as per biscuit mix instructions, usually 1/2 cup)
  • Butter and garlic powder (for brushing, as per biscuit mix instructions)

Instructions
 

Prep Vegetables

  • Melt butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, celery, and carrots, then sauté for 8-10 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

Make the Roux

  • Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

Build the Sauce

  • Gradually whisk in milk and heavy cream until no lumps remain, then add white wine, Old Bay seasoning, and thyme. Bring to a simmer, stirring until the sauce thickens (about 5-7 minutes), then season with salt and pepper to taste.

Add Seafood and Peas

  • Stir in raw shrimp and cooked lobster meat, cooking for 2-3 minutes until the shrimp begins to turn pink. Remove from heat and stir in the thawed frozen peas.

Prepare Biscuits

  • While the filling cools, prepare the Cheddar Bay Biscuit mix according to package directions, combining the mix with water and shredded cheddar cheese to form a soft dough.

Assemble Pot Pie

  • Pour the seafood filling into a 9x13 inch baking dish (or use an oven-safe skillet). Drop spoonfuls of biscuit dough evenly over the hot filling, allowing them to expand during baking.

Bake

  • Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuit topping is golden brown and cooked through and the filling is bubbly.

Finish Biscuits

  • While the pot pie bakes, melt butter and stir in garlic powder for brushing. Immediately after removing the pot pie from the oven, brush the hot biscuits with the garlic butter mixture.

Serve

  • Let the pot pie rest for 5-10 minutes before serving.

Notes

For an extra golden-brown biscuit topping, you can brush the biscuits with a little milk or egg wash before baking. If you don't have Old Bay seasoning, you can substitute with a blend of paprika, celery salt, black pepper, and a pinch of cayenne.