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Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

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A comforting pot pie filled with shrimp and lobster, topped with flaky cheddar bay biscuits.

Ingredients

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  • 4 tablespoons Unsalted Butter (or olive oil for dairy-free)
  • 3 cloves Garlic (minced)
  • 1 small Onion (chopped)
  • 2 stalks Celery (optional)
  • 1/4 cup All-Purpose Flour (or gluten-free flour blend)
  • 2 cups Seafood Stock or Chicken Stock (or vegetable broth)
  • 1 cup Heavy Cream (or coconut cream)
  • 1 tablespoon Old Bay Seasoning (or Cajun seasoning)
  • 1 teaspoon Salt (to taste)
  • 1 teaspoon Black Pepper (to taste)
  • 1 pound Shrimp (peeled & deveined)
  • 1 cup Cooked Lobster Meat (or crab meat)
  • 2 tablespoons Fresh Parsley (or dill/chives)
  • 2 cups All-Purpose Flour (or almond flour for gluten-free)
  • 1 tablespoon Baking Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt (to taste)
  • 6 tablespoons Cold Butter
  • 1 cup Shredded Sharp Cheddar Cheese (or mozzarella)
  • 1/2 cup Whole Milk (or non-dairy milk)
  • 2 tablespoons Fresh Chives or Parsley (optional)

Instructions

  1. Sauté the aromatics: Melt the butter in a large skillet over medium heat. Add the minced garlic, chopped onion, and celery. Sauté for about 5 minutes until the onion is translucent.
  2. Create the base: Sprinkle in the flour and stir to coat the vegetables, cooking for an additional minute.
  3. Add the broth: Pour in the seafood or chicken stock, stirring constantly. Bring to a simmer for 5-7 minutes until thickened.
  4. Stir in the cream and seasonings: Mix in the heavy cream, Old Bay seasoning, salt, and pepper. Fold in the shrimp and lobster meat, cooking for an additional 3-5 minutes.
  5. Prepare the biscuit dough: In a separate bowl, combine flour, baking powder, garlic powder, and salt. Cut in the cold butter until it resembles coarse crumbs, then stir in the cheese and milk.
  6. Assemble the pot pie: Pour the seafood filling into a greased baking dish, then dollop the biscuit mixture over the top.
  7. Bake to perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the biscuit topping is golden brown.
  8. Cool and serve: Allow to cool for a few minutes before serving, garnishing with fresh herbs.

Notes

For a dairy-free version, substitute coconut cream and olive oil. Use fresh seafood for the best flavor.

Nutrition

Find it online: https://lunarecipez.com/shrimp-lobster-cheddar-bay-biscuit-pot-pie/

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