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Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Indulge in Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Enjoy a comforting Shrimp & Lobster Cheddar Bay Biscuit Pot Pie filled with creamy seafood and topped with flaky, cheesy biscuits.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 tablespoons Unsalted Butter Substitute with olive oil for dairy-free.
  • 2 cloves Garlic Fresh is preferred.
  • 1 small Onion Shallots can be an alternative.
  • 1 Celery Green bell pepper can substitute.
  • 1/4 cup All-Purpose Flour Gluten-free flour mix can be used.
  • 1 cup Seafood Stock Chicken stock works if seafood isn't available.
  • 1 cup Heavy Cream Milk or coconut cream can substitute.
  • 2 teaspoons Old Bay Seasoning Lemon pepper seasoning can be a substitute.
  • Salt and Black Pepper Essential for seasoning; adjust to taste.
  • 1 pound Shrimp The main protein component.
  • 1 cup Cooked Lobster Meat Can be replaced with additional shrimp.
  • 1/4 cup Fresh Parsley Fresh dill or chives can be alternatives.
For the Biscuit Topping
  • 2 cups All-Purpose Flour Gluten-free flour can substitute.
  • 1 tablespoon Baking Powder Baking soda can work with an acid added.
  • 1 teaspoon Garlic Powder
  • Salt Essential flavor enhancer for biscuits.
  • 1/2 cup Cold Butter Can use shortening for plant-based version.
  • 1 cup Sharp Cheddar Cheese Any sharp or aged cheese can be substituted.
  • 3/4 cup Whole Milk Plant-based milk can be used.
  • optional Chopped Fresh Chives or Parsley Enhances flavor and visual appeal.

Equipment

  • medium saucepan
  • separate bowl
  • Baking dish or ramekins

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Melt 3 tablespoons of unsalted butter in a medium saucepan, then add minced garlic, chopped onion, and diced celery. Sauté for about 5 minutes until softened.
  3. Stir in 1/4 cup of all-purpose flour, mixing well to create a roux and cook for about 1 minute.
  4. Gradually whisk in 1 cup of seafood stock and 1 cup of heavy cream, cooking for 5 to 7 minutes until slightly thickened.
  5. Add 2 teaspoons of Old Bay seasoning, and sprinkle in salt and black pepper to taste. Stir well.
  6. Introduce 1 pound of raw shrimp and 1 cup of cooked lobster meat to the thickened filling and cook for 2 to 3 minutes until shrimp are pink and opaque. Add chopped parsley before removing from heat.
  7. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and salt. Cut in 1/2 cup of cold butter until resembling coarse crumbs.
  8. Pour in 3/4 cup of whole milk into the flour mixture and stir gently until just combined.
  9. Spoon the seafood filling into ramekins or a baking dish, then drop the biscuit dough over the top, leaving gaps for steam.
  10. Bake for 20 to 25 minutes or until biscuits are golden and puffed. Rest for 5 to 10 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 520kcalCarbohydrates: 45gProtein: 28gFat: 27gSaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

For best results, use fresh seafood and ensure your oven is preheated before baking. Don't overmix the biscuit dough to maintain a fluffy texture.

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