Irresistible Shrimp Lobster Cheddar Bay Biscuit Pot Pie Recipe You Have to Try

There’s something about coming home after a whirlwind day—kids clamoring for dinner, your brain half stuck on work emails—and craving comfort that feels like a warm hug from the inside out. That’s exactly the kind of magic I found with this Shrimp Lobster Cheddar Bay Biscuit Pot Pie. It’s not your ordinary pot pie (because who has time for soggy crusts or dry fillings?), but a rich, cozy, seafood-packed meal topped with those fluffy, cheesy biscuits I’ve come to adore. As someone who learned to cook in a small, lively kitchen with kids underfoot and zero patience for complicated recipes, this dish feels like the perfect blend of special occasion and everyday dinner. Let me take you through why this pot pie just might become your new go-to for fuss-free family dinners that still impress.

Why You’ll Love This Shrimp Lobster Cheddar Bay Biscuit Pot Pie

First off, this pot pie is a celebration of simple luxury. It’s the kind of meal that feels fancy without demanding hours of prep or a pantry full of obscure ingredients. Growing up, my dad’s lentil pots and my mom’s magical tomato sauces taught me that love and good food don’t have to be complicated. This recipe carries that spirit forward.

The rich, creamy seafood filling combines tender shrimp and sweet lobster, giving you that ocean-fresh flavor with every bite. Then, topping it with those cheddar bay biscuits—a riff on the beloved Red Lobster classic—brings a buttery, garlicky, cheesy crunch that’s just irresistible. If you’ve ever wished you could have a seafood feast wrapped up in a one-dish comfort meal, this is it.

Plus, it’s a recipe that embraces imperfection. Messy counters? Check. Kids asking “What’s that?” while you’re cooking? Absolutely. But in the end, you’ll have a meal that feeds your people with love, just like my parents did in our bustling apartment kitchen.

Ingredients You’ll Need for This Shrimp Lobster Cheddar Bay Biscuit Pot Pie

• 1 pound raw shrimp, peeled and deveined
• 1 cup cooked lobster meat, chopped
• 4 tablespoons unsalted butter, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 1 cup seafood or chicken broth
• 1 cup frozen peas and carrots mix
• 1 teaspoon Old Bay seasoning
• Salt and freshly ground black pepper, to taste
• For the cheddar bay biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup sharp cheddar cheese, shredded
• 3/4 cup whole milk or buttermilk
• Optional substitutions: Swap lobster with crab for a budget-friendly twist, or use almond milk instead of whole milk for a lighter version.

Nutrition Facts

• Calories: Approximately 480 per serving (serves 6)
• Protein: 28g
• Fat: 25g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 5g
• Sodium: 700mg

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Steps to Create Your Shrimp Lobster Cheddar Bay Biscuit Pot Pie

1. Preheat your oven to 400°F. While it warms up, get your seafood ready by patting the shrimp and lobster dry. I learned early on that dry seafood sautés better and won’t turn rubbery—a lesson from many rushed weeknights!
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onion and garlic, cooking until they’re soft and fragrant, about 3-4 minutes. This step fills your kitchen with the kind of aroma that makes everyone start asking, “What’s for dinner?”
3. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes. This cooks out the raw flour taste and starts to thicken your filling.
4. Slowly whisk in the milk and broth, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon—like the creamy sauces my mom made from just a few simple ingredients.
5. Add frozen peas and carrots along with Old Bay seasoning, salt, and pepper. Stir well and cook for another 3 minutes to warm the veggies through.
6. Stir in the shrimp and lobster just until they turn opaque, about 3 minutes. Be careful not to overcook—seafood can go from tender to tough faster than you think, especially with kids waiting at the table.
7. Transfer the seafood filling into a 9-inch pie dish or individual ramekins. Now it’s biscuit time!
8. In a medium bowl, whisk together flour, baking powder, garlic powder, parsley, and salt for the biscuits.
9. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step always reminds me of standing on that wobbly chair, eagerly helping my dad stir big pots—hands busy, heart full.
10. Stir in the shredded cheddar cheese, then add the milk (or buttermilk) until the dough just comes together. Don’t overmix; a little messiness here is part of the charm.
11. Drop biscuit dough by spoonfuls evenly over the seafood filling. For a golden, cheesy top, brush with melted butter if you have some left.
12. Bake for 20-25 minutes, or until the biscuits are golden and cooked through. You’ll know it’s ready when the biscuits spring back to the touch and the filling bubbles at the edges.
13. Let it cool for 5 minutes before serving. This pause is key—trust me, I’ve learned the hard way with little ones eager to dig in!

Tips for Making the Best Shrimp Lobster Cheddar Bay Biscuit Pot Pie

One of my biggest kitchen lessons is that shortcuts don’t mean sacrificing flavor, but they do require a bit of patience and good timing. Here’s what I’ve learned to make this recipe shine every time: Learn more: Irresistible Spinach Cranberry Stuffed Chicken Breasts Recipe You Have to Try

• Use fresh or good-quality frozen seafood: It makes a world of difference. When I’m short on time, I keep frozen shrimp on hand—just thaw them properly for the best texture.
• Don’t skip the Old Bay seasoning: It’s the secret weapon that brings out the best in the seafood without overpowering it.
• Chill your biscuit dough briefly: If you have a few extra minutes, chilling the dough helps biscuits rise fluffier and prevents spreading.
• Adjust thickness of your filling: If it seems too thick before adding seafood, add a splash more broth or milk. If it’s too thin, sprinkle a little more flour to thicken.
• Make it kid-friendly: My kids love when I sneak in extra cheese and keep the seasoning mild. If you have little ones, consider swapping the Old Bay for a pinch of paprika or a mild herb blend.
• Messy counters are part of the process: I always remind myself (and you!) that cooking at home isn’t about perfection. It’s about feeding people with love, and sometimes a little flour on your shirt is a badge of honor.

Serving Suggestions and Pairings

After juggling work deadlines and toddler tantrums, I love serving this pot pie with something simple and fresh to balance out the richness. Here are a few ideas I’ve come back to time and again:

• A crisp green salad with lemon vinaigrette—bright and refreshing against the creamy pot pie
• Steamed asparagus or green beans tossed with a little garlic butter
• A light cucumber and tomato salad for a cool crunch
• For drinks, a chilled white wine like Sauvignon Blanc or a sparkling water with a squeeze of lime pairs beautifully

Storage and Reheating Tips

Life is busy, and leftovers are a reality in my kitchen, especially when feeding a family of four. This pot pie reheats beautifully, which is a major win on hectic nights.

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F oven for about 15-20 minutes to keep the biscuit topping crisp. If you’re in a hurry, a microwave will do, but the biscuits won’t stay as fluffy.
• If the filling thickened too much in the fridge, stir in a splash of milk or broth before reheating.
• You can also freeze the unbaked pot pie in a freezer-safe dish for up to 1 month. Thaw overnight before baking as directed.

Frequently Asked Questions

What are the main ingredients for Shrimp Lobster Cheddar Bay Biscuit Pot Pie?

The main ingredients for Shrimp Lobster Cheddar Bay Biscuit Pot Pie include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Shrimp Lobster Cheddar Bay Biscuit Pot Pie?

The total time to make Shrimp Lobster Cheddar Bay Biscuit Pot Pie includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Shrimp Lobster Cheddar Bay Biscuit Pot Pie ahead of time?

Yes, Shrimp Lobster Cheddar Bay Biscuit Pot Pie can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Shrimp Lobster Cheddar Bay Biscuit Pot Pie?

Shrimp Lobster Cheddar Bay Biscuit Pot Pie pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Shrimp Lobster Cheddar Bay Biscuit Pot Pie suitable for special diets?

Depending on the ingredients used, Shrimp Lobster Cheddar Bay Biscuit Pot Pie may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

This Shrimp Lobster Cheddar Bay Biscuit Pot Pie is a special kind of comfort food that fits right into the busy, imperfect rhythms of home life. It’s a dish born from my own journey—from office cubicles to messy kitchen counters, chasing two little kids and a craving for meals that actually work. It reminds me of those early days standing next to my dad, absorbing stories and flavors, and of my mom’s knack for turning simple ingredients into magic.

Whether you’re cooking for your family on a weeknight or want to surprise your loved ones with a cozy seafood feast, this recipe brings warmth, flavor, and a little bit of joy to the table. So grab your mixing bowl, get your hands a little messy, and know that you’re feeding your people with love—one imperfect, delicious meal at a time.