Go Back

Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Shrimp and lobster pot pie with a creamy seafood filling and biscuit-topped gravy bake. Plump shrimp and lobster are simmered with peas and corn, then topped with golden cheddar bay biscuits.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and lobster pot pie filling
  • 1 lb large shrimp, peeled and deveined
  • 2 lobster tails, cooked and chopped or use 1 cup imitation lobster
  • 0.5 cup butter
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 0.5 cup all-purpose flour
  • 2 cup seafood or chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 1 tsp Old Bay seasoning
  • 0.25 salt and black pepper to taste
Cheddar bay biscuits
  • 2 cup Bisquick baking mix
  • 0.67 cup whole milk
  • 1 cup sharp cheddar, shredded
  • 0.25 cup butter, melted
  • 0.5 tsp garlic powder
  • 0.1 fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and start the filling
  1. Preheat the oven to 400°F so it’s ready to bake as soon as the biscuits are assembled.
  2. Melt butter in an oven-safe skillet over medium heat, then cook the onion for 4 minutes until softened and glossy.
  3. Add the garlic and cook briefly, then whisk in the flour and cook for 1 minute to remove the raw flour taste.
  4. Gradually whisk in the broth and heavy cream, then simmer until the sauce thickens, about 5 minutes, until you can draw a line through it with a spoon.
Cook the seafood and assemble
  1. Stir in the shrimp, lobster, peas, corn, and Old Bay seasoning, then cook for 3 minutes until the shrimp just begin to turn pink.
  2. Season with salt and black pepper to taste and stir so the mixture looks evenly speckled and creamy.
  3. Mix Bisquick baking mix, whole milk, and shredded sharp cheddar until just combined, then drop spoonfuls over the bubbling seafood filling.
  4. Bake for 18–22 minutes until the biscuits are golden and set, with visible steam rising at the edges.
  5. Brush with garlic butter and scatter fresh parsley immediately out of the oven so the tops stay glossy.

Notes

For best texture, simmer the sauce until visibly thick before adding shrimp so it doesn’t thin out during baking. Store leftovers covered in the refrigerator up to 3 days; reheat gently in the oven at 350°F until warmed through. Freezing is not recommended because the seafood and biscuit topping can lose texture when thawed. If you want it lighter, swap half the heavy cream for milk.