
A comforting seafood pot pie finished with cheesy Cheddar Bay style biscuits on top. Rich, creamy filling with tender shrimp and lobster and a golden, garlicky biscuit crust.

This Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is the kind of dish that turns an ordinary weeknight into a celebration. I first developed this version one winter evening when I had leftover cooked lobster and a bag of frozen shrimp, and I wanted something more festive than a simple pasta. The combination of a velvety seafood filling scented with Old Bay and garlic paired with a rustic, cheddar studded biscuit topping quickly became a new favorite at our table. The texture contrast between the silky filling and the tender, slightly crisp biscuits is what makes it memorable.
What makes this dish special is how approachable it feels while still delivering a restaurant quality experience. The filling uses a simple roux to thicken the stock and cream into a rich sauce that clings to each piece of shrimp and lobster. The biscuit topping borrows the spirit of a classic Cheddar Bay biscuit with sharp cheese, garlic powder, and fresh herbs folded into the dough. When it comes out of the oven the smell of butter and roasted garlic fills the kitchen, and every bite is both comforting and a little celebratory.
I still remember the first time I served this at a casual dinner with friends; someone asked for the recipe midmeal and another came back for thirds. The recipe reliably impresses while staying unfussy, and the biscuit topping is a definite crowd pleaser.
My favorite aspect is how the biscuit topping becomes a crisp, aromatic lid that soaks up the edges of the sauce. Family and friends always comment on the buttery garlic notes and the bright hits from fresh herbs. Serving this with a crisp white wine is a lovely finishing touch that lifts the creaminess.
Cool leftovers to room temperature no longer than two hours and transfer to an airtight container. Refrigerate up to three days. Reheat single portions in a 350 degrees Fahrenheit oven for about 12 to 15 minutes until warmed through and biscuit topping is crisp. For freezing, place cooled filling in a freezer safe container for up to three months. When ready to use thaw overnight, transfer to a baking dish, top with fresh biscuit dough and bake as directed. Avoid microwaving the whole dish to preserve biscuit texture.
If you cannot find lobster, use additional shrimp or cooked crab meat for a similar sweetness. For a lighter dairy profile swap half and half for heavy cream and omit a tablespoon of butter, although the sauce will be slightly less rich. To make the topping gluten free use a cup for cup gluten free flour blend and add 1/4 teaspoon xanthan gum if your blend does not contain it. For a dairy free option use vegan butter and a dairy free milk; results will vary in richness.
Serve this with a bright lemon arugula salad or roasted asparagus to cut through the richness. Garnish each portion with lemon wedges and extra chopped parsley or chives. For a special occasion arrange individual ramekins on a platter and pass bowls of extra melted butter and herbs at the table. A chilled Sauvignon Blanc or an unoaked Chardonnay pairs nicely with the seafood flavors.
The idea of a savory pot pie is a comforting pillar in American cooking with roots in British savory pie traditions. Combining a seafood filling with a biscuit topping leans into coastal adaptations where local catch replaces the classic chicken. The Cheddar Bay style biscuit is inspired by the popular restaurant variation that uses garlic and cheese to elevate a simple biscuit into a flavor forward companion for creamy fillings.
For meal prep, make the filling on Sunday and portion into individual containers. On the day you plan to eat, spoon into ramekins, top with the biscuit dough and bake. The filling reheats evenly and the fresh biscuit keeps the topping light and flaky. Use glass or ceramic containers for even heat distribution and label with the date to keep track of freshness.
Every time I make this dish it feels like a celebration of the sea and home cooking at once. I encourage you to make it your own by swapping herbs or adjusting the spice level. Invite friends over, pour a glass of your favorite white wine and enjoy a comforting, memorable meal.
Grate your own cheddar for better melt and flavor; pre shredded cheeses contain additives that change texture.
Keep butter cold when cutting into the flour for the biscuit topping to create tender layers.
Do not overcook the shrimp; add them toward the end so they remain tender and do not become rubbery.
If the biscuit dough is too dry add up to one tablespoon additional milk until it holds together but remains sticky.
This nourishing shrimp & lobster cheddar bay biscuit pot pie recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Prepare the filling ahead and refrigerate up to 24 hours. Top with biscuit dough and bake when ready. Add a few extra minutes if baking from chilled.
Store filling separate from biscuits. Freeze filling up to three months; thaw overnight before topping and baking.
This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400 degrees Fahrenheit and butter ramekins or a baking dish to prevent sticking.
Melt butter over medium heat and cook minced garlic, chopped onion and diced celery until soft about five minutes.
Stir in flour and cook one minute then slowly whisk in seafood stock and heavy cream, simmer until slightly thickened about five to seven minutes.
Season sauce with Old Bay, salt and pepper. Add shrimp and cook two to three minutes until pink, then fold in chopped lobster and parsley and remove from heat.
Combine flour, baking powder, garlic powder and salt. Cut in cold grated butter until crumbly then stir in cheddar and herbs before adding milk and mixing until just combined.
Spoon filling into dishes and drop biscuit dough over the top. Bake at 400 degrees Fahrenheit for 20 to 25 minutes until biscuits are golden and filling is bubbly.
Allow dishes to rest five to ten minutes before serving to let filling set slightly. Garnish with extra chopped parsley and serve warm.
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