Description
This seafood pot pie delivers pure comfort with a coastal upgrade. Juicy shrimp and buttery lobster are nestled into a velvety, garlic-kissed cream sauce, then crowned with fluffy cheddar biscuits that bake up golden and irresistible. It’s cozy, indulgent, and impressive without being fussy—ideal for romantic dinners, weekend comfort meals, or anytime you want dinner to feel extra special.
Ingredients
Scale
Creamy Seafood Base
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 1 small onion, diced
- 1 celery stalk, chopped
- 2 tablespoons all-purpose flour
- 1½ cups seafood broth (chicken broth works in a pinch)
- ½ cup heavy cream
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ pound raw shrimp, peeled and deveined
- ½ pound cooked lobster meat, cut into bite-size pieces
- 1 tablespoon fresh parsley, chopped
Cheddar Biscuit Crust
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons cold butter, grated
- ½ cup sharp cheddar cheese, shredded
- ⅓ cup whole milk (add a splash more if needed)
- 1 tablespoon chopped chives or parsley (optional)
Instructions
- Heat your oven to 400°F (200°C) and lightly grease ramekins or a small baking dish.
- Melt the butter in a saucepan over medium heat. Add the garlic, onion, and celery, cooking until fragrant and softened, about 4–5 minutes.
- Sprinkle in the flour and stir constantly for about a minute to cook out the raw taste.
- Gradually pour in the stock and cream while whisking. Continue stirring until the sauce thickens and becomes smooth, about 5–7 minutes.
- Season with Old Bay, salt, and pepper.
- Add the shrimp and cook briefly until just turning pink. Gently fold in the lobster and parsley, then remove from heat.
- In a mixing bowl, combine flour, baking powder, garlic powder, and salt for the biscuit topping.
- Work in the cold butter until the mixture resembles coarse crumbs. Stir in the cheddar and herbs.
- Pour in the milk and gently mix just until a soft, sticky dough forms.
- Divide the seafood filling evenly between prepared dishes. Spoon biscuit dough over the top, spreading lightly.
- Bake for 20–25 minutes, or until the biscuit topping is puffed, golden, and fully baked.
- Allow the pot pies to cool for 5–10 minutes before serving.
Notes
- Thaw frozen shrimp or lobster completely and pat dry before cooking.
- No lobster on hand? Substitute crab meat or simply use extra shrimp.
- The filling can be prepared a day in advance and stored in the fridge.
- These pot pies freeze beautifully, either baked or unbaked, for easy future meals.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
Nutrition
- Calories: 475
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 26 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 28 g