Seafood lovers often crave a dish that combines comfort with a touch of elegance. This shrimp and lobster cheddar bay biscuit pot pie delivers exactly that. Imagine a creamy, savory seafood filling, loaded with tender shrimp, buttery lobster meat, and a medley of vegetables, all baked beneath a golden topping of cheddar bay biscuits. It is rich, hearty, and layered with flavors that feel both homey and indulgent.
This recipe borrows the essence of the classic chicken pot pie but swaps the usual poultry for seafood and tops it with Red Lobster–style biscuits instead of pie crust. The result is a pot pie that feels like a cross between a seafood chowder and a buttery biscuit bake. Every spoonful brings together creamy sauce, tender bites of shrimp and lobster, vegetables for balance, and a cheesy, garlicky biscuit crown that makes it irresistible.
Ingredients
1 lb large shrimp, peeled and deveined
8 oz cooked lobster meat, chopped
2 tablespoons unsalted butter
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups seafood stock or chicken broth
1/2 cup heavy cream
Salt and pepper to taste
1 teaspoon Old Bay seasoning
1/2 cup shredded cheddar cheese
1 can Red Lobster Cheddar Bay biscuit mix or similar
1/3 cup cold milk (for biscuit mix)
1/4 cup melted butter mixed with garlic herb packet (from biscuit mix)
Instructions
Preheat the oven to 375°F (190°C). Lightly butter a medium casserole dish or oven-safe skillet to prevent sticking.
In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots, and cook until the vegetables are softened, about 5 to 6 minutes. Stir in the garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables, stirring to form a roux. Cook for 1 minute to remove the raw flour taste. Gradually whisk in the seafood stock, stirring constantly to avoid lumps. Let the mixture simmer for about 5 minutes until slightly thickened.
Add the shrimp, lobster, heavy cream, cheddar cheese, Old Bay seasoning, salt, and pepper. Cook just until the shrimp begin to turn pink. They should be only partially cooked at this stage since they will finish cooking in the oven. Remove from heat.
Pour the seafood mixture into the prepared baking dish, spreading it evenly.
Prepare the cheddar bay biscuit mix according to package instructions by stirring in the milk until just combined. Drop spoonfuls of the biscuit dough evenly over the seafood mixture to form a rustic topping. Brush the tops lightly with the melted butter and garlic herb seasoning.
Bake for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling. Let rest for 5 minutes before serving.
Serving suggestions
This dish is hearty enough to stand alone, but it pairs beautifully with a fresh green salad or simple roasted vegetables. A squeeze of lemon over each serving brightens the flavors, and a glass of chilled white wine or sparkling water makes a refreshing accompaniment. For a casual dinner, serve it family-style right out of the baking dish, letting everyone scoop out their portion.
Why this recipe works
The combination of shrimp and lobster creates a luxurious filling that feels special without being difficult to prepare. The roux-based sauce provides body, while the cream and cheddar cheese add richness. Old Bay seasoning ties everything together with a subtle warmth and depth that enhances seafood beautifully.
The biscuit topping is what sets this apart from traditional pot pie. Instead of a pie crust, the cheddar bay biscuits bake up fluffy inside with a golden, cheesy exterior. They soak up just enough of the seafood filling to be flavorful without getting soggy. The garlicky butter brushed on top infuses every bite with a restaurant-style finish.
Make-ahead and storage tips
You can prepare the filling a day in advance and refrigerate it until ready to bake. Simply warm it gently on the stovetop before adding the biscuit topping and baking. Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in a 325°F oven until warmed through. Avoid microwaving if possible, as the biscuits may become rubbery.
Variations
Seafood mix: Swap in scallops, crab, or chunks of firm white fish for a different take on the filling.
Vegetable boost: Add peas, corn, or mushrooms for extra texture and sweetness.
Spicy twist: Mix in a pinch of cayenne pepper or red chili flakes for a subtle kick.
Cheese upgrade: Experiment with gruyere, Monterey jack, or smoked gouda in place of cheddar for new flavor profiles.
Biscuit alternative: Use puff pastry squares instead of biscuit dough for a lighter, flaky topping.
Final thoughts
This shrimp and lobster cheddar bay biscuit pot pie is comfort food with a coastal flair. It is indulgent enough for a special occasion yet simple enough for a weeknight treat. The creamy filling, buttery biscuits, and layers of seafood flavor make it a dish that will impress guests and satisfy cravings alike.
If you are looking for a recipe that blends homestyle coziness with restaurant-quality flavor, this pot pie is the perfect choice. It is warm, hearty, and filled with the kind of richness that makes you slow down and savor each bite. Whether you serve it for a family dinner or a holiday gathering, it is sure to become a favorite.