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–+ servings

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

A comforting dish that combines tender shrimp and succulent lobster meat enveloped in a rich garlic-herb cream sauce, topped with golden cheddar bay biscuits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons unsalted butter For sautéing the aromatics.
  • 2 cloves garlic minced, adds depth of flavor to the filling.
  • 1 small onion finely chopped, provides sweetness and aroma.
  • 1 stalk celery diced, contributes crunch and freshness.
  • 2 tablespoons all-purpose flour Essential for thickening the sauce.
  • 1.5 cups seafood stock or chicken stock, forms the base of the creamy sauce.
  • 0.5 cup heavy cream Adds richness to the filling.
  • 1 teaspoon Old Bay seasoning A classic spice blend that enhances the seafood flavors.
  • 0.5 teaspoon salt Balances the overall taste.
  • 0.25 teaspoon black pepper For a subtle kick of heat.
  • 0.5 pound shrimp peeled and deveined, the star protein of this pot pie.
  • 0.5 pound cooked lobster meat chopped, adds luxury and sweetness to each bite.
  • 1 tablespoon chopped fresh parsley A fresh herb garnish for flavor and color.
  • 1 cup all-purpose flour Used for making the biscuit topping.
  • 1 teaspoon baking powder Helps create a light and fluffy biscuit texture.
  • 0.5 teaspoon garlic powder Enhances the flavor of the biscuits.
  • 0.25 teaspoon salt For seasoning the biscuit dough.
  • 2 tablespoons cold butter grated, creates flakiness in biscuits when baked.
  • 0.5 cup shredded sharp cheddar cheese Introduces cheesy goodness to the biscuit topping.
  • 0.33 cup whole milk plus 1 tablespoon if needed, binds the biscuit dough together.
  • 1 tablespoon chopped fresh chives or parsley optional, for added freshness and color in biscuits.

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a saucepan over medium heat, melt 2 tablespoons of unsalted butter until bubbling gently. Add in minced garlic, finely chopped onion, and diced celery; cook until softened, about five minutes.
  3. Stir in 2 tablespoons of all-purpose flour and cook it for one minute to form a roux.
  4. Slowly whisk in 1½ cups of seafood stock followed by ½ cup of heavy cream; stir until smooth and allow it to thicken slightly over five to seven minutes before seasoning with Old Bay seasoning, salt, and pepper.
  5. Once your sauce is thickened, fold in ½ pound of shrimp and cook them until they turn pink—approximately two to three minutes—before stirring in chopped cooked lobster meat along with fresh parsley.
  6. In another bowl, whisk together 1 cup of all-purpose flour, baking powder, garlic powder, and salt; then cut in grated cold butter until crumbly before mixing in shredded cheddar cheese and milk until just combined into a sticky dough.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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