Irresistible Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe
Irresistible Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe: A Seafood Lover’s Dream
Have you ever wondered how to combine the comforting warmth of a classic pot pie with the irresistible flavors of seafood and cheddar bay biscuits? Many home cooks shy away from making seafood pot pies because they think it’s complicated or fear overcooking delicate shrimp and lobster. But with the right approach, this shrimp & lobster cheddar bay biscuit pot pie recipe can be straightforward, impressive, and downright delicious. Today, let’s dive into this soul-satisfying dish that’s both cozy and elegant—perfect for seafood lovers craving a comforting twist.
Ingredients List
To create this delightful seafood pot pie, gather the following fresh and pantry staples. Remember, substitutions can help cater to dietary preferences or what you have on hand.
– For the Filling:
– 1 cup cooked shrimp, peeled and deveined (substitute with canned shrimp or firm white fish)
– 1 cup cooked lobster meat, chopped (substitute with crab meat or omit for a lighter version)
– 2 tablespoons unsalted butter (use olive oil for dairy-free)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup diced celery
– 1 cup diced carrots
– 1/4 cup all-purpose flour (swap with gluten-free flour blend)
– 1 1/2 cups seafood stock or low-sodium chicken broth
– 1/2 cup heavy cream or coconut cream (for dairy-free)
– Salt and freshly ground black pepper, to taste
– 1 teaspoon Old Bay seasoning (essential for that classic cheddar bay flavor)
– 1 tablespoon fresh parsley, chopped
– For the Cheddar Bay Biscuits:
– 2 cups all-purpose flour (or gluten-free alternative)
– 1 tablespoon baking powder
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1 stick (8 tablespoons) cold unsalted butter, cubed (use plant-based butter for dairy-free)
– 1 cup shredded sharp cheddar cheese
– 3/4 cup buttermilk (or 3/4 cup milk + 1 tablespoon lemon juice as a substitute)
– 2 tablespoons fresh chives, chopped (optional)
Timing
Mastering this dish requires some patience but it’s worth every minute:
– Prep Time: 20 minutes – Chopping veggies and prepping seafood with care sets the stage for success.
– Cook Time: 35 minutes – Watch the filling thicken beautifully and the cheddar bay biscuits rise to golden perfection.
– Total Time: Approximately 55 minutes – Enough to unwind, prep, and anticipate a rewarding meal.
The aromas of garlic, seafood, and melted cheddar wafting through your kitchen will make this cook time fly by.
Step-by-Step Instructions
Step 1: Prepare the Seafood Filling
Start by warming a skillet over medium heat. Add butter, then sauté onion, garlic, celery, and carrots until tender and fragrant. Stir in the flour to create a roux—this thickens the filling. Slowly whisk in seafood stock and cream, allowing the mixture to simmer and thicken into a creamy sauce. Season with salt, pepper, and Old Bay. Gently fold in the shrimp and lobster, then remove from heat. Chef’s tip: Don’t overcook the seafood at this stage to keep it tender.
Step 2: Make the Cheddar Bay Biscuit Dough
In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the shredded cheddar and chopped chives. Pour in the buttermilk gradually, stirring until just combined. A slightly sticky dough signals just the right consistency. Tip: Overmixing leads to dense biscuits, so be gentle!
Step 3: Assemble the Pot Pie
Pour the seafood filling into a deep baking dish (about 9-inch round or similar). Drop spoonfuls of the biscuit dough evenly over the top of the filling, covering as much surface as possible but leaving tiny gaps for steam to escape. This ensures the biscuits bake crisp on the outside and moist inside.
Step 4: Bake to Golden Perfection
Place the pot pie in a preheated oven at 400°F (200°C) for 25-30 minutes or until biscuits are puffed, browned, and cooked through. You’ll know it’s ready when the biscuits have a gorgeous golden crust and the filling is bubbly at the edges. Let it rest 5 minutes before serving to firm up.
Nutritional Information
This dish offers a satisfying balance of protein, healthy fats, and flavor. Here’s a rough breakdown per serving (based on 6 servings):
– Calories: ~380 kcal
– Protein: 28g (mainly from shrimp and lobster)
– Fat: 18g (from butter, cheese, and cream)
– Carbohydrates: 24g (mainly from biscuits and veggies)
– Fiber: 2g
– Sodium: Moderate, depending on stock and seasoning amounts
The seafood adds lean protein and omega-3 fatty acids, while cheddar provides calcium. Keep portions moderate for a balanced meal.
Healthier Alternatives
To make this dish lighter without compromising taste:
– Swap heavy cream for Greek yogurt or a plant-based cream to reduce saturated fats.
– Use whole wheat pastry flour or oat flour for more fiber in the biscuits.
– Lighten the butter content by replacing half with olive oil.
– Load up more veggies (like peas, corn, or mushrooms) in the filling to boost nutrients and volume.
– Choose low-sodium broth to control salt levels.
These tweaks keep the essence intact but enhance nutrition.
Serving Suggestions
Serve this pot pie hot alongside crisp, refreshing sides:
– A simple arugula salad with lemon vinaigrette cuts through the richness.
– Roasted asparagus or green beans add a crunchy, seasonal contrast.
– For a festive touch, add a dollop of garlic herb butter on top of the biscuits.
Wine pairing? A chilled Sauvignon Blanc or dry Riesling complements the seafood beautifully.
Common Mistakes to Avoid
– Overcooking seafood: It becomes rubbery. Always add it late in the process and avoid high heat.
– Thickening the filling too much or too little: The filling should be creamy but not runny. Adjust flour and liquid gradually.
– Overworking biscuit dough: Mix only until combined; this keeps biscuits flaky.
– Skipping the Old Bay seasoning: This is key to the classic seafood flavor.
– Using room temperature butter for biscuits: Cold butter creates flaky layers.
Heed these tips for professional-level results every time.
Storing Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, cover the pot pie with foil and warm at 350°F for 15-20 minutes to avoid drying out the biscuits. For longer storage, freeze individual portions wrapped tightly in foil and plastic; thaw overnight in the fridge before reheating.
Conclusion
This seafood cheddar bay biscuit pot pie brings comforting texture, rich flavors, and a splash of culinary adventure to your table. Whether you’re cooking for friends, family, or a cozy night in, embracing these seafood flavors with homemade biscuits is a total winner. Ready to try this recipe? Share your experience or ask questions below!
If you loved this recipe, check out our Creamy Seafood Chowder or Classic Garlic Cheddar Biscuits for more kitchen inspiration.
FAQs
Q1: Can I use frozen shrimp and lobster for this recipe?
Yes, just thaw them completely and pat dry to avoid excess moisture in the filling.
Q2: How can I make this recipe dairy-free?
Use plant-based butter, coconut cream instead of heavy cream, and dairy-free cheese alternatives.
Q3: What is the best biscuit topping for pot pies?
Cheddar bay biscuits are perfect here because the garlic and cheese flavor complements the seafood perfectly.
Q4: Can I prep the filling and biscuit dough in advance?
Absolutely. Make the filling and dough a day ahead and refrigerate separately. Assemble and bake right before serving.
Q5: How do I know when the pot pie is done?
When the biscuit topping is golden brown and the filling bubbles on the edges, it’s ready to enjoy.
Enjoy cooking this decadent seafood pot pie filled with unforgettable flavors and perfect textures! Don’t forget to subscribe to our newsletter for more crave-worthy recipes like this.
