Name: Shrimp & Lobster Biscuit Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Seafood
Ingredients: 4 tablespoons unsalted butter (or olive oil); 2 cloves of garlic (or garlic powder, if needed); 1 medium onion (substitute for shallots, if preferred); 1 cup celery (omit if unavailable); 1/4 cup all-purpose flour (opt for gluten-free flour if necessary); 2 cups seafood stock (or chicken stock, vegetable stock for vegetarian option); 1 cup heavy cream (replace with half-and-half for a lighter version); 2 tablespoons Old Bay seasoning (or alternative seafood seasoning); 1 pound uncooked shrimp; 1 cup cooked lobster meat (use crab if desired); 2 cups all-purpose flour (whole wheat flour for a healthier choice); 1 tablespoon baking powder; 1 teaspoon garlic powder (fresh garlic for deeper flavor); Salt and black pepper to taste; 4 tablespoons cold butter, grated (consider margarine for a dairy-free version); 1 cup shredded sharp cheddar cheese (or dairy-free cheese alternative); 3/4 cup whole milk (non-dairy milk for lactose-free option); Fresh parsley or chives for garnish

Description

A comforting shrimp and lobster pot pie topped with flaky biscuits, perfect for cozy evenings.

Ingredients

Scale

4 tablespoons unsalted butter (or olive oil)
2 cloves of garlic (or garlic powder, if needed)
1 medium onion (substitute for shallots, if preferred)
1 cup celery (omit if unavailable)
1/4 cup all-purpose flour (opt for gluten-free flour if necessary)
2 cups seafood stock (or chicken stock, vegetable stock for vegetarian option)
1 cup heavy cream (replace with half-and-half for a lighter version)
2 tablespoons Old Bay seasoning (or alternative seafood seasoning)
1 pound uncooked shrimp
1 cup cooked lobster meat (use crab if desired)
2 cups all-purpose flour (whole wheat flour for a healthier choice)
1 tablespoon baking powder
1 teaspoon garlic powder (fresh garlic for deeper flavor)
Salt and black pepper to taste
4 tablespoons cold butter, grated (consider margarine for a dairy-free version)
1 cup shredded sharp cheddar cheese (or dairy-free cheese alternative)
3/4 cup whole milk (non-dairy milk for lactose-free option)
Fresh parsley or chives for garnish

Instructions

Begin by melting the butter or olive oil in a saucepan over medium heat. Sauté the garlic and onion for about 3 minutes, until softened.
Stir in the celery, cooking for an additional 2 minutes to release its flavor.
Sprinkle in the flour, stirring constantly for a minute to create a roux.
Gradually whisk in the seafood stock or chicken stock, followed by the heavy cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
Add the Old Bay seasoning, followed by the shrimp and lobster meat. Season with salt and pepper according to your taste. Remove from heat.
Pour the seafood filling into a greased baking dish, spreading it out evenly.
In a separate bowl, combine the biscuit ingredients—flour, baking powder, and grated cold butter. Mix until the mixture resembles coarse crumbs.
Fold in the shredded cheese and add the whole milk until a soft dough forms. Avoid overmixing.
Drop spoonfuls of dough over the filling in the baking dish, covering it irregularly to create a rustic look.
Bake in the preheated oven for 25–30 minutes, or until the biscuits are golden brown and the filling bubbles.
After baking, let the pot pie rest for a few minutes before serving.

Notes

For the best results, handle the biscuit dough gently and keep all ingredients well-chilled.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Seafood

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 700mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 25g
Cholesterol: 100mg

Keywords: shrimp, lobster, pot pie, comfort food, seafood