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A cozy and indulgent seafood pot pie featuring tender shrimp and lobster in a creamy, herb-infused sauce, topped with garlicky, cheesy cheddar bay biscuits baked golden and bubbly. Perfect for weeknights, special occasions, or whenever you want a comforting yet fancy meal.

  • Total Time: 45 minutes
  • Yield: 4 individual servings 1x

Ingredients

Scale
  • 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
  • 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

  1. Preheat oven to 400°F (200°C) and lightly grease ramekins or a small baking dish.
  2. If using frozen seafood, thaw completely and pat shrimp and lobster dry.
  3. Melt butter in a saucepan over medium heat; add minced garlic, diced onion, and chopped celery and cook until soft and fragrant, about 4–5 minutes.
  4. Sprinkle in all-purpose flour and stir constantly about 1 minute to cook out the raw taste.
  5. Slowly whisk in seafood broth and heavy cream, stirring until the sauce thickens and becomes smooth, about 5–7 minutes.
  6. Season the sauce with Old Bay, salt, and black pepper, then taste and adjust seasoning if needed.
  7. Add raw peeled shrimp and cook just until they start turning pink.
  8. Fold in cooked lobster pieces and chopped parsley, then remove the pan from the heat.
  9. In a bowl, combine flour, baking powder, garlic powder, and salt for the biscuit topping.
  10. Grate cold butter into the dry mixture and work it until it resembles coarse crumbs, then stir in shredded cheddar and optional herbs.
  11. Pour in milk and stir just until a soft, slightly sticky dough forms.
  12. Divide the seafood filling among the prepared dishes and dollop or spread the biscuit dough over the top.
  13. Bake for 20–25 minutes until the biscuits are puffed, golden, and cooked through.
  14. Let the pot pies rest 5–10 minutes to allow the filling to set before serving.

Notes

Make sure frozen shrimp or lobster thaw completely and are patted dry before cooking., Running low on lobster? Crab meat or extra shrimp make great substitutes., The filling can be made a day ahead and stored in the fridge for convenience., These seafood pot pies freeze beautifully, baked or unbaked, for quick future meals., Use raw shrimp to avoid rubbery texture., Grate cold butter into biscuit dough for flakiness., Season the sauce before adding seafood for perfect flavor balance., Avoid overbaking to keep biscuits tender and moist., Rest pot pie before serving to allow filling to set.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner

Nutrition

  • Serving Size: 1 pot pie serving
  • Calories: 475
  • Fat: 26 g
  • Carbohydrates: 32 g
  • Protein: 28 g