Indulge in pure comfort with this luxurious Shrimp & Lobster Biscuit Pot Pie. Imagine succulent shrimp and tender lobster, swimming in a rich, creamy sauce packed with flavorful vegetables. This decadent filling gets topped with flaky, cheesy biscuits, baked until golden brown and bubbly. It’s the ultimate comfort food, perfect for making any meal feel special. Get ready to create an impressive yet incredibly easy dish with our step-by-step guide.
Why You’ll Love This Shrimp & Lobster Biscuit Pot Pie
You’ll quickly fall in love with this incredible Shrimp & Lobster Biscuit Pot Pie for many delicious reasons.
- Luxurious Seafood Combination: Enjoy a premium blend of shrimp, lobster, and crabmeat in every bite.
- Savory, Buttery, Cheesy Biscuit Topping: The fluffy cheddar bay biscuits add an irresistible texture and flavor.
- Hearty and Comforting Meal: This pot pie truly warms you from the inside out, perfect for any season.
- Impressive Yet Simple to Make: Despite its gourmet feel, this recipe uses easy methods for busy home cooks.
- Perfect for Special Occasions or Cozy Nights: It’s versatile enough for a festive dinner or a comforting family meal.
Ingredients
Gather these fresh ingredients to create your delightful Shrimp & Lobster Biscuit Pot Pie.
For the Seafood & Vegetable Filling:
- 1 lb shrimp, peeled and deveined
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat, cooked
- 1 cup onions, chopped
- 1/2 cup bell pepper, chopped
- 1/4 cup celery, chopped
- 1 tsp salt (plus more to taste)
- 1 tsp pepper (plus more to taste)
- Olive oil, for cooking
For the Creamy Gravy:
- 2 cups chicken broth
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 5 tbsp all-purpose flour
- 1 tbsp minced garlic (or paste)
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
For the Biscuit Topping:
- 1 box Red Lobster Cheddar Bay Biscuit mix (11.36oz)
- 3/4 cup milk (for biscuit mix)
- 1/2 cup mild cheddar cheese, shredded
For the Herb Butter Sauce:
- 1/4 cup unsalted butter, melted
- 1 pouch garlic Herb seasoning (from biscuit mix)
Notes & Substitutions
You have flexibility with many of these ingredients. For shrimp and lobster, both fresh and frozen (thawed completely) options work wonderfully. You can also substitute the lobster or langostino with scallops, mussels, or firm white fish like cod. For vegetables, feel free to use a frozen medley if time is tight, or add other favorites like peas or corn. The roux is crucial for a smooth, thick gravy, so cook it well. For the biscuits, whole milk offers the richest flavor, but any milk will do. While the biscuit mix is super easy, you can definitely make a homemade cheddar biscuit dough from scratch if you prefer!
Equipment
You won’t need many specialized tools for this recipe. Just a few kitchen essentials will do the trick!
- Large skillet or Dutch oven: For cooking the filling.
- Baking dish or individual ramekins: To bake your pot pie in.
- Mixing bowls: For preparing the biscuit topping and herb butter.
- Whisk: Essential for creating a lump-free gravy.
- Measuring cups and spoons: For accurate ingredient portions.
Instructions
Follow these simple steps to create a show-stopping Shrimp & Lobster Biscuit Pot Pie that tastes incredibly delicious.
Prepare Seafood & Vegetables:
- To a pan over medium heat, add olive oil. Sear the shrimp and langostino (or lobster) with salt and pepper for 2-3 minutes. Cook until just opaque, then remove the seafood from the pan and set it aside. This prevents overcooking.
- Using the same pan, sauté the chopped onions, bell peppers, and celery. Cook these until the onions become translucent, which typically takes about 4-5 minutes.
Make the Creamy Gravy:
- Reduce the heat to medium-low. Add the butter to the pan with the sautéed vegetables and stir until it melts completely.
- Sprinkle in the all-purpose flour and continue to stir. Cook this mixture, known as a roux, for 1-2 minutes until all the flour is absorbed and lightly toasted. This helps thicken your gravy.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Allow the mixture to come to a slight simmer.
- Pour in the heavy cream and stir until well combined and smooth.
- Season the gravy with minced garlic, dried thyme, dried tarragon, salt, pepper, and smoked paprika. Let the gravy gently cook for another 2-3 minutes to allow the flavors to meld.
- Gently fold in the seared shrimp, langostino (or lobster), and jumbo lump crabmeat. Stir just enough to combine everything without breaking up the delicate crab.
- Remove the delicious filling from the heat and set it aside.
Prepare the Biscuit Topping:
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the dry Red Lobster Cheddar Bay Biscuit mix, shredded mild cheddar cheese, and milk.
- Using a fork, mix these ingredients together until the dough just starts to form a shaggy consistency. Be careful not to overmix, as this can lead to tough biscuits.
Assemble and Bake:
- Transfer the prepared seafood and vegetable filling into your chosen baking dish or individual ramekins. Ensure an even distribution.
- Top the filling with dollops of the biscuit dough. You can drop them by spoonfuls, leaving a little space between each for expansion.
- Place the baking dish or ramekins on a baking tray to catch any potential spills.
- Bake in the preheated oven for about 14-16 minutes, or until the biscuit topping is cooked through, golden brown, and the filling is bubbling around the edges.
Finish with Herb Butter:
- While the pot pie bakes, mix together the melted butter and the garlic herb seasoning pouch (from the biscuit mix) in a small bowl.
- As soon as the Shrimp & Lobster Biscuit Pot Pie comes out of the oven, immediately brush the warm herb garlic butter generously over the hot biscuits.
- Serve your incredible pot pie right away and enjoy!
Pro Tips & Troubleshooting
- Prevent Overcooked Seafood: Sear shrimp and lobster just until opaque, then remove them. They will finish cooking in the oven, ensuring tender, juicy results.
- Achieve a Lump-Free, Rich Gravy: Whisk continuously when adding flour for the roux and gradually whisk in the chicken broth. This creates a smooth, velvety sauce. According to culinary science, the proper ratio of flour and fat in a roux is essential for achieving the desired thickness and consistency in gravies and sauces.
- Ensure Tender, Flaky Biscuit Topping: Avoid overmixing the biscuit dough. Mix just until combined for light, airy biscuits.
- Flavor Adjustments and Enhancements: Taste the gravy before adding the seafood. Adjust salt and pepper as needed. A pinch of cayenne can add a subtle kick.
- Tips for Perfect Golden Biscuits: Make sure your oven is fully preheated. If biscuits brown too quickly, you can loosely tent them with foil for the last few minutes.
Serving Suggestions, Storage & Variations
This Shrimp & Lobster Biscuit Pot Pie makes a fantastic meal on its own, but you can also enhance the dining experience.
Serving Suggestions
- Pair with a simple, fresh green salad tossed with a light vinaigrette to balance the richness.
- Serve with crusty bread for soaking up any extra creamy gravy from the bottom of the dish.
- Enjoy this hearty pot pie as a standalone, comforting meal on a chilly evening.
Storage Instructions
- Allow your pot pie to cool completely before storing it.
- Refrigerate any leftovers in an airtight container for up to 3 days.
- For best texture, reheat individual portions in the oven at 350°F (175°C) until warmed through. Microwaving is an option but may make biscuits less crisp.
- You can freeze the seafood filling separately for up to 2-3 months. Thaw, then assemble with fresh biscuits and bake.
Recipe Variations
- Different Seafood: Feel free to add scallops, bay mussels, or chunks of cod for a different seafood blend.
- Vegetable Additions: Incorporate frozen peas, corn kernels, or sliced mushrooms into the filling for extra flavor and nutrients.
- Cheesy Biscuits: Experiment with other cheeses like sharp cheddar, Gruyere, or even a Monterey Jack blend in your biscuit topping.
- Spice Profile: Adjust the herbs to your liking, or add a pinch of red pepper flakes or a dash of hot sauce for a spicier kick.
- Make it from Scratch: For a completely homemade touch, prepare your favorite buttermilk biscuit recipe instead of using a mix.
Nutrition Information
Please note that the following nutrition information is an estimation based on the provided ingredients and typical serving sizes. Actual values may vary depending on specific brands, preparation methods, and portion control. This Shrimp & Lobster Biscuit Pot Pie offers a delicious way to enjoy lean protein and some vegetables.
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | 650-750 |
| Total Fat | 40-50g |
| Saturated Fat | 20-25g |
| Cholesterol | 200-250mg |
| Sodium | 1500-1800mg |
| Total Carbs | 40-50g |
| Dietary Fiber | 2-4g |
| Total Sugars | 5-8g |
| Protein | 35-45g |
Frequently Asked Questions (FAQ)
- Can I use frozen seafood? Absolutely! Just ensure all frozen seafood, especially shrimp and lobster, is fully thawed and patted dry before searing.
- Can I make the filling ahead of time? Yes, you can prepare the seafood filling up to 1-2 days in advance. Store it in an airtight container in the refrigerator, then gently reheat before assembling and baking.
- How long does this pot pie last in the fridge? Leftovers of the Shrimp & Lobster Biscuit Pot Pie will stay fresh in the refrigerator for up to 3 days when stored properly.
- Can I freeze Shrimp & Lobster Biscuit Pot Pie? It’s best to freeze only the filling, as biscuits can become soggy when thawed. Thaw the filling, then top with fresh biscuit dough and bake.
- What if my biscuits are not browning? Ensure your oven is hot enough and that the biscuits are getting direct heat. You can move the dish to a higher rack for the last few minutes.
Conclusion
This Shrimp & Lobster Biscuit Pot Pie delivers unparalleled comfort and flavor, transforming a classic dish into a gourmet experience. With its rich, creamy seafood filling and fluffy, cheesy biscuit topping, it’s a meal that truly satisfies. Whether you’re cooking for a special occasion or simply craving something extraordinary, this recipe is designed for success. We encourage you to try this delightful pot pie and make it a new family favorite. Share your creations and enjoy every single delicious bite!
Shrimp & Lobster Biscuit Pot Pie
Ingredients
Equipment
Method
- Sear shrimp and langostino with salt and pepper in olive oil in a pan over medium heat for 2-3 minutes, then remove and set aside.
- In the same pan, sauté chopped onions, bell peppers, and celery for 4-5 minutes until the onions are translucent.
- Reduce heat to medium-low, add butter, and once melted, sprinkle in flour and stir until fully absorbed.
- Deglaze the pan with chicken broth and bring to a slight simmer, then pour in heavy cream and stir until combined.
- Season the gravy with garlic, thyme, tarragon, salt, pepper, and smoked paprika; cook for 2-3 minutes, then gently fold in the seared seafood and crabmeat.
- Remove the seafood filling from heat and set aside.
- In a small bowl, combine melted butter and garlic herb seasoning to create the herb butter sauce, then set aside.
- In a separate bowl, mix the dry biscuit mix, cheddar cheese, and milk with a fork until a shaggy dough forms, being careful not to overmix.
- Preheat your oven to 425°F.
- Transfer the seafood filling to your chosen baking dish, such as 6 ramekins, and top each with the cheddar bay biscuit dough.
- Place the baking dish(es) on a baking tray and bake for 14-16 minutes, until the biscuit topping is golden brown and cooked through.
- As soon as they come out of the oven, brush the hot biscuits with the prepared herb garlic butter and serve immediately.
