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Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Shrimp and lobster pot pie gets a creamy, bubbling seafood filling with plump shrimp and lobster chunks, then bakes it under golden cheddar bay biscuits. This Red Lobster copycat-style cheddar bay biscuit pot pie is an easy seafood dinner with buttery, garlic-kissed tops fresh from the oven.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Seafood filling
  • 1 lb large shrimp peeled and deveined
  • 2 lobster tails cooked and chopped (or use 1 cup imitation lobster)
  • 0.5 cup butter
  • 1 onion diced
  • 3 garlic cloves minced
  • 0.5 cup all-purpose flour
  • 2 cup seafood or chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 1 tsp Old Bay seasoning
  • 0.25 salt and black pepper to taste
Cheddar Bay biscuits
  • 2 cup Bisquick baking mix
  • 0.67 cup whole milk
  • 1 cup sharp cheddar shredded
  • 0.25 cup butter melted
  • 0.5 tsp garlic powder
  • 1 Fresh parsley chopped, for topping

Equipment

  • 1 cast iron skillet

Method
 

Preheat and build the creamy filling
  1. Preheat the oven to 400°F so it’s ready for baking when the biscuits are assembled.
  2. Melt the butter in an oven-safe skillet over medium heat, then cook the onion for 4 minutes until softened and translucent.
  3. Add the garlic cloves and cook briefly, then whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
  4. Gradually whisk in the seafood or chicken broth and heavy cream, then simmer until thickened for about 5 minutes, until the sauce coats the back of a spoon.
  5. Stir in the large shrimp, lobster tails, frozen peas, corn kernels, Old Bay seasoning, and salt and black pepper, then cook for 3 minutes until the shrimp just begin to turn pink.
Top with cheddar bay biscuits and bake
  1. Mix the Bisquick baking mix, whole milk, and sharp cheddar until just combined, with no dry pockets left.
  2. Drop spoonfuls of the biscuit mixture over the bubbling seafood filling, covering most of the surface.
  3. Bake for 18–22 minutes at 400°F until the biscuits are golden and set.
  4. Brush the hot biscuits with melted butter and sprinkle with fresh parsley immediately out of the oven for a buttery, aromatic finish.

Notes

For the best texture, cook the shrimp and lobster only until the shrimp just begin to turn pink so they stay tender after baking. Store leftovers covered in the fridge up to 3 days; reheat in the oven at 350°F until hot. Freezing is not recommended because the biscuits can soften when thawed. Dietary swap: use a gluten-free all-purpose flour blend and a gluten-free baking mix to make it gluten-free (check that your seasoning and broth are also gluten-free).