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Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Shrimp and lobster pot pie with a creamy seafood filling and biscuit-topped bake. Juicy shrimp and lobster chunks simmer in a thickened sauce, then golden cheddar bay biscuits bake until bubbly and crisp.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

seafood filling
  • 1 lb large shrimp peeled and deveined
  • 2 lobster tails cooked and chopped (or use imitation lobster)
  • 0.5 cup butter
  • 1 onion diced
  • 3 clove garlic 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 tsp salt to taste
  • 0.25 tsp 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
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Preheat and start the filling
  1. Preheat oven to 400°F and position a rack in the middle. This ensures the pot pie bakes evenly and biscuits rise fast.
  2. Melt 1/2 cup butter in an oven-safe skillet over medium heat, then add the diced onion and cook for 4 minutes. Stir until the onion softens and looks slightly translucent.
  3. Add the minced garlic and cook for 30 seconds, then whisk in the flour and cook for 1 minute. The mixture should look smooth and lightly thickened, with no raw flour taste.
  4. Gradually whisk in the broth and heavy cream, then simmer until thickened for about 5 minutes. Look for a glossy, spoon-coating consistency.
Cook seafood and assemble
  1. Stir in the shrimp, lobster, peas, corn, Old Bay, salt, and black pepper, then cook for 3 minutes. Cook until shrimp just begin to turn pink and the filling is hot and bubbling.
  2. In a bowl, mix Bisquick, milk, and shredded sharp cheddar until just combined. Stop mixing as soon as no dry pockets remain.
  3. Drop spoonfuls of biscuit mixture over the hot seafood filling. Fill the surface evenly so the topping bakes into a golden layer.
Bake and finish
  1. Bake at 400°F for 18–22 minutes until the biscuits are golden. Watch for bubbling filling around the edges.
  2. Brush the biscuits with the melted garlic butter and sprinkle with fresh parsley immediately out of the oven. Serve while steam rises and the topping is set.

Notes

For best texture, don’t overcook the shrimp—simmering for 3 minutes is enough for pink edges before baking. Store leftovers in the refrigerator up to 3 days; reheat in an oven-safe dish at 350°F until hot (or microwave for quicker results). Freezing is not recommended because the biscuit topping can soften and the cream sauce may separate. Dairy swap: use half-and-half instead of heavy cream for a lighter, less rich filling.