Shrimp & Lobster Biscuit Pot Pie: Comfort Food Reimagined

Tired of the same old dinner routines that leave you unsatisfied and reaching for snacks later? This Shrimp & Lobster Biscuit Pot Pie transforms ordinary seafood into a luxurious comfort food experience that will have your family requesting it weekly. The buttery, flaky biscuit topping paired with tender seafood in a velvety sauce creates the ultimate balance of textures and flavors.

Hi! I’m Michael, the heart behind FoodyDish, and this Shrimp & Lobster Biscuit Pot Pie holds a special place in my kitchen repertoire. It was born during a chilly winter evening when I was craving something cozy yet elegant. The first time I served this to friends, there was a moment of silent appreciation before the chorus of “Oh my goodness” began. That’s when I knew this recipe needed to be shared.

In this guide, I’ll walk you through selecting the freshest seafood, share my secret technique for perfectly flaky biscuits, answer your most pressing pot pie questions, and provide helpful variations to suit your taste preferences. Let’s reimagine comfort food together!

Why This Shrimp & Lobster Pot Pie Recipe Works

• Uses accessible seafood that creates a luxurious meal without the five-star restaurant price tag
• Comes together in under an hour for an impressive weeknight dinner option
• Features a versatile base that works beautifully with whatever seafood is freshest at your market
• Combines homestyle comfort with gourmet flavors for an elevated dining experience
• Creates individual portions that make everyone feel special at the dinner table

Choosing the Right Seafood for Your Biscuit Pot Pie

Best Seafood Options for This Recipe

When making this Shrimp & Lobster Biscuit Pot Pie, your seafood choices matter tremendously. For shrimp, medium to large (16/20 count) work best as they maintain their tenderness during cooking. Cold-water shrimp offer sweeter flavor, while wild-caught generally provides better texture than farmed varieties.

For lobster, fresh lobster tail meat is ideal, but don’t overlook high-quality frozen lobster chunks if fresh isn’t available. The sweet, tender meat creates luxurious pockets of flavor throughout the pie. If you’re feeling ambitious, cooking and picking whole lobsters yields the most flavorful results.

Buying Tips

Look for shrimp that smells fresh and oceanic never fishy or ammonia-like. The shells should feel firm and appear translucent without black spots or yellowing. For lobster, the meat should be firm with a clean smell and vibrant color.

When possible, visit a dedicated seafood market where turnover is high and quality standards are strict. Don’t hesitate to ask when the seafood was delivered freshness is paramount for this recipe.

Substitutions

If shrimp or lobster isn’t available, this pot pie adapts beautifully to other seafood combinations:

• Swap in lump crab meat for a delicate sweetness
• Use chunks of firm white fish like cod or halibut
• Try bay scallops for tender, candy-like bites throughout
• Consider adding clams for a more traditional New England approach

Ingredients & Prep for Shrimp & Lobster Biscuit Pot Pie

Seafood Prep Essentials

Proper seafood preparation ensures your pot pie shines. For shrimp, thoroughly devein and remove shells but leave the tails on a few for presentation if serving in individual crocks. Pat all seafood dry with paper towels before adding to your pot pie filling excess moisture will thin your sauce.

If using frozen seafood, thaw completely in the refrigerator overnight, never at room temperature. Once thawed, drain thoroughly and pat dry to remove excess water.

Sauce and Flavoring Components

• 3 tablespoons butter
• 1 medium onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups seafood stock
• 1/2 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon Old Bay seasoning
• Zest of one lemon

The sauce should achieve the perfect consistency: rich enough to coat the seafood but not so thick it becomes gluey. Allow 30 minutes for vegetable sweating and sauce development for maximum flavor.

Biscuit Topping Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 6 tablespoons cold butter, cubed
• 3/4 cup cold buttermilk
• 1 tablespoon fresh chives, chopped
• 1 egg beaten with 1 tablespoon water (for brushing)

Keep all biscuit ingredients chilled until ready to use cold ingredients create the flakiest results. For best texture, handle the dough minimally and work quickly.

Step-by-Step Cooking Instructions for Shrimp & Lobster Pot Pie

Pre-Cooking Seafood Prep

1. Thaw frozen shrimp and lobster meat completely in the refrigerator if not using fresh.
2. Clean shrimp by deveining and removing shells, leaving tails on a few pieces if desired.
3. Cut lobster meat into 1-inch chunks for even cooking.
4. Pat all seafood thoroughly dry with paper towels and season lightly with salt and pepper.
5. Keep seafood refrigerated until ready to add to the filling mixture.

Cooking Method for Pot Pie Filling

1. Preheat your oven to 425°F (220°C).
2. In a large, deep skillet or Dutch oven, melt butter over medium heat.
3. Add onions, carrots, and celery, cooking until softened (about 5-7 minutes).
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
6. Gradually whisk in seafood stock, then bring to a simmer until slightly thickened.
7. Reduce heat to low and stir in heavy cream, herbs, seasonings, and lemon zest.
8. Gently fold in shrimp and lobster meat, cooking just until shrimp begins to turn pink (about 2 minutes).
9. Remove from heat immediately the seafood will continue cooking in the oven.

Biscuit Topping Preparation

1. In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
2. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
3. Make a well in center and pour in cold buttermilk and chives.
4. Stir just until dough comes together overmixing will result in tough biscuits.
5. Turn onto a floured surface and gently pat to 3/4-inch thickness.
6. Cut into rounds using a biscuit cutter or small glass.

Final Assembly and Baking

1. Transfer filling to a 9×13 baking dish or individual oven-safe crocks.
2. Arrange biscuits on top of the filling, leaving small gaps between them.
3. Brush biscuit tops with egg wash for golden-brown color.
4. Place dish on a baking sheet to catch any overflow.
5. Bake for 20-25 minutes until biscuits are golden and filling is bubbling around edges.
6. Allow to rest for 5-10 minutes before serving to let the filling set.

Pro Tips for Perfect Shrimp & Lobster Pot Pie

Avoiding Common Seafood Mistakes

Keep your seafood succulent by following these professional techniques:

• Never overcook the seafood in the initial filling stage it will continue cooking in the oven
• Maintain temperature control when making the sauce to prevent curdling
• For extra flavor, save shrimp shells to make a quick homemade stock
• Add seafood in stages lobster first, then shrimp to prevent any one component from overcooking

Looking for more recipe inspiration? Check out my collection on Pinterest where I share exclusive variations and cooking techniques!

Tool Recommendations

• Use a heavy-bottomed Dutch oven for even heat distribution when making your filling
• Invest in a quality pastry cutter for perfectly flaky biscuits
• Individual oven-safe crocks create an impressive presentation and help control portions
• A fish spatula works perfectly for serving individual portions without breaking the biscuit topping

Storage & Reheating

• Store leftover pot pie in the refrigerator for up to 2 days
• For best results, reheat in a 350°F oven until filling is bubbling (about 15-20 minutes)
• Cover with foil if the biscuits start browning too much
• Freeze unbaked pot pie without biscuit topping for up to 1 month; thaw overnight in refrigerator and add fresh biscuit topping before baking

Flavor Variations for Shrimp & Lobster Pot Pie

Herb & Spice Adaptations

Transform your pot pie with these flavorful twists:

• Mediterranean: Add sun-dried tomatoes, artichoke hearts, and fresh basil
• Cajun: Incorporate andouille sausage, bell peppers, and a kick of cayenne
• Coconut-Curry: Use coconut milk instead of cream and add yellow curry powder

Dietary Adaptations

• Gluten-Free: Substitute a 1:1 gluten-free flour blend in both filling and biscuits
• Dairy-Free: Use plant-based butter and coconut cream instead of heavy cream
• Lower-Carb: Top with almond flour biscuits or a thin sheet of puff pastry

Regional Inspirations

Serving Suggestions for Shrimp & Lobster Biscuit Pot Pie

This luxurious pot pie truly stands alone as a complete meal, but if you’re looking to create a more elaborate dining experience, consider these perfect pairings:

• Serve with a crisp arugula salad dressed simply with lemon and olive oil
• Offer a side of roasted asparagus with lemon zest and Parmesan
• Include a small bowl of extra biscuits for sopping up every last bit of sauce
• Finish the meal with a light citrus sorbet to cleanse the palate

For beverages, this seafood pot pie pairs beautifully with:

• Crisp Sauvignon Blanc or unoaked Chardonnay
• Sparkling water with a squeeze of lemon and fresh herbs
• Craft ginger beer for a non-alcoholic option with complementary spice notes

FAQs About Shrimp & Lobster Pot Pie

Can I prepare this pot pie in advance?
Yes! Make the filling up to 24 hours ahead and refrigerate. Prepare the biscuit dough separately, keeping it chilled until ready to bake. Assemble and bake just before serving for the freshest result.

How do I know if my seafood is cooked properly?
Shrimp should be just pink and opaque, while lobster should be firm but tender. Overcooking will result in rubbery seafood. Remember, they’ll continue cooking in the oven.

Can I use imitation lobster meat?
While real lobster provides the best flavor, imitation lobster (surimi) can work in a pinch. The texture will be different, but the dish will still be delicious.

What’s the best way to reheat leftovers?
For best results, reheat in a 350°F oven for 15-20 minutes rather than using a microwave, which can make the biscuits soggy.

Can I freeze this pot pie?
Freeze the filling without the biscuit topping for up to one month. Thaw overnight in the refrigerator, then top with fresh biscuits before baking.

Conclusion

This Shrimp & Lobster Biscuit Pot Pie represents everything I love about cooking transforming simple ingredients into something extraordinary that brings people together. The combination of tender seafood, velvety sauce, and buttery biscuits creates a dining experience that feels both comforting and special.

I encourage you to make this recipe your own by experimenting with the seafood combinations and seasonings that speak to your palate. Cooking should be an adventure, and this versatile pot pie gives you plenty of room to explore.

Thousands of home cooks have already fallen in love with this reimagined comfort food classic. Join them by giving this recipe a try tonight and don’t forget to share your creations with me online! Your feedback and photos always brighten my day.

Shrimp & Lobster Biscuit Pot Pie: Comfort Food Reimagined

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• Author: Michael
• Total Time: 45 mins
• Yield: 6 servings 1x

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Description

A luxurious seafood twist on classic pot pie tender shrimp and lobster enveloped in a creamy, buttery sauce with vegetables, all baked under golden, flaky biscuits for the ultimate comfort meal.

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Ingredients

Scale 1x2x3x

1/2 lb shrimp, peeled and deveined

1/2 lb cooked lobster meat, chopped

2 tbsp butter

1 tbsp olive oil

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrots

2 garlic cloves, minced

2 tbsp all-purpose flour

1 1/2 cups seafood stock or chicken broth

1/2 cup heavy cream

1/2 cup frozen peas

1 tsp Old Bay seasoning

Salt and black pepper to taste

1 can refrigerated biscuits (8 count)

1 egg, beaten (for brushing)

Fresh parsley for garnish

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Instructions

1. Preheat oven to 400°F (200°C).

2. In a large skillet, heat butter and olive oil over medium heat.

3. Add onion, celery, and carrots; cook until softened, about 5 minutes.

4. Stir in garlic and cook 1 minute more.

5. Sprinkle flour over vegetables and cook for 1 minute to form a roux.

6. Gradually whisk in seafood stock and heavy cream until smooth and thickened.

7. Add shrimp, lobster, peas, and Old Bay seasoning; simmer 3–4 minutes until shrimp are just pink.

8. Season with salt and pepper to taste.

9. Transfer mixture to a baking dish and top evenly with biscuits.

10. Brush biscuits with beaten egg.

11. Bake for 20–25 minutes, or until biscuits are golden brown and filling is bubbling.

12. Let rest 5 minutes, garnish with parsley, and serve warm.

Notes

Use fresh lobster tails or pre-cooked lobster meat for ease.

Substitute crab or scallops for variation.

For extra richness, sprinkle a little shredded Gruyère or Parmesan before baking.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dinner
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 610
• Sugar: 5g
• Sodium: 880mg
• Fat: 36g
• Saturated Fat: 17g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 165mg

Keywords: shrimp pot pie, lobster biscuit pot pie, seafood comfort food, creamy seafood casserole