Let Me Tell You About This Shrimp & Lobster Cheddar Pot Pie

If there's one dish that makes my entire family come running (even my brother, who insists he's "not a seafood person, but..."), it's this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie. The first time I made it, I was a little nervous because the only lobster I'd cooked before came in the form of those questionable lobster rolls at the state fair—and not to brag, but this turned out miles better than that! Also, my cat tried to steal a shrimp while my back was turned, so clearly it's tempting for everyone.

Imagine a warm, creamy seafood filling, tons of cheddar and garlicky biscuits on top—not much can beat it on a rainy day. Or, actually, on any day. I once made it on a sunny July afternoon because I couldn't get it out of my head. (Hey, when you're craving shrimp and biscuits, the weather doesn't really matter.)

Why I Keep Coming Back to This Recipe

I make this pot pie when I want to impress people but I'm also feeling lazy (that biscuit mix saves my tail—don't judge). My family goes nuts for it because it's got all the cozy vibes of those classic chicken pot pies, but with all the smoky, buttery flavors of actual seafood fond memories. Plus, it's one of those recipes that looks way fancier than it really is. I used to struggle with getting the biscuit topping not to go soggy. Turns out, waiting until the filling is piping hot before plopping those biscuits on (and resisting the urge to check every five minutes—I've learned the hard way) is the secret sauce.

Also, it's versatile. You can swap stuff out based on what's lurking in your fridge—a real weeknight MVP.

What You'll Need (and a Few Friendly Swaps)

8 oz chopped lobster meat (I'll be honest; sometimes I use frozen lobster and it's still delicious. My aunt swears by Maine lobster, but I say whatever fits your budget.)
8 oz raw shrimp, peeled and deveined (jumbo or whatever size you have—I chop them up regardless)
1 cup frozen sweet peas (or fresh if you're an overachiever, and I use carrots sometimes when I'm out)
1 small onion, diced (I've even used half a shallot plus a little celery)
2 cloves garlic, minced—or that pre-minced jar stuff if I'm feeling lazy, which is often
3 tablespoon unsalted butter (or salted, just skip the added salt)
3 tablespoon flour (all-purpose, but you could probably get away with gluten-free blend—just go slow on the roux step)
1 cup seafood stock (or chicken stock, or honestly I once did half white wine, half water in a pinch)
1 cup whole milk (I've even used half-and-half for extra creaminess, but 2% works ok too)
1 teaspoon Old Bay seasoning
Pinch salt & freshly ground black pepper (to taste, clearly)
1 box Cheddar Bay Biscuit mix (the Red Lobster one is my go-to, though store brand is also pretty good)
½ cup shredded sharp cheddar (add more if you're a cheese fiend like me)
2 tablespoon fresh parsley, chopped (or use dried, it's fine—herbs are not a hill I die on)
2 tablespoon melted butter (for brushing on top—totally optional but c’mon, butter)

How I Actually Make This (Imperfectly Perfect)

Preheat your oven to 400°F (well, I do 395°F because my oven runs hot; you know your oven best).
In a big ol’ skillet (about 10 inch if you have it), melt the butter over medium heat. Add onion and cook until soft—about 5 mins; don't rush it. Throw in the garlic for another minute. It’ll smell amazing.
Drop in the flour and cook for a minute or two, stirring a lot. It'll look a bit weird and pasty but this is normal (I promise, just keep going).
Slowly pour in the seafood stock while stirring. No need for fancy whisking—just don't let it lump up.
Add the milk and Old Bay; stir until thickened. Should take about 4-5 mins. If it looks super thick, add a splash more milk—this is where I sneak a taste and add pepper or whatever else feels right.
Toss in shrimp and lobster. Simmer for 3-4 mins, until just turning pink. They’ll finish cooking in the oven, so don't worry if they’re a smidge under.
Stir in peas (or carrots or both). Remove from heat. Now pour mixture into a medium casserole dish (or just leave in the skillet if it's oven proof—less dishes, am I right?).
Mix up the Cheddar Bay biscuit dough according to box (but add the shredded cheddar and parsley to the dough). I sometimes throw in an extra hunk of cheese on top, for luck.
Drop rough scoops of biscuit dough over the filling—you can use a big spoon or your hands, I won't tell.
Bake about 20-23 mins, until deeply golden and ridiculously fragrant. If the biscuits aren’t browning, crank the heat just a tad at the end (careful not to burn it—I’ve made this mistake, too).
Brush melted butter (that little packet from the box or your own) over biscuits while still hot. Let it cool for at least 10 min before digging in. (Or don’t wait, but you might burn your tongue, just sayin’!)

Notes Form the Trenches

This is absolutely better with a bit of sherry added to the sauce. Like a tablespoon. Try it.
I've tried overcooking the seafood (accidentally), and yes, it's not great. Go easy.
Biscuit dough sticks to your hands, so wet your fingers if dropping by hand.
If the top browns before the middle is done, tent some foil on top—learned this after the third time.

Things I've Swapped or Wrecked

Once I swapped in imitation crab. Honestly? Not bad, but it’s not the same—wouldn’t do it for company.
One time I tried adding chopped spinach. Tasted fine but the color, uh, let's just say it wasn’t Instagram material.
You can load up extra veggies or skip the lobster if cost is a thing. Just double the shrimp.

Equipment You (Sort of) Need

Large skillet or Dutch oven: If you only have a saucepan, just split the filling into two dishes when baking.
Casserole dish—8"x8" works or round pie dish; honestly, I've used a bread pan before and no one complained.
Mixing bowl (for biscuit): You can use a big mug. Don’t tell anyone.

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

How I Store Leftovers (If Any Exist)

Cover and store in the fridge up to 2 days. It reheats best in a warm oven so the biscuits crisp up a bit (I just stick the dish back in at 350°F for 15-18 mins). That said, in my house, there are never leftovers past breakfast the next morning. Cold biscuit, hot filling? Odd but kind of addictive.

What I Serve With It

I love a simple green salad or roasted asparagus. My partner likes to sprinkle a little extra Old Bay on top—actually more like a small mountain, but you do you. Sometimes we do it up with corn on the cob. Oh, and a cold lager doesn't hurt either (unless you’re 12, in which case, stick with lemonade).

Pro Tips I Learned The Hard Way

Letting the filling cool a little before adding biscuits helps them cook all the way through. I used to rush this and, well, doughy centers are not it.
Taste the sauce before adding seafood—it’s way easier to adjust seasoning before it’s all mixed together.
Don’t try to double the batch in one pan. I once ended up with burnt edges and a soupy middle. Lesson learned.

Questions I’ve Actually Gotten About This Dish

"Can I make this ahead?"—Sort of! Make the filling, cool completely, top with biscuits and bake just before dinner. But, to be honest, the biscuits kinda lose their best texture if they sit too long on raw filling.
"Gluten-free possible?"—Absolutely, just use a good GF biscuit mix (Bob’s Red Mill works well, check their advice here) and substitute rice flour in the sauce.
"Do I need to use seafood stock?"—Nope, chicken broth totally works, even veggie broth if you’re desperate.
"Can I do this with just lobster or just shrimp?"—Yes, but I think the combo makes it taste best. Or, sub in scallops if you’re feeling spendy.

And hey—if you’re clueless about making biscuits from a box, the fine folks at Red Lobster have a tutorial. Or, skip it and make your own, which I’ve done exactly once. It was more work but very satisfying.

If you try this out and discover a new twist (or just want to commiserate about seafood prices), let me know. I always love new food stories.

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie