This Shrimp and Lobster Biscuit Pot Pie is one of those dishes I bring out when I want a hug on a plate. I discovered this combination on a blustery February evening when I had leftover cooked lobster from a holiday celebration and a hankering for something warm but uncomplicated. Instead of a traditional crust, I crowned the creamy seafood filling with store-bought biscuits for a fast, flaky finish that everyone loved. The first time I served it, my partner declared it “restaurant-level comfort” and the neighbors asked for the recipe the next day.

What makes this plate special is the balance between indulgent and approachable. The sauce is buttery and silky from a quick roux and heavy cream, brightened by a whisper of Old Bay seasoning and fragrant garlic. The shrimp contribute a sweet snap when cooked until just opaque, while the lobster lends a luxurious, briny depth that elevates the whole dish. It’s fast enough for a weeknight but impressive enough for guests, and the texture contrast between the creamy filling and the golden, tender biscuits is what keeps everyone coming back for seconds.

Ingredients

• Butter (1 tablespoon): Use unsalted butter so you can control seasoning. I prefer Plugrá or Kerrygold when I want a richer flavor. The butter is the foundation for the roux and lends a silky mouthfeel to the sauce.
• Small onion (1), finely chopped: Yellow or sweet onions both work. Finely chopping ensures they melt into the sauce and contribute a subtle sweetness without large raw bites.
• Garlic (2 cloves), minced: Fresh garlic adds aromatic depth; mince or grate it so it disperses evenly through the filling.
• All-purpose flour (2 tablespoons): This forms the roux that thickens the sauce. Measure with a spoon-and-level for consistency.
• Seafood stock or chicken broth (1 cup): Seafood stock boosts maritime flavor; if you use chicken broth, look for low-sodium to better control saltiness.
• Heavy cream (1/2 cup): Adds richness and a luxurious texture. Half-and-half can be substituted, but the sauce will be lighter.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season conservatively at first and adjust to taste after combining seafood; lobster and stock contribute salt.
• Old Bay seasoning (1/2 teaspoon): A classic pairing for shellfish that adds warm spice and celery-like aromatics. Use your favorite brand.
• Frozen mixed vegetables (1 cup): A medley of peas, carrots, and corn adds color and texture. No need to thaw first; they’ll heat through in the sauce.
• Raw shrimp (1/2 pound), peeled and deveined: Choose medium-size shrimp (31–40 count per pound preferred). Pat dry before adding to the pan so they sear slightly rather than steam.
• Cooked lobster meat (1/2 pound), chopped: Use knuckle and claw meat if possible for tenderness. Precooked lobster heats gently in the sauce and keeps its texture.
• Refrigerated biscuit dough (1 can, 8-count): Pillsbury Grands or store brand both work; the biscuits form the golden topping and save time over making dough from scratch.
• Fresh parsley (1 tablespoon), chopped, optional: Bright herb garnish that cuts through richness and adds color.

Instructions

Preheat and prepare: Preheat your oven to 375°F and grease four 10-ounce ramekins or one 9-inch baking dish with butter or nonstick spray. Ensuring ramekins are evenly greased helps you unmold servings and prevents sticking along the edges. Sauté aromatics: Melt 1 tablespoon butter in a medium skillet over medium heat. Add the finely chopped onion and cook for about 3–4 minutes, stirring occasionally, until translucent and soft but not browned. This gentle sweating builds sweetness without creating bitter notes. Add garlic and build the roux: Stir in the minced garlic and cook for 30–60 seconds until fragrant. Sprinkle 2 tablespoons flour over the aromatics and stir constantly for 60 seconds to cook the raw flour taste. This brief toasting helps the roux develop a nutty base for the sauce. Whisk in liquids: Gradually pour in 1 cup seafood stock (or chicken broth) while whisking to avoid lumps. Add 1/2 cup heavy cream. Bring the mixture to a simmer and let it reduce for 4–5 minutes until the sauce thickens to a gravy-like consistency; it should coat the back of a spoon. Season and finish the sauce: Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Old Bay seasoning. Taste and adjust seasoning, remembering the lobster and stock may add saltiness. Keep the sauce at a gentle simmer — too high and the cream can break. Add vegetables and seafood: Stir in 1 cup frozen mixed vegetables, then add the 1/2 pound raw shrimp and 1/2 pound chopped cooked lobster. Cook for 3–4 minutes until the shrimp turn pink and are just opaque in the center. Remove from heat promptly to avoid overcooking the shrimp and toughening the lobster. Assemble: Spoon the seafood mixture evenly into prepared ramekins or into the baking dish. Smooth the surface slightly so the biscuits can sit evenly on top. Top with biscuit dough: Separate the refrigerated biscuit dough into 4 or 8 pieces as desired and arrange over the filling. For ramekins use one biscuit per ramekin; for the 9-inch dish, arrange the biscuits edge-to-edge to create a shared topping. Bake: Bake at 375°F for 18–20 minutes, or until the biscuits are puffed and golden brown and the filling is bubbling around the edges. If the tops brown too quickly, tent lightly with foil for the last 5 minutes. Garnish and serve: Let rest for 5 minutes, sprinkle with 1 tablespoon chopped fresh parsley if using, and serve warm. The resting time allows the filling to set slightly so it isn’t runny when plated.

Storage Tips

Store any leftover filling in airtight containers in the refrigerator for up to 3 days. If you plan to freeze, separate the filling and the biscuit dough: freeze the filling in a freezer-safe container for up to 3 months, and keep the biscuit dough frozen in its original packaging. To reheat refrigerated portions, place them in a 350°F oven for 12–15 minutes until warmed through; if the biscuits are already baked, cover loosely with foil to prevent excessive browning. For frozen filling, thaw overnight in the refrigerator before reheating and topping with fresh biscuits.

Ingredient Substitutions

If you don’t have lobster, swap in equal weight of cooked crab meat or extra shrimp for a similar texture and flavor. To make this lighter, trade heavy cream for half-and-half and reduce butter to 1/2 tablespoon — expect a slightly thinner sauce. For a gluten-free version, use a certified gluten-free flour blend for the roux and a gluten-free biscuit or puff pastry alternative. Dairy-free adaptations can use a vegan butter and canned coconut milk, though the coconut will impart a subtle flavor change.

Serving Suggestions

Serve this with a crisp green salad dressed in lemon vinaigrette to balance the richness, or alongside roasted asparagus and a squeeze of fresh lemon to highlight the seafood. For a cozy brunch, pair with buttery sautéed greens and mimosas. Garnish with chopped parsley or chives and a lemon wedge for brightness. Individual ramekins make a beautiful presentation for dinner parties, while a 9-inch dish is inviting for family-style serving.

Cultural Background

Pot pie traditions span many cultures, with savory fillings covered by pastry or biscuit crusts as a way to use up leftovers and stretch ingredients. This seafood-focused version draws from coastal American cooking where shellfish are abundant and comfort dishes often incorporate biscuits. Old Bay seasoning is a regional staple from the Chesapeake Bay area and is widely used to accentuate crab, shrimp, and lobster in mid-Atlantic cuisine.

Seasonal Adaptations

In spring and summer, use fresh corn kernels and blanched snap peas for a brighter filling. In winter, swap in root vegetables like diced parsnip and turnip for heartier texture. During lobster season, use the sweetest claw meat; in off-seasons, balance with more shrimp and a splash of oyster sauce for extra umami.

Meal Prep Tips

Prepare the filling up to two days ahead and refrigerate. When ready to serve, reheat the filling on the stove until warm, transfer to ramekins or a baking dish, top with chilled biscuit dough, and bake. For single servings, divide into mason jars and refrigerate; when reheating, transfer to oven-safe dishes and top with biscuits for a fresh finish. Use portioned oven-safe containers and label with dates for simple weekday dinners.

Comfort food like this invites improvisation, so make it yours: swap vegetables, adjust spice, and invite friends over. There’s nothing quite like a bubbling pot of creamy seafood and a golden biscuit crown to bring people together — enjoy, and don’t forget the lemon!