This Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is the kind of dish that turns an ordinary weeknight into a celebration. I first developed this version one winter evening when I had leftover cooked lobster and a bag of frozen shrimp, and I wanted something more festive than a simple pasta. The combination of a velvety seafood filling scented with Old Bay and garlic paired with a rustic, cheddar studded biscuit topping quickly became a new favorite at our table. The texture contrast between the silky filling and the tender, slightly crisp biscuits is what makes it memorable.

What makes this dish special is how approachable it feels while still delivering a restaurant quality experience. The filling uses a simple roux to thicken the stock and cream into a rich sauce that clings to each piece of shrimp and lobster. The biscuit topping borrows the spirit of a classic Cheddar Bay biscuit with sharp cheese, garlic powder, and fresh herbs folded into the dough. When it comes out of the oven the smell of butter and roasted garlic fills the kitchen, and every bite is both comforting and a little celebratory.

Ingredients

• Unsalted butter: Use high quality butter, such as Plugr or Kerrygold, for a cleaner, butter forward flavor in the filling and to finish the biscuits. Butter adds richness and helps carry the garlic aroma.
• Garlic and onion: Fresh garlic cloves and a small yellow onion provide aromatics. Mince garlic fine and finely chop onion so they collapse into the sauce and do not create raw bits.
• Celery: Diced celery adds a faint crunch and classic aromatic base. Choose crisp stalks for best texture.
• All purpose flour: Used twice as a roux to thicken the filling and again in the biscuit topping. Measure by spooning into the cup and leveling for reliable results.
• Seafood stock and heavy cream: Seafood or a light chicken stock forms the sauce body; heavy cream gives silk and body. If using store bought, look for low sodium stock for better seasoning control.
• Old Bay seasoning: A small amount adds the classic savory briny warmth that complements shrimp and lobster. If unavailable, a mix of paprika, celery salt and a pinch of cayenne works.
• Shrimp and lobster: Use peeled deveined shrimp about 1/2 pound and 1/2 pound cooked lobster meat chopped into bite size pieces. Fresh or thawed frozen shrimp both work.
• Sharp cheddar cheese: For the biscuit topping, grate your own sharp cheddar for better melt and flavor. Pre shredded blends contain anti caking agents that can affect texture.
• Cold butter and whole milk: Keep the butter cold for the biscuit dough so it creates small pockets and a tender crumb. Whole milk gives the best flavor but you may use 2 percent if needed.

Instructions

Preheat oven and prepare dishes: Preheat the oven to 400 degrees Fahrenheit. Choose either four 10 ounce ramekins for individual portions or a single 9 inch baking dish. Lightly butter the dishes to prevent sticking and set aside so they are ready when the filling is done. Sauté aromatics: In a medium saucepan over medium heat melt 2 tablespoons unsalted butter. Add 2 minced garlic cloves, 1 finely chopped small onion and 1 diced celery stalk. Cook until soft and fragrant about 5 minutes stirring occasionally. The onion should be translucent and the celery tender but not mushy. Make a roux: Sprinkle in 2 tablespoons all purpose flour and stir to coat the vegetables. Cook the flour one minute to remove the raw taste and form a light roux. This step is important to avoid a pasty mouthfeel and to develop a smooth sauce. Add liquids and thicken: Slowly whisk in 1 and one half cups seafood or chicken stock followed by 1/2 cup heavy cream. Continue whisking until smooth. Simmer gently until slightly thickened about 5 to 7 minutes. You want a sauce that coats the back of a spoon. Season and finish the filling: Season with 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 1/2 pound peeled deveined shrimp and cook 2 to 3 minutes until just pink. Remove from heat and fold in 1/2 pound chopped cooked lobster meat and 1 tablespoon chopped fresh parsley. Taste and adjust seasoning. Prepare the biscuit topping: In a bowl whisk together 1 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Grate 2 tablespoons cold butter and cut into the flour with a pastry cutter or fork until the mixture is crumbly. Stir in 1/2 cup shredded sharp cheddar and 1 tablespoon chopped fresh chives or parsley if using. Add 1/3 cup whole milk and mix just until combined. If the dough seems too dry add up to 1 tablespoon more milk; it should be sticky. Assemble and bake: Spoon the seafood filling into the prepared ramekins or baking dish. Drop the biscuit dough by spoonfuls over the top, spreading gently toward the edges but leaving gaps for steam to escape. Bake at 400 degrees Fahrenheit for 20 to 25 minutes until the biscuits are golden and the filling is bubbly. If using individual ramekins rotate halfway for even browning. Rest and serve: Let the pot pies rest 5 to 10 minutes before serving. This allows the filling to set slightly and prevents burns. Garnish with additional chopped parsley and a light grind of black pepper for presentation.

Storage Tips

Cool leftovers to room temperature no longer than two hours and transfer to an airtight container. Refrigerate up to three days. Reheat single portions in a 350 degrees Fahrenheit oven for about 12 to 15 minutes until warmed through and biscuit topping is crisp. For freezing, place cooled filling in a freezer safe container for up to three months. When ready to use thaw overnight, transfer to a baking dish, top with fresh biscuit dough and bake as directed. Avoid microwaving the whole dish to preserve biscuit texture.

Ingredient Substitutions

If you cannot find lobster, use additional shrimp or cooked crab meat for a similar sweetness. For a lighter dairy profile swap half and half for heavy cream and omit a tablespoon of butter, although the sauce will be slightly less rich. To make the topping gluten free use a cup for cup gluten free flour blend and add 1/4 teaspoon xanthan gum if your blend does not contain it. For a dairy free option use vegan butter and a dairy free milk; results will vary in richness.

Serving Suggestions

Serve this with a bright lemon arugula salad or roasted asparagus to cut through the richness. Garnish each portion with lemon wedges and extra chopped parsley or chives. For a special occasion arrange individual ramekins on a platter and pass bowls of extra melted butter and herbs at the table. A chilled Sauvignon Blanc or an unoaked Chardonnay pairs nicely with the seafood flavors.

Cultural Background

The idea of a savory pot pie is a comforting pillar in American cooking with roots in British savory pie traditions. Combining a seafood filling with a biscuit topping leans into coastal adaptations where local catch replaces the classic chicken. The Cheddar Bay style biscuit is inspired by the popular restaurant variation that uses garlic and cheese to elevate a simple biscuit into a flavor forward companion for creamy fillings.

Meal Prep Tips

For meal prep, make the filling on Sunday and portion into individual containers. On the day you plan to eat, spoon into ramekins, top with the biscuit dough and bake. The filling reheats evenly and the fresh biscuit keeps the topping light and flaky. Use glass or ceramic containers for even heat distribution and label with the date to keep track of freshness.

Every time I make this dish it feels like a celebration of the sea and home cooking at once. I encourage you to make it your own by swapping herbs or adjusting the spice level. Invite friends over, pour a glass of your favorite white wine and enjoy a comforting, memorable meal.