If you love seafood and comfort food, this Shrimp & Lobster Biscuit Pot Pie Recipe is perfect for you. It is creamy, rich and full of delicious flavors. Tender shrimp and lobster are cooked in a smooth sauce and topped with soft biscuits.
This Shrimp & Lobster Biscuit Pot Pie Recipe is great for family dinners or special occasions. In this guide, you will learn How to make Shrimp & Lobster Biscuit Pot Pie step by step using simple ingredients.
The Secret Behind This Delicious
- The secret is the creamy seafood filling. Fresh shrimp and lobster give a sweet and rich taste. Cooking them gently keeps them soft and juicy.
- The sauce is made with butter, cream and broth. It becomes thick and smooth. Adding garlic and herbs boosts flavor.
- The biscuit topping is another highlight. It bakes golden and fluffy. It absorbs some sauce, making every bite perfect.
Recipe Card info
- Recipe Name: Shrimp & Lobster Biscuit Pot Pie
- Servings: 6
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Course: Main Course
- Cuisine: American
- Calories: 480 kcal per serving
Equipment List
- Large skillet
- Mixing bowl
- Baking dish
- Whisk
- Wooden spoon
- Knife
- Cutting board
Ingredients You Need for Shrimp & Lobster Biscuit Pot Pie
- 2 cups shrimp, peeled and deveined
- 2 cups cooked lobster meat, chopped
- 3 tablespoons butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 cup frozen peas and carrots
- 1 tablespoon lemon juice
For Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 3/4 cup milk
Instructions
- Preheat the oven
Set your oven to 200°C (400°F). Lightly grease a baking dish so the filling does not stick while baking. - Cook the vegetables
Melt butter in a skillet over medium heat. Add onion and cook until soft. Add garlic and cook for one minute. - Make the base
Add flour to the skillet. Stir continuously for two minutes to remove raw taste and create a smooth base. - Add liquids
Slowly pour in broth, cream and milk. Whisk well to avoid lumps. Cook until the sauce becomes thick and creamy. - Add seasoning
Add salt, pepper, paprika and thyme. Stir well so flavors mix evenly throughout the sauce. - Add seafood and vegetables
Add shrimp, lobster and frozen vegetables. Cook for five minutes until shrimp turns pink and everything is well combined. - Add lemon juice
Stir in lemon juice for fresh flavor. Remove from heat and transfer the mixture into the prepared baking dish. - Prepare biscuit dough
In a bowl, mix flour, baking powder and salt. Add cold butter and rub until crumbly. Add milk and mix into soft dough. - Add biscuit topping
Drop spoonfuls of biscuit dough over the seafood filling. Spread slightly but leave small gaps for steam to escape. - Bake the pot pie
Place in oven and bake for 25 to 30 minutes until biscuits are golden and cooked through. - Cool and serve
Let the pot pie cool for five minutes. Serve warm and enjoy the creamy seafood with fluffy biscuits.
Expert Tips & Variations
- Use fresh seafood for best flavor
- Add corn for sweetness and texture
- Use store-bought biscuit dough for convenience
- Add a pinch of chili flakes for spice
- Replace lobster with crab if needed
- Do not overcook shrimp to keep it tender
- Add cheese to biscuits for extra richness
- Use half-and-half instead of cream for lighter version
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sodium | 720 mg |
Serving Suggestions
- Serve this pot pie hot with a fresh green salad. The light salad balances the rich and creamy filling.
- You can also serve with steamed vegetables. Lemon wedges on the side add extra freshness.
- This dish works great for dinner parties or special family meals.
Storage & Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the oven at 180°C for best results. This keeps the biscuit topping crispy.
- Avoid microwaving too long as biscuits may become soft.
- You can freeze the filling separately for up to 1 month. Add fresh biscuits when baking.
Shrimp & Lobster Biscuit Pot Pie Recipe
Ingredients
- 2 cups shrimp peeled and deveined
- 2 cups cooked lobster meat chopped
- 3 tablespoons butter
- 1 small onion chopped
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 cup frozen peas and carrots
- 1 tablespoon lemon juice
For Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 3/4 cup milk
Instructions
Preheat the oven
- Set your oven to 200°C (400°F). Lightly grease a baking dish so the filling does not stick while baking.
Cook the vegetables
- Melt butter in a skillet over medium heat. Add onion and cook until soft. Add garlic and cook for one minute.
Make the base
- Add flour to the skillet. Stir continuously for two minutes to remove raw taste and create a smooth base.
Add liquids
- Slowly pour in broth, cream and milk. Whisk well to avoid lumps. Cook until the sauce becomes thick and creamy.
Add seasoning
- Add salt, pepper, paprika and thyme. Stir well so flavors mix evenly throughout the sauce.
Add seafood and vegetables
- Add shrimp, lobster and frozen vegetables. Cook for five minutes until shrimp turns pink and everything is well combined.
Add lemon juice
- Stir in lemon juice for fresh flavor. Remove from heat and transfer the mixture into the prepared baking dish.
Prepare biscuit dough
- In a bowl, mix flour, baking powder and salt. Add cold butter and rub until crumbly. Add milk and mix into soft dough.
Add biscuit topping
- Drop spoonfuls of biscuit dough over the seafood filling. Spread slightly but leave small gaps for steam to escape.
Bake the pot pie
- Place in oven and bake for 25 to 30 minutes until biscuits are golden and cooked through.
Cool and serve
- Let the pot pie cool for five minutes. Serve warm and enjoy the creamy seafood with fluffy biscuits.
Notes
- Use fresh seafood for best flavor
- Add corn for sweetness and texture
- Use store-bought biscuit dough for convenience
- Add a pinch of chili flakes for spice
- Replace lobster with crab if needed
- Do not overcook shrimp to keep it tender
- Add cheese to biscuits for extra richness
- Use half-and-half instead of cream for lighter version
FAQs about Shrimp & Lobster Biscuit Pot Pie
1. Can I use frozen shrimp?
Yes, frozen shrimp works well. Thaw completely and pat dry before cooking to avoid extra water in the sauce.
2. Can I make this ahead of time?
Yes, prepare the filling ahead and store in fridge. Add biscuit topping and bake when ready to serve.
3. What can I use instead of lobster?
You can use crab or more shrimp instead of lobster. The taste will still be rich and delicious.
4. Why is my sauce too thin?
The sauce may be thin if not cooked long enough. Simmer until thick before adding seafood.
5. Can I make this dairy-free?
Yes, use plant-based milk and butter alternatives. The texture may change slightly but still tastes good.
Conclusion
This Shrimp & Lobster Biscuit Pot Pie Recipe is creamy, rich and very satisfying. It is perfect for seafood lovers.
Now you know How to make Shrimp & Lobster Biscuit Pot Pie easily at home. The Ingredients for Shrimp & Lobster Biscuit Pot Pie are simple and easy to find.
Try this recipe today and enjoy a comforting and flavorful seafood dish with your family.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.