Creamy, savory, and brimming with luxurious seafood, this Shrimp and Lobster Biscuit Pot Pie is a comfort food masterpiece that brings coastal flavor to your kitchen. The combination of tender shrimp and sweet lobster meat nestled in a rich, buttery sauce and topped with golden, flaky biscuits is the definition of indulgence. It’s the kind of meal that turns a regular dinner into something extraordinary.

Perfect for chilly nights, date-night dinners, or any time you’re craving something both cozy and elegant, this pot pie balances hearty comfort with a dash of seafood sophistication. It not only satisfies the belly but feels like a warm hug in a bowl, especially when served fresh out of the oven with a golden biscuit crust.

Preparation Phase & Tools to Use

Before diving into this delicious pot pie, gather these essential kitchen tools to ensure a smooth and successful cooking experience:

Large Skillet or Dutch Oven: This will be your main cooking vessel to sauté the seafood and prepare the creamy filling. A heavy-bottomed skillet ensures even heat distribution.
Baking Dish (9×13 recommended): Ideal for layering the seafood filling and topping it with biscuits before baking. It holds everything together and promotes even cooking.
Mixing Bowl: Useful for preparing biscuit dough or mixing ingredients separately before combining them.

Whisk: A must-have for achieving a smooth, lump-free sauce when combining butter, flour, and cream.
Pastry Brush (optional): Great for brushing the tops of the biscuits with butter for that golden, glossy finish.
Measuring Cups and Spoons: Precision matters, especially in balancing the richness of the sauce.

Having these tools ready helps keep your workflow seamless and the results deliciously perfect.

Ingredients for the Shrimp and Lobster Biscuit Pot Pie

Every ingredient in this Shrimp and Lobster Biscuit Pot Pie plays a key role in building layers of creamy, savory, and buttery goodness:

Shrimp: Brings a juicy, slightly sweet seafood flavor and a tender bite that pairs beautifully with lobster.

Lobster Meat: Adds a luxurious richness and distinct ocean-sweet flavor that elevates the dish.
Butter: The foundation of the sauce; it provides richness and enhances the overall flavor.
All-Purpose Flour: Helps create the roux, thickening the sauce to the perfect creamy consistency.

Heavy Cream & Milk: Work together to create a velvety, rich base that coats the seafood and veggies.
Garlic & Onion: These aromatics deepen the flavor profile and provide savory undertones.
Carrots & Celery: Offer texture and a subtle sweetness to balance the seafood.

Old Bay Seasoning: A classic seafood spice blend that brings warmth and zest.
Salt & Black Pepper: Essential for seasoning and bringing out the natural flavors.
Fresh Parsley: Brightens the final dish with a pop of color and freshness.

Biscuits (homemade or pre-made): The buttery, golden topping that transforms this into a true pot pie.

How To Make the Shrimp and Lobster Biscuit Pot Pie

Step 1: Sauté the Aromatics

Melt butter in a large skillet over medium heat. Add diced onion, garlic, carrots, and celery. Cook until fragrant and slightly softened, about 5-7 minutes.

Step 2: Make the Cream Sauce

Sprinkle flour over the vegetables and stir to form a roux. Slowly whisk in the heavy cream and milk until a smooth sauce forms. Let it simmer until thickened.

Step 3: Add the Seafood

Stir in the shrimp and lobster meat. Season with Old Bay, salt, and black pepper. Let the mixture simmer gently until the shrimp is just cooked through and the lobster is heated.

Step 4: Assemble the Pot Pie

Transfer the seafood mixture to a greased 9×13 baking dish. Top with biscuit dough, spacing them slightly apart so they can rise.

Step 5: Bake to Golden Perfection

Bake in a preheated 400°F oven for 18-22 minutes, or until the biscuits are golden brown and the filling is bubbling.

Step 6: Garnish and Serve

Sprinkle with fresh parsley and serve hot. Enjoy every creamy, buttery, seafood-packed bite.

Serving and Storing Shrimp and Lobster Biscuit Pot Pie

This Shrimp and Lobster Biscuit Pot Pie is best served piping hot straight from the oven. The biscuits will be golden on top and soft underneath, soaking in that creamy seafood filling just enough to make every bite comforting and satisfying.

Pair it with a simple side salad or roasted vegetables for a complete meal. It also shines on its own as a luxurious one-dish dinner.

To store leftovers, let the pot pie cool completely, then cover and refrigerate for up to 3 days. Reheat in the oven at 350°F to maintain the biscuit texture. Avoid microwaving, as it can make the biscuits soggy.

For freezing, portion the cooled filling and biscuit topping into individual containers. Wrap well and freeze for up to 1 month. Bake from frozen or thaw overnight before reheating for best results.

Frequently Asked Questions

What kind of lobster should I use?

Cooked lobster tail meat or claw meat both work well. Fresh or frozen (and thawed) are fine, just make sure it’s fully cooked before adding it to the pot pie.

Can I substitute the biscuits?

Yes! Puff pastry or pie crust can be used instead of biscuits. Each will offer a different texture, but all are delicious.

Can I use frozen shrimp?

Absolutely. Just thaw them first and pat dry to avoid watering down the filling.

What can I serve with this dish?

A crisp green salad or roasted asparagus pairs beautifully. Crusty bread also works if you’re extra hungry.

How do I know when it’s fully baked?

The biscuits should be golden on top, and the filling should be bubbling around the edges of the pan.

Is it spicy?

Not unless you add heat! Old Bay gives warmth and depth, but you can sprinkle in red pepper flakes if you want a little kick.

Want More Seafood Dinner Ideas?

If this Shrimp and Lobster Biscuit Pot Pie had your taste buds dancing, wait until you try these other ocean-inspired comfort meals from Life With Olivia:

Creamy Garlic Butter Lobster Tails – decadence in every buttery bite.
Louisiana Seafood Gumbo – a hearty southern classic packed with flavor.
Creamy Jamaican Shrimp Rasta Pasta – bold, spicy, and irresistibly creamy.

Seafood Stuffed Shells – cheesy, tender, and filled with seafood goodness.
Pan-Seared Mediterranean Cod – light yet satisfying with vibrant flavors.

For even more delicious daily recipes, check out my Pinterest board: Life With Olivia

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime you’re in the mood for a cozy seafood bake.

I’d love to hear how it turned out for you! Did you make your own biscuits or use store-bought? Add any twists like cheese or spicy seasoning?

Drop your tips, questions, or feedback in the comments below — it’s always more fun to cook together.

Shrimp and Lobster Biscuit Pot Pie

Author: Olivia McKenney
Total Time: 45 minutes
Yield: 6 servings

Print Recipe

Description

This Shrimp and Lobster Biscuit Pot Pie is a creamy, rich, and indulgent dish featuring sweet lobster, tender shrimp, and buttery golden biscuits baked to perfection. It’s the ultimate seafood comfort food and a great choice for cozy dinners or special occasions.

Instructions

1. Melt butter in a large skillet over medium heat. Add diced onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.

2. Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to create a roux. Slowly whisk in the cream and milk, stirring until the sauce is smooth and begins to thicken.

3. Add shrimp and lobster meat to the sauce. Season with Old Bay, salt, and black pepper. Simmer until shrimp is cooked and lobster is heated through.

4. Transfer the seafood mixture to a greased 9×13 baking dish. Arrange biscuits on top, leaving space for them to expand while baking.

5. Bake at 400°F for 18–22 minutes or until the biscuits are golden brown and the filling is bubbling.

6. Remove from oven, sprinkle with fresh parsley, and serve hot.