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.

Ingredients

1 pound shrimp, peeled and deveined

1 cup cooked lobster meat

4 tablespoons butter

1/4 cup all-purpose flour

1 cup heavy cream

1 cup milk

2 cloves garlic, minced

1 small onion, diced

1/2 cup carrots, diced

1/2 cup celery, diced

1 teaspoon Old Bay seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped

8 biscuit rounds (homemade or pre-made)

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.

Notes

For extra depth, use seafood stock instead of milk.

Don’t overcook the shrimp—they’ll finish cooking in the oven.

If using store-bought biscuits, choose flaky-style for best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 4g
Sodium: 780mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 24g
Cholesterol: 175mg

Keywords: seafood pot pie, shrimp and lobster pie, biscuit crust dinner