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Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Shrimp and lobster pot pie meets cheddar bay biscuit topping in this creamy seafood casserole, with plump shrimp and lobster chunks. The buttery biscuit spoonfuls bake up golden on top of a thick, bubbling broth-and-cream filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Seafood filling
  • 1 lb large shrimp peeled and deveined
  • 2 lobster tails cooked and chopped (or use 1 cup imitation lobster)
  • 1 can (15 oz) imitation lobster optional alternative to lobster tails; use 1 cup if using this (leave out lobster tails)
  • 0.5 cup butter
  • 1 onion diced
  • 3 garlic cloves minced
  • 0.5 cup all-purpose flour
  • 2 cup seafood or chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 1 tsp Old Bay seasoning
  • salt to taste
  • black pepper to taste
Cheddar Bay biscuits
  • 2 cup Bisquick baking mix
  • 0.67 cup whole milk
  • 1 cup sharp cheddar shredded
  • 0.25 cup butter melted
  • 0.5 tsp garlic powder
  • Fresh parsley chopped, for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake prep and start the filling
  1. Preheat the oven to 400°F.
  2. Melt 1/2 cup butter in an oven-safe skillet over medium heat, then cook the diced onion for 4 minutes until softened.
  3. Add the minced garlic and whisk in the flour, cooking for 1 minute.
  4. Gradually whisk in the seafood or chicken broth and heavy cream, then simmer until thickened—about 5 minutes.
  5. Stir in the large shrimp, lobster, frozen peas, corn, and Old Bay seasoning, cooking 3 minutes until the shrimp just begin to turn pink.
Top with cheddar bay biscuits and bake
  1. In a bowl, mix Bisquick baking mix, whole milk, and shredded sharp cheddar until just combined.
  2. Drop spoonfuls of the biscuit mixture over the hot seafood filling so the top is evenly covered.
  3. Bake at 400°F for 18–22 minutes until the biscuits are golden and the filling is bubbling at the edges.
  4. Brush the hot biscuits with melted garlic butter (melted butter mixed with garlic powder) and sprinkle with fresh parsley immediately out of the oven.

Notes

To keep the topping fluffy, don’t overmix the biscuit batter—stop as soon as the cheddar disappears into the mixture. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until hot and bubbling. Freezing isn’t recommended because the biscuit topping softens when thawed. For a lighter option, use half-and-half instead of heavy cream for a slightly thinner (still creamy) filling.