Go Back

Shrimp & Lobster Biscuit Pot Pie

A luxurious pot pie featuring a flaky biscuit crust filled with creamy shrimp and lobster, perfect for impressing friends and family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 480
Ingredients Method Notes

Ingredients
  

Seafood Filling
  • 1 cup shrimp, peeled and deveined Fresh or frozen shrimp work well.
  • 1 cup lobster meat, cooked and chopped You can use leftover lobster.
  • 1 small onion, diced
  • 2 cloves garlic, minced Toasted garlic enhances flavor.
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 2 tablespoons butter
  • 2 tablespoons flour For thickening the filling.
  • 1 cup seafood stock Adjust to taste.
  • 1/2 cup heavy cream For creaminess.
  • 1 teaspoon thyme Fresh thyme recommended.
  • Salt and pepper to taste
Biscuit Topping
  • 1 can refrigerated biscuit dough

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, melt the butter over medium heat.
  3. Add the onion, garlic, celery, and carrots; sauté until softened.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually add the seafood stock and heavy cream, stirring until thickened.
  6. Add the shrimp, lobster, thyme, salt, and pepper, mixing well.
  7. Pour the seafood mixture into a baking dish.
  8. Cut the biscuit dough into quarters and arrange them on top of the filling.
  9. Bake for 15-20 minutes or until the biscuits are golden brown.
  10. Let it cool for a few minutes before serving.

Notes

For added flavor, consider a splash of lemon juice or a sprinkle of fresh herbs before serving. This pot pie can keep well in the fridge for about 3 days.