Description
A delightful pot pie combining the rich flavors of shrimp and lobster with fluffy cheddar biscuits.
Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 2 tablespoons all-purpose flour
- 1½ cups seafood stock (or chicken stock)
- ½ cup heavy cream
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ pound shrimp, peeled and deveined
- ½ pound cooked lobster meat, chopped
- 1 tablespoon chopped fresh parsley
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons cold butter, grated
- ½ cup shredded sharp cheddar cheese
- ⅓ cup whole milk (plus 1 tablespoon if needed)
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.
- Stir in flour and cook for 1 minute, forming a roux.
- Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, about 5–7 minutes.
- Season with Old Bay, salt, and pepper.
- Add shrimp and cook for 2–3 minutes until pink. Stir in lobster and parsley. Remove from heat.
- In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.
- Cut in the grated cold butter until crumbly. Stir in cheddar and herbs.
- Add milk and mix until just combined. The dough will be sticky.
- Spoon seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently.
- Bake for 20–25 minutes, until biscuits are golden and cooked through.
- Let rest for 5–10 minutes before serving.
Notes
For best flavor, use fresh seafood, but frozen shrimp and lobster work well too. Avoid overcooking the shrimp.