Name: Shrimp and Lobster Biscuit Pot Pie
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Cuisine: American
Ingredients: 1/2 pound shrimp, peeled and deveined; 1/2 pound lobster meat, chopped; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 garlic cloves, minced; 2 shallots, finely chopped; 1 cup heavy cream; 1 cup seafood or chicken broth; 1 teaspoon fresh thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon lemon juice; 1 can biscuit dough or homemade equivalent; 1 tablespoon chopped parsley (for garnish)

If you’re craving something creamy, indulgent, and comfort-filled, this Shrimp and Lobster Biscuit Pot Pie might just become your new favorite. I first made this dish on a chilly evening when I wanted to transform simple seafood into a decadent meal. The tender shrimp and buttery lobster are baked beneath fluffy, golden-brown biscuits and enveloped in a rich, savory sauce that feels like a warm hug in every bite.

What I love most about this recipe is how it elevates familiar comfort food with the luxurious twist of shellfish. It’s not your typical pot pie—instead of a pie crust, I use soft, golden biscuits that soak up the creamy seafood filling perfectly. Whether you’re entertaining or just treating yourself, this is one of those dishes that tastes as impressive as it looks.

Why You’ll Love This Shrimp and Lobster Biscuit Pot Pie

It’s rich, cozy, and filled with delicate seafood flavor. The contrast between the creamy filling and the crisp-topped biscuit is a match made in heaven. If you’re into quick prep with fancy results, this is the perfect balance between elegance and comfort food. Best of all? It looks gourmet, but it’s surprisingly easy to make.

What Kind of Biscuit Dough Should I Use?

For the most tender, flaky texture, I recommend using homemade buttermilk biscuit dough. However, if you’re short on time, a good-quality store-bought refrigerated biscuit dough works just fine. You want a biscuit that puffs up and browns beautifully without being too dense, so avoid anything overly thick or heavy.

Options for Substitutions

No lobster on hand? You can substitute with more shrimp or even scallops for a different take. For a dairy-free version, try coconut cream in place of heavy cream, though it will have a slightly different flavor. You can also sneak in vegetables like peas, carrots, or mushrooms to bulk it up further or add color. Prefer a spicier twist? A pinch of cayenne or a few dashes of hot sauce in the filling will do the trick.

Ingredients for this Shrimp and Lobster Biscuit Pot Pie

Shrimp – Adds a light, sweet, and slightly briny flavor. Use peeled and deveined shrimp for ease.
Lobster meat – Rich, buttery, and slightly sweet, lobster brings decadence to the dish. Tail meat works best.
Butter – Essential for creating the roux base of the creamy sauce.
All-purpose flour – Helps thicken the filling into a luscious, stew-like texture.
Garlic – Adds a subtle savory aroma and depth of flavor.
Shallots – Milder than onions, shallots create a delicate, sweet base.
Heavy cream – The star of the sauce, delivering a silky texture and luxurious mouthfeel.
Seafood or chicken broth – Balances richness with a savory foundation.
Fresh thyme – A touch of earthiness that pairs beautifully with shellfish.
Salt and black pepper – For seasoning and bringing out the natural seafood flavors.
Lemon juice – A bright, acidic touch to cut through the richness.
Biscuit dough – Soft and buttery, this replaces traditional pie crust and soaks up the creamy filling beautifully.
Chopped parsley – For garnish and a fresh herbal lift.

Step 1: Prepare the Seafood

Peel and devein the shrimp if needed. Cut the lobster into bite-sized chunks. Set aside in a bowl, and pat dry with a paper towel to prevent excess moisture in the filling.

Step 2: Sauté the Aromatics

In a large skillet, melt butter over medium heat. Add minced garlic and finely chopped shallots. Sauté until fragrant and translucent, about 3–4 minutes.

Step 3: Make the Roux and Cream Sauce

Sprinkle flour over the sautéed shallots and garlic. Stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in broth while whisking to prevent lumps. Once combined, stir in heavy cream, fresh thyme, salt, and pepper. Simmer until thickened, about 5–6 minutes.

Step 4: Add the Seafood

Gently fold the shrimp and lobster into the sauce. Cook for 2–3 minutes until the shrimp just start to turn pink. Squeeze in lemon juice and stir to blend.

Step 5: Assemble the Pot Pies

Preheat the oven to 400°F (200°C). Spoon the creamy seafood mixture into individual ramekins or a large baking dish. Top each with biscuit dough, either a full round or cut pieces depending on presentation preference.

Step 6: Bake to Golden Perfection

Place ramekins or dish on a baking tray to catch any overflow. Bake for 15–18 minutes or until the biscuits are puffed and golden brown. Let rest for 5 minutes before serving.

How Long to Prepare the Shrimp and Lobster Biscuit Pot Pie

Prep Time: The hands-on preparation takes about 20–25 minutes. That includes chopping aromatics, preparing the seafood, making the sauce, and assembling the pies.

Cooking Time: Baking takes an additional 15–18 minutes, depending on your oven and the size of your baking dish or ramekins. Altogether, from start to finish, you’re looking at roughly 40–45 minutes total.

Tips for Perfect Shrimp and Lobster Biscuit Pot Pie

Use fresh or well-thawed seafood to avoid excess water thinning the sauce.
Don’t overcook the seafood in the skillet—just until the shrimp begin to turn pink. They’ll finish cooking in the oven.
Make sure your biscuit dough is cold before topping—it’ll bake up fluffier.
Let the pot pie rest for a few minutes after baking so the filling can set.
Brush the tops of biscuits with a little cream or butter before baking for a beautiful golden finish.

Watch Out for These Mistakes While Cooking

Overcooking seafood: It can turn rubbery quickly, so watch closely during the stovetop simmer.
Too thick or too thin sauce: Adjust with a bit of extra broth or cream if it thickens too much.
Crowding the baking dish: Leave space for the biscuits to rise and brown evenly.
Using canned biscuits straight from the fridge: Let them rest a few minutes at room temp for better rise.
Skipping seasoning: Seafood needs good seasoning to shine—taste the sauce before assembling.

What to Serve With Shrimp and Lobster Biscuit Pot Pie?

1. Arugula & Citrus Salad

A peppery, fresh salad with orange segments helps balance the rich seafood flavors.

2. Roasted Asparagus

Lightly roasted with olive oil and sea salt, it brings a crisp, green contrast.

3. Garlic Green Beans

Quickly sautéed green beans with garlic make a great textural side.

4. White Wine or Sparkling Water

A crisp white wine like Sauvignon Blanc or a lemony sparkling water helps cleanse the palate.

5. Crusty Bread or Garlic Knots

If you’re not using individual ramekins, these are perfect for dipping into any extra sauce.

Storage Instructions

Refrigeration: Store leftovers in an airtight container or wrap ramekins tightly. They’ll keep well in the fridge for up to 3 days.

Freezing: You can freeze the filling separately for up to 1 month. Freeze before baking if you want to prep ahead, but add fresh biscuit topping right before baking.

Reheating: Warm in a 350°F oven for 15–20 minutes, or until heated through. Cover with foil to prevent the biscuit from burning.

Estimated Nutrition

Per Serving (based on 4 servings)

Calories: ~540 kcal
Protein: 32g
Carbohydrates: 28g
Fat: 34g
Saturated Fat: 18g
Cholesterol: 210mg
Sodium: 680mg
Fiber: 1g
Sugar: 3g

Frequently Asked Questions

How do I know when the biscuits are done?

They should be golden brown on top and cooked through in the center. You can test with a toothpick—if it comes out clean, they’re ready.

Can I make this ahead of time?

Yes! Prepare the seafood filling and refrigerate it up to a day ahead. Add biscuit dough just before baking.

Can I use frozen seafood?

Absolutely, just be sure to thaw and drain it thoroughly before cooking to prevent a watery sauce.

Is this dish spicy?

No, it’s mild and creamy. If you’d like heat, you can add cayenne pepper or a splash of hot sauce to the filling.

Can I make this in one large dish instead of ramekins?

Yes! A 9-inch baking dish works well. You may need to add a few extra minutes to the bake time.

Conclusion

Shrimp and Lobster Biscuit Pot Pie is one of those rare dishes that manages to be both comfort food and a showstopper. It brings together the rich, creamy indulgence of seafood chowder and the flaky, golden joy of baked biscuits in one irresistible bite. Whether you’re serving it for a cozy dinner or a special gathering, it’s sure to leave everyone feeling spoiled. Give it a try—you might just find your new favorite comfort classic.