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Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Shrimp and lobster pot pie with a creamy seafood filling and biscuit-topped crust made from Bisquick and sharp cheddar. Plump shrimp and lobster pieces bake under golden, buttery cheddar bay biscuits for a Red Lobster copycat style easy seafood dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Seafood filling
  • 1 lb large shrimp, peeled and deveined
  • 2 can (1 lobster tail) lobster tails, cooked and chopped (or 1 cup imitation lobster)
  • 0.5 cup butter
  • 1 onion, diced
  • 3 clove 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
  • 0.25 tsp Salt and 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
  • 1 Fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Preheat and start the filling
  1. Preheat oven to 400°F. Set out an oven-safe skillet so you can build and bake the pot pie without transferring.
  2. Melt butter in an oven-safe skillet over medium heat and cook onion for 4 minutes. Stir until the onion is softened and fragrant.
  3. Add garlic and cook for 30 seconds. Whisk in the flour and cook 1 minute to remove the raw flour taste.
  4. Gradually whisk in seafood or chicken broth and heavy cream. Simmer until thickened—about 5 minutes—until the mixture coats the back of a spoon.
Cook seafood and add biscuit topping
  1. Stir in large shrimp, lobster tails, frozen peas, corn kernels, and Old Bay seasoning. Cook 3 minutes until shrimp just begin to turn pink.
  2. In a bowl, mix Bisquick baking mix, whole milk, and sharp cheddar until just combined. Avoid overmixing so the biscuits stay tender.
  3. Drop spoonfuls of the biscuit mixture over the seafood filling. Cover as evenly as you can, leaving a few small gaps for steam.
Bake and finish
  1. Bake at 400°F for 18–22 minutes until biscuits are golden. Watch for risen tops with browned edges.
  2. Brush with garlic butter and sprinkle with fresh parsley immediately out of the oven. Let rest 5 minutes before serving so the filling thickens.

Notes

Pro tip: simmer the cream mixture until it visibly thickens before adding shrimp so the pot pie stays creamy instead of watery. Store covered in the refrigerator up to 3 days; reheat in a 350°F oven until hot. Freeze yes—freeze filled, but for best biscuit texture, reheat and briefly bake uncovered to re-crisp. For a lower-fat option, use half-and-half instead of heavy cream and reduce butter slightly.