Name: Shrimp & Lobster Pot Pie Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb small shrimp, peeled and deveined; 8 oz langostino lobster tail meat; 1 red bell pepper, diced; 1/2 onion, diced; 3 garlic cloves, minced; 1 celery stalk, diced; Salt & pepper, to taste; 3 tbsp butter; 3 tbsp all-purpose flour; 1 tbsp shrimp bouillon; 1 1/2 cups water; 1/2 cup heavy cream; Cheddar bay biscuit mix (prepared according to package directions); Shredded cheddar cheese, for topping; Garlic butter packet (for brushing after baking)

Jump to Recipe

If you are craving a dish that combines the cozy warmth of a classic pot pie with the luxurious flavors of the sea, you are going to absolutely love this Shrimp & Lobster Pot Pie. It’s a sensational blend of tender shrimp and sweet langostino lobster morsels enveloped in a rich, creamy filling, all crowned with a golden, fluffy cheddar bay biscuit topping. Every bite is an irresistible dance of buttery, savory, and slightly tangy notes that’ll have you coming back for more. This pot pie takes comfort food to a whole new level, making it perfect for special dinners or when you simply want to treat yourself to something extraordinary.

Shrimp & Lobster Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is key to nailing the perfect Shrimp & Lobster Pot Pie. The simple yet carefully chosen components work together beautifully to create a dish that’s savory, creamy, and satisfyingly textured, with a pop of color and flavor from the fresh veggies and cheddar cheese.

1 lb small shrimp: Fresh or thawed, these provide sweet seafood flavor and a tender texture.
8 oz langostino lobster tail meat: Offers a delicate, buttery richness that elevates the dish instantly.
1 red bell pepper, diced: Adds vibrant color and a subtle sweetness for balance.
Half an onion, diced: Builds the aromatic base for the creamy filling.
3 garlic cloves, diced: Provides a savory punch and depth of flavor.
1 celery stalk, diced: Brings crunch and mild earthiness to the filling.
Salt & pepper: Essential seasonings to enhance every ingredient.
3 tbsp butter: Creates richness and helps form the roux for thickening.
3 tbsp flour: Thickens the creamy sauce perfectly without being gummy.
1 tbsp shrimp bouillon: Concentrates the seafood flavor beautifully.
1 & 1/2 cup water: Balances the sauce and helps blend all flavors.
1/2 cup heavy cream: Adds luscious creaminess and smooth texture.
Cheddar bay biscuit mix: The crowning glory on top—fluffy, cheesy, and packed with garlic goodness.
Shredded cheddar cheese: Sprinkled inside or on top for extra cheesy delight.

How to Make Shrimp & Lobster Pot Pie

Step 1: Cook the Seafood and Prepare Biscuit Dough

Begin by gently cooking the shrimp and lobster until they’re just about done—this keeps them tender and juicy inside the pot pie. While they cool, mix up your cheddar bay biscuit dough according to the package instructions and set it aside. Having these ready ensures the assembly goes smoothly and your topping bakes perfectly golden.

Step 2: Sauté the Vegetables

Next, toss the diced onion, celery, red bell pepper, and garlic into a pan with a little butter or oil. Cook them over medium heat until they soften and their aromas fill your kitchen. This step is vital as it builds the foundational flavor of the filling, giving it that warm, homey feel you’re after.

Step 3: Make the Creamy Roux and Sauce

Add butter to your sautéed veggies until melted, then sprinkle in the flour to create a roux. Stir this mixture constantly to avoid lumps and cook until it’s lightly golden. Slowly add in the shrimp bouillon and water, continuing to stir as the sauce thickens into a velvety base. Finish by stirring in the heavy cream, then fold in the cooked shrimp and lobster. This luscious mix is the heart of your Shrimp & Lobster Pot Pie.

Step 4: Assemble and Bake

Pour the creamy seafood mixture evenly into large ramekins or a baking dish. Dollop the biscuit dough over the filling, spreading it gently to cover. Bake everything in a preheated oven at 375°F for about 20 minutes until the biscuit topping is puffed and beautifully golden. For an extra burst of flavor and that signature garlic buttery finish, brush the tops with the garlic butter packet right after baking. Your Shrimp & Lobster Pot Pie is now ready to wow!

How to Serve Shrimp & Lobster Pot Pie

Garnishes

A sprinkle of freshly chopped parsley or chives adds a splash of green color that makes the pot pie look irresistible. A light dusting of paprika can bring warmth and a hint of earthiness to the visual appeal, while a dollop of sour cream or a squeeze of fresh lemon juice on the side can enhance the creamy and seafood flavors wonderfully.

Side Dishes

Keep it simple with crisp, fresh green salads or roasted seasonal vegetables to balance the richness of the pot pie. Lightly steamed asparagus or green beans tossed in lemon zest make superb complements. If you want to indulge, creamy mashed potatoes or buttery dinner rolls can make it a hearty feast.

Creative Ways to Present

Serve your Shrimp & Lobster Pot Pie in individual ramekins for an elegant, restaurant-style experience that feels personal and special. For a rustic touch, bake it in a cast-iron skillet and serve straight from it, letting everyone grab a hearty scoop. You can even make mini pot pies in muffin tins for delightful party appetizers or kid-friendly portions.

Make Ahead and Storage

Storing Leftovers

After your guests have enjoyed their meal, place any leftover pot pie in airtight containers and refrigerate. It will keep well for up to 3 days, allowing you to savor the seafood comfort food magic again without any loss of flavor.

Freezing

To freeze, assemble the pot pie but don’t bake it. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge before baking as usual to keep the biscuit topping perfectly flaky and the filling creamy.

Reheating

Reheat leftovers in the oven at 350°F until warmed through, usually about 15 minutes, to maintain the crispy biscuit topping. If you’re in a hurry, microwave in short bursts but keep in mind the biscuit top might lose some of its crunch.

FAQs

Can I substitute the langostino lobster with regular lobster or crab?

Absolutely! Regular lobster meat or even crab meat are fantastic substitutions. Just make sure to adjust cooking times slightly since different shellfish vary in tenderness and moisture content.

What can I use if I don’t have a cheddar bay biscuit mix?

You can use your favorite biscuit dough recipe or a store-bought biscuit mix, and simply add melted butter, shredded cheddar cheese, garlic powder, and some herbs like parsley to mimic that classic cheddar bay flavor.

Is Shrimp & Lobster Pot Pie suitable for meal prep?

Yes! It reheats well and can be made ahead of time, making it perfect for meal prep or entertaining. Just store it properly and bake the biscuit topping fresh for best results.

Can I make this dish gluten-free?

Definitely! Use a gluten-free flour blend to make the roux and opt for a gluten-free biscuit mix or make your own gluten-free biscuit topping to keep this dish just as delicious.

How spicy is this Shrimp & Lobster Pot Pie?

This recipe is mild and comforting in spice level. If you want a little heat, you can add a pinch of cayenne or a dash of hot sauce to the filling to kick things up a notch.

Final Thoughts

There’s nothing quite like the joy of digging into a warm, soul-satisfying Shrimp & Lobster Pot Pie that brings together the flavors of the sea with buttery biscuits and a creamy, flavorful filling. Whether it’s a weeknight treat or a dinner party showstopper, this recipe is bound to become one of your treasured favorites. So go ahead, gather your ingredients, and make this stunning pot pie your own—every bite is worth the effort!

Shrimp & Lobster Pot Pie Recipe

★★★★★

5.1 from 22 reviews

Author: lilan
Total Time: 50 mins
Yield: 3–4 servings 1x
Diet: Halal

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Description

A rich and comforting Shrimp & Lobster Pot Pie featuring succulent seafood in a creamy vegetable-filled sauce, topped with a golden cheddar bay biscuit crust. Perfect for a special dinner that combines the flavors of the sea with the heartiness of a traditional pot pie.

Instructions

Cook Seafood: Cook the shrimp and langostino lobster tail meat in a skillet over medium heat until they are just almost done but not overcooked. Remove from heat and set aside to cool slightly.
Prepare Vegetables: In the same skillet, sauté diced onion, celery, red bell pepper, and minced garlic with a pinch of salt and pepper until the vegetables are softened and aromatic, about 5-7 minutes.
Make Roux and Sauce: Add butter to the sautéed vegetables and melt completely. Sprinkle in the flour and stir continuously to form a roux, cooking for about 2 minutes to remove the raw flour taste. Slowly add the shrimp bouillon dissolved in water, stirring constantly to prevent lumps and to thicken the mixture. Gradually add more water as needed until the sauce reaches a creamy, thick consistency. Stir in the heavy cream and then fold in the cooked shrimp and lobster meat.
Assemble Pot Pies: Pour the creamy seafood and vegetable filling into large individual ramekins or a 9-inch pie dish, spreading evenly. Top each with a prepared cheddar bay biscuit dough layer, spreading it evenly over the filling. Sprinkle shredded cheddar cheese over the biscuit topping for extra flavor.
Bake and Serve: Bake the assembled pot pies in a preheated oven at 375°F (190°C) for about 20 minutes or until the biscuit topping is golden brown and cooked through. Once out of the oven, brush the tops with melted garlic butter for a flavorful finish. Serve warm immediately.

Notes

Ensure not to overcook the shrimp and lobster during the initial cooking to prevent toughness in the final dish.
Use fresh or frozen seafood that is properly thawed for the best flavor and texture.
Adjust the thickness of the sauce by controlling the amount of water added after the roux forms.
If desired, fresh herbs like thyme or parsley can be added to the filling for extra aroma and taste.
For a lighter version, consider substituting heavy cream with half-and-half, though it will affect richness.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Main Course
Method: Baking, Sautéing
Cuisine: American