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.

Ingredients

Scale

Seafood

1 lb small shrimp, peeled and deveined
8 oz langostino lobster tail meat

Vegetables

1 red bell pepper, diced
1/2 onion, diced
3 garlic cloves, minced
1 celery stalk, diced

Seasonings & Dairy

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

Topping

Cheddar bay biscuit mix (prepared according to package directions)
Shredded cheddar cheese, for topping
Garlic butter packet (for brushing after baking)

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

Nutrition

Serving Size: 1 pot pie (approx. 1 ramekin serving)
Calories: 520 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 175 mg

Keywords: shrimp pot pie, lobster pot pie, seafood pot pie, cheddar bay biscuit topping, creamy seafood casserole, easy seafood dinner, baked pot pie