There are meals that feel comforting, and then there are meals that feel unforgettable. Shrimp & Lobster Biscuit Pot Pie belongs to the second category—a true showstopper that blends the cozy warmth of a traditional pot pie with the luxurious flavor of fresh seafood. Instead of the usual chicken or turkey, this recipe transforms the humble pot pie into a gourmet centerpiece, filled with tender shrimp, sweet lobster meat, and a creamy sauce that ties everything together.

What makes this dish even more special is the topping: fluffy, golden biscuits that soak up all the rich seafood flavors while adding their own buttery crunch. Perfect for family dinners, holiday celebrations, or romantic evenings at home, the Shrimp & Lobster Biscuit Pot Pie is not just food—it’s a memory in the making.

Why Choose Shrimp & Lobster Biscuit Pot Pie?

The words “shrimp” and “lobster” instantly conjure images of elegance and indulgence. Pairing these shellfish with the rustic heartiness of a biscuit pot pie might sound unconventional, but it creates the perfect balance:

• Decadence meets comfort – Lobster provides rich, buttery sweetness, while shrimp adds a fresh, ocean-briny bite.

• Biscuit topping instead of pie crust – The biscuits soak up the creamy seafood filling while staying fluffy and golden.

• A show-stopping centerpiece – Perfect for holidays, special dinners, or when you simply want to treat yourself.

Unlike chicken pot pie, which is familiar and predictable, Shrimp & Lobster Biscuit Pot Pie feels like a gourmet upgrade that still brings warmth and nostalgia to the table.

A Brief History of Pot Pie

The origins of pot pie date back to ancient Rome, where meat and vegetables were baked under a crust. Over centuries, the dish evolved across Europe and eventually became a staple in American kitchens. Traditional versions often use poultry, but coastal regions have long experimented with seafood fillings. The Shrimp & Lobster Biscuit Pot Pie is a modern twist that combines classic Southern biscuit culture with New England’s love for shellfish.

Ingredients for Shrimp & Lobster Biscuit Pot Pie

To craft the perfect Shrimp & Lobster Biscuit Pot Pie, quality ingredients are essential. Here’s what makes the dish shine:

Seafood

• Shrimp – Large, peeled, and deveined shrimp work best. Fresh or frozen can be used, but avoid pre-cooked shrimp as they can become rubbery.

• Lobster – Lobster tails are the easiest option, though claw meat adds sweetness. Steamed and chopped lobster is ideal.

Vegetables

• Mirepoix (carrots, celery, onion) – The foundation of flavor.

• Peas and corn – Classic pot pie fillers that add sweetness and texture.

• Mushrooms (optional) – Enhance the earthy depth of the filling.

Creamy Sauce

• Butter and flour (roux) – Create the base for the sauce.

• Seafood stock or chicken broth – Adds depth; seafood stock intensifies the shellfish flavor.

• Heavy cream – Provides luxurious richness.

Biscuit Topping

• All-purpose flour, butter, baking powder, milk – A classic biscuit mix, but you can also use store-bought biscuits for convenience.

• Herbs (thyme, parsley, chives) – Fresh herbs brighten the flavor and add aroma.

Step-by-Step Recipe: Shrimp & Lobster Biscuit Pot Pie

This recipe serves 6–8 people and takes about 1 hour from start to finish.

Ingredients

• 1 lb shrimp, peeled and deveined

• 1 lb cooked lobster meat, chopped

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 cup frozen peas

• 1 cup corn kernels

• 4 tbsp butter

• 4 tbsp all-purpose flour

• 2 ½ cups seafood stock (or chicken broth)

• 1 cup heavy cream

• 1 tsp fresh thyme

• 1 tsp Old Bay seasoning

• Salt & pepper to taste

For the biscuits:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup cold butter, cubed

• ¾ cup milk (plus extra for brushing)

• 1 tbsp chopped parsley

Instructions

1. Prepare the filling:
   In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in flour to make a roux. Gradually whisk in seafood stock, then add cream. Cook until the sauce thickens.

2. Season and add seafood:
   Stir in thyme, Old Bay seasoning, peas, and corn. Gently fold in shrimp and lobster meat. Cook for 3–4 minutes until shrimp turn pink (they will continue cooking in the oven). Adjust seasoning.

3. Transfer to baking dish:
   Pour the seafood mixture into a greased 9×13 baking dish.

4. Make the biscuits:
   In a bowl, combine flour, baking powder, and salt. Cut in butter until crumbly. Add milk and parsley; mix until dough forms. Drop spoonfuls of dough over the seafood filling.

5. Bake:
   Preheat oven to 400°F (200°C). Bake uncovered for 20–25 minutes until biscuits are golden brown.

6. Serve:
   Allow to rest for 5 minutes. Garnish with fresh herbs and serve hot.

Tips for the Perfect Shrimp & Lobster Biscuit Pot Pie

1. Don’t overcook seafood – Shrimp and lobster cook quickly. Slightly undercook before baking to prevent rubbery texture.

2. Use homemade stock – If you’ve steamed lobster, use the shells to make a quick stock for extra flavor.

3. Customize vegetables – Add leeks, spinach, or asparagus for seasonal flair.

4. Cheesy biscuits – Mix in shredded cheddar or Parmesan for extra indulgence.

Variations of Shrimp & Lobster Biscuit Pot Pie

• Spicy Cajun Version – Add Cajun seasoning and smoked paprika to the filling.

• Creamy Garlic Parmesan – Stir Parmesan cheese into the sauce for a rich, cheesy flavor.

• Lightened-Up Version – Use half-and-half instead of heavy cream, and top with whole-wheat biscuits.

• Mini Pot Pies – Bake individual servings in ramekins for an elegant dinner party presentation.

What to Serve with Shrimp & Lobster Biscuit Pot Pie

This dish is hearty enough to stand alone, but the right sides enhance the experience:

• Fresh green salad with lemon vinaigrette balances richness.

• Roasted asparagus or broccoli add a crisp, earthy contrast.

• White wine or sparkling rosé complements the seafood beautifully.

Nutritional Information (per serving, approx.)

• Calories: 480

• Protein: 32g

• Fat: 26g

• Carbs: 30g

• Fiber: 3g

• Sodium: 780mg

Storing and Reheating Shrimp & Lobster Biscuit Pot Pie

• Refrigerator – Store leftovers in an airtight container for up to 3 days.

• Freezer – Wrap tightly and freeze for up to 2 months. Bake from frozen at 350°F until heated through.

• Reheating – Cover with foil and warm in the oven at 350°F to keep biscuits from drying out.

Why Shrimp & Lobster Biscuit Pot Pie is Perfect for Special Occasions

This dish has all the qualities of a celebratory meal: it’s comforting, indulgent, and visually stunning. Serve it at holiday gatherings, romantic dinners, or when entertaining guests. It’s also a clever way to stretch luxurious lobster by pairing it with more affordable shrimp, ensuring both extravagance and practicality.

Conclusion

The Shrimp & Lobster Biscuit Pot Pie is more than just dinner—it’s an experience. It marries the coziness of a classic pot pie with the elegance of shellfish, making it perfect for family gatherings or special occasions. The creamy seafood filling, the buttery biscuit topping, and the rich flavors all come together for a meal that’s sure to be remembered.

Shrimp & Lobster Biscuit Pot Pie

This recipe serves 6–8 people and takes about 1 hour from start to finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• Ingredients
• 1 lb shrimp peeled and deveined
• 1 lb cooked lobster meat chopped
• 1 medium onion diced
• 2 carrots diced
• 2 celery stalks diced
• 1 cup frozen peas
• 1 cup corn kernels
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 ½ cups seafood stock or chicken broth
• 1 cup heavy cream
• 1 tsp fresh thyme
• 1 tsp Old Bay seasoning
• Salt & pepper to taste
• For the biscuits:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold butter cubed
• ¾ cup milk plus extra for brushing
• 1 tbsp chopped parsley

Method

 

1. Instructions
2. Prepare the filling:
3. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in flour to make a roux. Gradually whisk in seafood stock, then add cream. Cook until the sauce thickens.
4. Season and add seafood:
5. Stir in thyme, Old Bay seasoning, peas, and corn. Gently fold in shrimp and lobster meat. Cook for 3–4 minutes until shrimp turn pink (they will continue cooking in the oven). Adjust seasoning.
6. Transfer to baking dish:
7. Pour the seafood mixture into a greased 9x13 baking dish.
8. Make the biscuits:
9. In a bowl, combine flour, baking powder, and salt. Cut in butter until crumbly. Add milk and parsley; mix until dough forms. Drop spoonfuls of dough over the seafood filling.
10. Bake:
11. Preheat oven to 400°F (200°C). Bake uncovered for 20–25 minutes until biscuits are golden brown.
12. Serve:
13. Allow to rest for 5 minutes. Garnish with fresh herbs and serve hot.