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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 casserole. This cheddar bay biscuit pot pie bakes until the biscuits turn golden and the filling bubbles hot, just like an easy Red Lobster copycat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Seafood filling
  • 1 lb large shrimp peeled and deveined
  • 2 lobster tails cooked and chopped (or use 1 cup imitation lobster)
  • 1 tbsp butter for cooking the onion and garlic
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup all-purpose flour measured as 1/2 cup
  • 2 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 1 tsp Old Bay seasoning
  • salt and black pepper to taste
Cheddar Bay biscuits
  • 2 cups Bisquick baking mix
  • 0.67 cup whole milk 2/3 cup
  • 1 cup sharp cheddar shredded
  • 1 4 tbsp butter melted (use 1/4 cup)
  • 0.5 tsp garlic powder
  • fresh parsley for topping

Equipment

  • 1 cast iron skillet

Method
 

Preheat and cook base
  1. Preheat oven to 400°F.
  2. Melt butter in an oven-safe skillet over medium heat, then cook the onion for 4 minutes until softened.
  3. Add garlic and cook briefly, then whisk in the all-purpose flour and cook 1 minute to remove the raw flour taste.
Make creamy filling
  1. Gradually whisk in the seafood or chicken broth and heavy cream, then simmer until thickened, about 5 minutes, until the sauce coats a spoon.
  2. Stir in the large shrimp, lobster, frozen peas, corn kernels, and Old Bay seasoning, then cook 3 minutes until the shrimp just begin to turn pink.
Top with cheddar bay biscuits and bake
  1. Mix Bisquick baking mix, whole milk, and sharp cheddar until just combined, leaving the batter thick and slightly lumpy.
  2. Drop spoonfuls of biscuit batter over the hot seafood filling, covering it in an even layer.
  3. Bake for 18–22 minutes at 400°F until the biscuits are golden and the filling is bubbling at the edges.
  4. Brush the hot biscuits with melted garlic butter and scatter fresh parsley immediately out of the oven.

Notes

For a thicker filling, simmer the sauce until it noticeably coats the back of a spoon before adding shrimp and lobster. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing isn’t ideal because biscuits can soften, but you can freeze the filling alone and bake fresh biscuits when thawed. For a lighter option, swap heavy cream with half-and-half and reduce the simmer time slightly to keep it creamy.