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Shrimp & Lobster Biscuit Pot Pie

A warm, creamy pot pie filled with succulent shrimp and lobster, topped with flaky biscuits, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Seafood Filling
  • 1 cup shrimp, peeled and deveined
  • 1 cup lobster meat, cooked and chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup seafood stock
  • 1/2 cup heavy cream
  • 1 teaspoon thyme
  • to taste salt and pepper Adjust to taste
Biscuit Topping
  • 1 can refrigerated biscuit dough

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, melt the butter over medium heat. Add the onion, garlic, celery, and carrots; sauté until softened.
  3. Stir in the flour and cook for 1 minute. Gradually add the seafood stock and heavy cream, stirring until thickened.
  4. Add the shrimp, lobster, thyme, salt, and pepper, mixing well.
  5. Pour the seafood mixture into a baking dish.
  6. Cut the biscuit dough into quarters and arrange them on top of the filling.
Baking
  1. Bake for 15-20 minutes or until the biscuits are golden brown.
  2. Let it cool for a few minutes before serving.

Notes

For best results, sauté garlic until toasted for depth. This dish pairs well with a crisp garden salad or garlic bread.