Decadent Shrimp Lobster Cheddar Bay Biscuit Pot Pie Recipe
This Decadent Shrimp Lobster Cheddar Bay Biscuit Pot Pie combines rich seafood flavors with a creamy filling topped with cheesy cheddar bay biscuits. Bursting with crab, shrimp, clams, crawfish or lobster, and enhanced with celery, water chestnuts, and a garlicky biscuit topping, this comforting casserole is the perfect dinner to impress and satisfy any seafood lover.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American Seafood
Ingredients
Seafood Filling
- 6 oz lump crab meat
- 6 oz cooked baby shrimp, drained and rinsed if using canned
- 6 oz baby clams, reserve juice
- 12 oz cooked crawfish tails or chopped lobster tails
- 1 cup chopped celery
- 8 oz water chestnuts, drained and chopped
- ¼ red onion, diced
- ½ teaspoon minced garlic
- 8 oz clam juice
- ½ cup heavy cream
- ¼ cup white wine or vegetable broth
- Salt and white pepper to taste
Biscuit Topping
- 11.36 oz Red Lobster Cheddar Bay biscuit mix
- ¼ cup butter, melted
- ¾ cup water
- ½ cup shredded cheddar cheese
Garnish
- 1 lemon, sliced into wedges
- Old Bay seasoning (optional)
- 2 tablespoons parsley (optional, for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 425ºF (218ºC) and grease a 2-quart casserole dish thoroughly to prevent sticking.
- Mix Seafood Filling: In a large bowl, combine lump crab meat, cooked baby shrimp, baby clams with reserved juice, cooked crawfish tails or lobster, chopped celery, chopped water chestnuts, diced red onion, minced garlic, clam juice, heavy cream, white wine or vegetable broth, salt, and white pepper. Stir well until all ingredients are evenly mixed.
- Assemble Filling in Casserole Dish: Transfer the prepared seafood mixture into the greased casserole dish, spreading it out evenly.
- Prepare Biscuit Topping: In a separate bowl, combine the Red Lobster Cheddar Bay biscuit mix, shredded cheddar cheese, and ¾ cup water. Stir until a dough forms and all ingredients are thoroughly incorporated.
- Top Filling with Biscuit Dough: Spoon dollops of the biscuit dough over the seafood filling to form about 8-10 biscuit mounds, covering the surface.
- Bake the Pot Pie: Place the casserole in the preheated oven and bake uncovered for 15 minutes. Then reduce the oven temperature to 350ºF (177ºC), loosely cover the dish with foil, and continue baking for an additional 20 minutes until biscuits are golden and cooked through.
- Add Butter Glaze: While the pot pie is baking, melt ¼ cup butter in a bowl, then add the seasoning packet from the biscuit mix box. Stir until well combined. As soon as you remove the casserole from the oven, brush this garlic and herb butter glaze evenly over the top of the biscuits.
- Garnish and Serve: Serve the pot pie warm by scooping portions onto plates or into bowls. Garnish with lemon wedges, a sprinkle of Old Bay seasoning if desired, and chopped parsley for a fresh finish.
Notes
- You can substitute crawfish with lobster tails or omit for a simpler seafood mix.
- If you don’t have Red Lobster biscuit mix, a similar cheddar bay biscuit mix or homemade biscuit dough with cheddar cheese can be used.
- Make sure to rinse canned shrimp thoroughly to reduce saltiness and any fishy taste.
- Covering with foil during the second baking phase helps cook the filling evenly and prevents the biscuit topping from browning too quickly.
- Fresh parsley and lemon wedges add brightness and balance the rich seafood flavors.
- Use white pepper for seasoning to maintain the light color of the filling.
