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Shrimp & Lobster Cheddar Bay Biscuit Pot Pie

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie for Cozy Nights

Try this Shrimp & Lobster Cheddar Bay Biscuit Pot Pie for a cozy meal that beats takeout, featuring a creamy filling and flaky biscuits.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American, Seafood
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 tablespoons Unsalted Butter Can substitute with margarine for a dairy-free version.
  • 2 cloves Garlic Fresh is best but garlic powder can be used in a pinch.
  • 1 medium Onion Shallots can be substituted for a milder taste.
  • 1 cup Celery Bell peppers can be used for a different texture.
  • 1/4 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 2 cups Seafood Stock Chicken stock can be used as an alternative.
  • 1 cup Heavy Cream Coconut cream serves as a great non-dairy alternative.
  • 1 tablespoon Old Bay Seasoning Use another seafood seasoning blend if unavailable.
  • to taste Salt & Black Pepper Adjust to personal preference.
  • 1 pound Raw Shrimp Uncooked is best, frozen is acceptable if properly thawed.
  • 1 cup Cooked Lobster Meat Substitute with more shrimp or crab if necessary.
  • 2 tablespoons Fresh Parsley Chives can be used or omitted.
For the Biscuits
  • 1 cup Cheddar Cheese Any sharp cheese works well.
  • 1 tablespoon Baking Powder Ensure it’s fresh.
  • 1 teaspoon Garlic Powder Fresh garlic can substitute for additional freshness.
  • 1/2 cup Whole Milk Can substitute with non-dairy milk if needed.

Equipment

  • oven
  • Large skillet
  • mixing bowls
  • Ramekins

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Melt unsalted butter in a large skillet over medium heat. Add minced garlic, diced onion, and chopped celery; sauté for about 5 minutes until fragrant.
  3. Sprinkle in all-purpose flour and stir for about 1 minute. Gradually whisk in seafood stock and heavy cream, cooking for 5-7 minutes until thickened.
  4. Add Old Bay seasoning, salt, and pepper to the sauce. Gently fold in raw shrimp and cooked lobster meat; cook for 2-3 minutes until shrimp are pink.
  5. In a separate bowl, combine flour, baking powder, garlic powder, and salt. Cut in grated butter until resembling coarse crumbs, then stir in cheddar cheese.
  6. Add whole milk to the dry mixture and mix gently until just combined, creating a soft dough.
  7. Spoon the creamy seafood filling into ramekins. Drop dollops of biscuit dough on top of the filling.
  8. Bake in the preheated oven for 20-25 minutes until biscuits are golden and filling is bubbling.
  9. Remove from oven and let rest for 5-10 minutes before serving.

Nutrition

Serving: 1dishCalories: 520kcalCarbohydrates: 35gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 780mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers tightly covered in the fridge for up to 3 days. Can freeze assembled but unbaked for up to 3 months.

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