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Shrimp and lobster biscuit pot pie served in a golden pastry crust

Shrimp & Lobster Biscuit Pot Pie

This Shrimp & Lobster Biscuit Pot Pie takes comfort food to the next level with succulent seafood in a creamy sauce topped with flaky biscuits.
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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, Comfort Food
Calories: 480
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
  • Salt and pepper 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.
  3. Add the onion, garlic, celery, and carrots; sauté until softened (about 5 minutes).
  4. Stir in the flour and cook for 1 minute.
  5. Gradually add the seafood stock and heavy cream, stirring until thickened.
  6. Add the shrimp, lobster, thyme, and salt and pepper, mixing well.
  7. Pour the seafood mixture into a baking dish.
  8. 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

If you have leftovers, store them for up to three days in the fridge. You can prep the filling ahead of time.