Name: Shrimp and Lobster Biscuit Pot Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 2 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 cup seafood stock (or chicken stock); 1 cup heavy cream; 1 teaspoon fresh thyme, chopped; 1 cup frozen peas and carrots; 8 ounces shrimp, peeled and deveined; 6 ounces cooked lobster meat, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh parsley, chopped; 1 can refrigerated biscuit dough (or homemade, 6 biscuits)

Imagine diving your spoon through a golden biscuit crust into creamy seafood stew, filled with tender shrimp and sweet chunks of lobster. That’s the joy of this Shrimp and Lobster Biscuit Pot Pie — indulgent comfort food that feels like a warm hug in a bowl. It’s elegant enough for a special dinner, but simple enough for cozy Sunday evenings at home.

With its flaky, buttery biscuit topping and rich, savory filling, this dish turns an ordinary day into something extraordinary. The flavors are layered with garlic, cream, seafood stock, and herbs, delivering a luxurious pot pie that doesn’t need a special occasion to be served.

Why You’ll Love This Shrimp and Lobster Biscuit Pot Pie

This recipe offers an irresistible combo of creamy, savory, and buttery flavors. The shrimp and lobster add natural sweetness and decadence, while the biscuits provide the perfect crisp counterpoint. It’s a make-ahead friendly meal and freezer-friendly, too, making it ideal for meal prep or entertaining.

Whether you’re looking for a new comfort food classic or trying to impress dinner guests, this pot pie delivers big flavor without overly complicated steps.

What Kind of Seafood Should I Use?

Fresh or frozen shrimp work equally well—just make sure they’re peeled and deveined. For lobster, pre-cooked tails are a smart option, or use fresh if you want to splurge. You can also substitute with crab meat or scallops for a twist.

Ingredients for the Shrimp and Lobster Biscuit Pot Pie

Each ingredient plays a part in creating rich layers of flavor and texture.

Shrimp: Adds tender, juicy bites with a mild sweetness.

Lobster meat: Provides a buttery, indulgent texture that elevates the pot pie to something special.

Butter: Used to sauté aromatics and adds richness to the sauce.

Garlic and onion: Bring in deep savory notes.

Flour: Helps thicken the seafood sauce.

Seafood or chicken stock: Adds depth and umami to the creamy filling.

Heavy cream: Creates that silky, luscious consistency we love in pot pie.

Fresh thyme and parsley: Deliver earthy, bright notes to balance the richness.

Frozen peas and carrots: For color and classic pot pie texture.

Store-bought or homemade biscuit dough: The buttery crown that pulls it all together.

Salt and black pepper: Essential to bring out all the flavors.

How To Make the Shrimp and Lobster Biscuit Pot Pie

Step 1: Sauté the Aromatics

In a large skillet, melt butter over medium heat. Add chopped onion and garlic. Sauté until translucent and fragrant, about 3 minutes.

Step 2: Build the Base

Sprinkle flour over the sautéed mixture and stir continuously for 1-2 minutes to create a roux. Slowly whisk in seafood stock, then heavy cream, stirring until the sauce thickens.

Step 3: Add Seafood and Veggies

Add shrimp and lobster pieces into the sauce along with peas and carrots. Season with salt, pepper, and thyme. Cook for 3-4 minutes until shrimp just turn pink.

Step 4: Assemble the Pot Pie

Transfer the filling into individual ramekins or a large baking dish. Top with rounds of biscuit dough, spacing slightly apart to allow room for puffing.

Step 5: Bake to Golden Perfection

Bake at 400°F (200°C) for 15-20 minutes or until biscuits are golden and cooked through.

Serving and Storing Shrimp and Lobster Biscuit Pot Pie

This recipe makes enough to feed 4 to 6 people generously. Serve piping hot straight from the oven, garnished with chopped parsley or a squeeze of lemon for brightness.

To store, let the pie cool, then cover tightly and refrigerate for up to 3 days. Reheat in a 350°F oven until warm. For longer storage, freeze for up to one month — just bake straight from frozen, adding extra time.

What to Serve With Shrimp and Lobster Biscuit Pot Pie?

Garden Salad

A crisp green salad with vinaigrette cuts through the richness.

Roasted Asparagus

Bright and lemony, it complements the creamy seafood.

Garlic Green Beans

Simple and snappy, these bring freshness and crunch.

Crusty Bread

Perfect for soaking up any leftover sauce.

White Wine or Sparkling Water

A clean, crisp drink balances the buttery notes.

Fruit Salad

A light and refreshing finish to the meal.

Corn on the Cob

Sweet and juicy, it adds a comforting Southern vibe.

Baked Sweet Potatoes

Their natural sweetness pairs surprisingly well with seafood.

Want More Seafood Ideas?

If you’re loving this Shrimp and Lobster Biscuit Pot Pie, explore more savory seafood recipes on NoraNosh:

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And if you gave it a try, let me know how yours turned out. Did you use crab instead of lobster? Add chili flakes for a kick? Share your twist in the comments — I love hearing how you make these dishes your own.

Discover more hearty and creative dinner ideas on my Pinterest board, where I post daily inspiration from my kitchen.