Shrimp and Lobster Biscuit Pot Pie

Tired of mealtime monotony sapping your energy and vitality? I’m Anne Newgent, and I’m here to transform your kitchen into a powerhouse of high-efficiency, protein-rich nutrition. Prepare to elevate your culinary game with a dish that promises both comfort and uncompromising nutritional value: the glorious Shrimp and Lobster Biscuit Pot Pie.

This isn’t just a meal; it’s a strategic fuel injection, combining succulent seafood with a rich, savory filling and a fluffy, golden biscuit topping. You’ll savor every bite, knowing you’re nourishing your body with premium protein, designed to combat fatigue and support peak performance. Get ready to reclaim your strength and zest for life with this truly exceptional Shrimp and Lobster Biscuit Pot Pie.

Why You’ll Love This Recipe

• Muscle-Building Powerhouse: The Shrimp and Lobster Biscuit Pot Pie delivers a significant protein punch, essential for muscle preservation and overall strength, making it ideal for your active lifestyle.
• Effortless Elegance: Despite its luxurious feel, this Shrimp and Lobster Biscuit Pot Pie recipe is designed for busy schedules, offering a gourmet experience with straightforward steps.
• Unforgettable Flavor: Experience a symphony of rich, savory notes from the tender shrimp and lobster, perfectly balanced by a creamy sauce and a light, herbed biscuit crust.
• Revitalize Your Routine: Break free from boring meals! This vibrant Shrimp and Lobster Biscuit Pot Pie injects excitement and premium nutrition back into your weekly menu.

Ingredients You’ll Need

Crafting an exceptional Shrimp and Lobster Biscuit Pot Pie begins with selecting the finest ingredients. Quality truly makes a difference, amplifying both flavor and nutritional impact. Choose fresh, sustainably sourced seafood whenever possible.

• For the Filling:
  • 1 tablespoon Olive oil
  • 2 tablespoons Unsalted butter
  • 1 cup finely diced Yellow onion
  • 1 cup finely diced Celery
  • 1 cup finely diced Carrots
  • 2 cloves Garlic, minced
  • 1/2 cup All-purpose flour (or gluten-free blend)
  • 4 cups Low-sodium chicken or seafood broth
  • 1 cup Whole milk (or unsweetened almond milk for lighter option)
  • 1/2 cup Dry white wine (like Sauvignon Blanc, optional but recommended for depth)
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Smoked paprika
  • 1/4 teaspoon Cayenne pepper (optional, for a hint of heat)
  • 1 pound large raw Shrimp, peeled, deveined, tails removed
  • 1 pound cooked Lobster meat, roughly chopped (from tails or claws)
  • 1 cup frozen Green peas
  • 1/4 cup chopped fresh Parsley
  • Salt and freshly ground Black pepper to taste
• For the Biscuits:
  • 2 cups All-purpose flour (or gluten-free blend)
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic powder
  • 1/4 cup cold Unsalted butter, cubed
  • 3/4 cup Buttermilk (or regular milk with 1 teaspoon lemon juice, let sit 5 mins)
  • 2 tablespoons chopped fresh Chives or Dill
  • 1 Egg, beaten (for egg wash, optional)

Substitutions & Variations

Embrace flexibility in your kitchen! This Shrimp and Lobster Biscuit Pot Pie recipe adapts beautifully to various dietary needs and ingredient availability. Remember, small swaps can significantly impact your nutritional profile while maintaining exceptional flavor.

• Seafood Swaps: If lobster is unavailable or expensive, use an additional pound of shrimp, or incorporate scallops, crab meat, or firm white fish like cod or halibut for your Shrimp and Lobster Biscuit Pot Pie.
• Dairy-Free: Substitute the butter with olive oil, whole milk with unsweetened almond or cashew milk, and buttermilk with a plant-based alternative. Ensure your biscuits use plant-based butter.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend for both the filling thickener and the biscuit topping.
• Vegetable Boost: Enhance your Shrimp and Lobster Biscuit Pot Pie with extra nutrients by adding diced bell peppers, mushrooms, or spinach to the filling.
• Herb Variations: Experiment with fresh dill, tarragon, or rosemary in the biscuit dough or filling for different aromatic profiles.

Embrace flexibility in your kitchen! If you’re looking for another twist on classic comfort food, check out the mouthwatering Garlic Parmesan Chicken Meatloaf, which adapts beautifully for various dietary needs while delivering on flavor.

Equipment You’ll Need

• Large oven-safe skillet (cast iron or Dutch oven, 10-12 inches) OR 9×13 inch baking dish
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Pastry blender or fork (for biscuits)
• Rolling pin (optional, for biscuits)
• Small bowl (for egg wash)
• Pastry brush (optional)

Step-by-Step Instructions

Let’s construct your ultimate high-protein, energy-boosting Shrimp and Lobster Biscuit Pot Pie. Follow these steps meticulously to achieve a perfect balance of flavor and texture, ensuring every bite fuels your active life.

1. Prepare the Biscuit Topping: In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the buttermilk and chives/dill, mixing gently until just combined. Do not overmix. Cover and refrigerate while you prepare the filling. This rest ensures tender biscuits for your Shrimp and Lobster Biscuit Pot Pie.
2. Sauté Aromatics: In your large oven-safe skillet or Dutch oven, heat olive oil and butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, until softened, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
3. Build the Roux: Sprinkle the flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux. This forms the base for your incredibly creamy Shrimp and Lobster Biscuit Pot Pie.
4. Deglaze and Thicken: Gradually whisk in the dry white wine (if using), scraping up any browned bits from the bottom of the pan. Let it reduce for a minute. Slowly pour in the chicken or seafood broth and milk, whisking continuously to prevent lumps.
5. Season the Sauce: Add dried thyme, smoked paprika, and cayenne pepper (if using). Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens to your desired consistency, about 5-7 minutes. Season generously with salt and freshly ground black pepper. Taste and adjust.
6. Add Seafood and Peas: Stir in the raw shrimp, cooked lobster meat, and frozen green peas. Cook for 3-5 minutes, just until the shrimp turns pink and opaque. Be careful not to overcook the seafood, as it will continue to cook in the oven. Remove the skillet from the heat and stir in the fresh parsley. Transfer the filling to a 9×13 inch baking dish if not using an oven-safe skillet. This is the heart of your magnificent Shrimp and Lobster Biscuit Pot Pie.
7. Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Remove the biscuit dough from the refrigerator. Roll out the dough to about 1/2-inch thickness or simply drop spoonfuls of dough evenly over the hot filling, leaving small gaps for steam to escape. For a classic look, use a biscuit cutter.
8. Bake to Golden Perfection: If desired, brush the tops of the biscuits with a beaten egg wash for a golden sheen. Place the Shrimp and Lobster Biscuit Pot Pie in the preheated oven. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling robustly.
9. Rest and Serve: Let the Shrimp and Lobster Biscuit Pot Pie rest for 5-10 minutes before serving. This allows the sauce to set and prevents burns. Serve hot and enjoy the fruits of your labor!

Let’s construct your ultimate high-protein, energy-boosting Shrimp and Lobster Biscuit Pot Pie. If you’re in the mood for another creamy and robust dish, don’t miss the satisfying recipe for Creamy Buffalo Chicken Chowder, perfect for fueling your active lifestyle.

Pro Tips for Success

• Don’t Overcook the Seafood: Shrimp and lobster cook quickly. Add them to the sauce just before transferring to the oven. They’ll finish cooking during the bake, keeping them tender and succulent in your Shrimp and Lobster Biscuit Pot Pie.
• Cold Butter for Biscuits: Always use very cold butter for your biscuit dough. This creates steam during baking, resulting in flaky, tender biscuits. Avoid overworking the dough to maintain that light texture.
• Thicken the Sauce Properly: Ensure your roux is cooked for at least a minute to remove the raw flour taste. Whisk constantly when adding liquids to prevent lumps and achieve a smooth, creamy sauce for your Shrimp and Lobster Biscuit Pot Pie.
• Seasoning is Key: Taste your sauce before adding the seafood. Adjust salt, pepper, and herbs as needed. A well-seasoned sauce elevates the entire Shrimp and Lobster Biscuit Pot Pie.
• Oven-Safe Skillet Advantage: Using an oven-safe skillet or Dutch oven means less cleanup and keeps the filling piping hot as you add the biscuit topping.

Storage & Reheating Tips

Maximize the longevity and deliciousness of your Shrimp and Lobster Biscuit Pot Pie with these practical storage and reheating recommendations.

• Refrigeration: Store any leftover Shrimp and Lobster Biscuit Pot Pie in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: To freeze, allow the pot pie to cool completely. You can freeze individual portions or the entire pie (if baked in a freezer-safe dish). Wrap tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating (Oven): For best results, reheat the Shrimp and Lobster Biscuit Pot Pie in a preheated oven at 300°F (150°C) until warmed through and the biscuits are crisp again, about 20-30 minutes for individual servings, or 40-50 minutes for a whole pie. Cover with foil if the biscuits brown too quickly.
• Reheating (Microwave): While convenient, microwaving can soften the biscuits. For single servings, heat on medium power until hot, usually 2-4 minutes.

Maximize the longevity and deliciousness of your Shrimp and Lobster Biscuit Pot Pie with these practical storage and reheating recommendations. For another delicious finger food to enjoy, consider the classic Buffalo Wings, which are always a hit at gatherings!

What to Serve With This Recipe

While the Shrimp and Lobster Biscuit Pot Pie is a complete meal in itself, pairing it with fresh, vibrant sides enhances its richness and provides a balanced nutritional profile. Think clean, crisp, and complementary flavors to elevate your dining experience.

• Crisp Green Salad: A simple mixed green salad with a light vinaigrette (lemon and olive oil) provides a refreshing counterpoint to the creamy pot pie. Add some cucumber and cherry tomatoes for crunch.
• Roasted Asparagus: Lightly roasted asparagus spears, seasoned with garlic and a squeeze of lemon, offer a tender, slightly crisp vegetable side that pairs beautifully with the seafood.
• Steamed Green Beans: Quick and easy, steamed green beans tossed with a pat of butter or a drizzle of olive oil, and a sprinkle of sea salt, add a vibrant green color and healthy fiber.
• Sautéed Spinach or Kale: Wilted spinach or kale, quickly sautéed with garlic, provides a nutrient-dense, earthy contrast to the rich Shrimp and Lobster Biscuit Pot Pie.
• A Light White Wine: A crisp Sauvignon Blanc or Pinot Grigio complements the seafood and creamy sauce without overpowering the delicate flavors of your Shrimp and Lobster Biscuit Pot Pie.

Frequently Asked Questions (FAQ)

Shrimp and Lobster Biscuit Pot Pie is a delightful fusion of seafood and comforting pastries, combining rich flavors with a flaky biscuit topping. This dish highlights the versatile use of shellfish in cuisine, which can enhance both taste and nutrition, as noted in discussions about seafood dishes.

Final Thoughts

Reclaim your vitality and energize your week with this spectacular Shrimp and Lobster Biscuit Pot Pie. It’s more than a meal; it’s a testament to how delicious, protein-rich eating can be accessible and empowering. Fuel your strength, preserve your muscles, and savor every moment of this incredible culinary journey. You deserve this high-efficiency, deeply satisfying meal that supports your strong, active lifestyle!

Nutrition Information (per serving)

This information is an estimate based on approximately 6 servings per recipe.

Anne Newgent

Shrimp and Lobster Biscuit Pot Pie

Elevate your culinary game with a dish that promises both comfort and uncompromising nutritional value: the glorious Shrimp and Lobster Biscuit Pot Pie. This dish combines succulent seafood with a rich, savory filling and a fluffy, golden biscuit topping, offering a strategic fuel injection to combat fatigue and support peak performance.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 700

Ingredients Method Notes

Ingredients

  

• 1 tablespoon Olive oil
• 2 tablespoons Unsalted butter
• 1 cup finely diced Yellow onio
• 1 cup finely diced Celery
• 1 cup finely diced Carrots
• 2 cloves Garlic, minced
• 1/2 cup All-purpose flour
• 4 cups Low-sodium chicken or seafood broth
• 1 cup Whole milk
• 1/2 cup Dry white wine
• 1 teaspoon Dried thyme
• 1/2 teaspoon Smoked paprika
• 1/4 teaspoon Cayenne pepper
• 1 pound large raw Shrimp, peeled, deveined, tails removed
• 1 pound cooked Lobster meat, roughly chopped
• 1 cup frozen Green peas
• 1/4 cup chopped fresh Parsley
• Salt and freshly ground Black pepper to taste
• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Garlic powder
• 1/4 cup cold Unsalted butter, cubed
• 3/4 cup Buttermilk
• 2 tablespoons chopped fresh Chives or Dill
• 1 Egg, beaten for egg wash

Method

 

1. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Cut in the cold butter until it resembles coarse crumbs. Pour in the buttermilk and mix gently until just combined. Cover and refrigerate.
2. In a large oven-safe skillet, heat olive oil and butter over medium heat. Add the onion, celery, and carrots, sautéing for 5-7 minutes. Add minced garlic and cook for another minute.
3. Sprinkle flour over the vegetables, stirring constantly for 1-2 minutes to create a light roux.
4. Gradually whisk in white wine (if using), then the broth and milk, stirring to prevent lumps.
5. Add dried thyme, smoked paprika, and cayenne pepper. Simmer until sauce thickens, about 5-7 minutes. Season with salt and pepper.
6. Stir in shrimp, lobster, and peas, cooking briefly until shrimp are just pink. Stir in parsley.
7. Preheat oven to 400°F (200°C). Roll out biscuit dough to 1/2-inch thickness or simply drop spoonfuls on the filling.
8. Brush with an egg wash if desired, and bake for 20-25 minutes until biscuits are golden brown.
9. Let rest for 5-10 minutes before serving.

Notes

Ensure seafood is cooked properly, use cold butter for biscuits, and season sauce to taste.

Anne Newgent

High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.

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