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Shrimp and Lobster Biscuit Pot Pie
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.