Seafood Pot Pie (with Cheddar Bay Crust)

Seafood Pot Pie x Lobster Bisque x Cheddar Bay Biscuits

Yes, it’s as indulgent as it sounds. This seafood pot pie is packed with shrimp, lobster, and crab, all nestled in an easy-to-make lobster bisque—no blender needed—and topped with iconic Red Lobster Cheddar Bay biscuits. Baked until golden brown, this pot pie is the very definition of rich, bold flavor—something you’ll be thinking about for days after devouring it. Perfect for a Sunday dinner or hosting a small gathering.

WHAT YOU’LL NEED FOR SEAFOOD POT PIE

SEAFOOD POT PIE

• Shrimp – You’re looking for small, one-bite shrimp—most likely found frozen. I’m talking itty-bitty, no-tail shrimp. If you can’t find these, regular small shrimp will work—just make sure to remove the tails before cooking. If you’re using anything larger than small, be sure to cut them in half.
• Lobster Meat – Three 4-ounce raw lobster tails should be enough for this seafood pot pie. If you can’t get your hands on lobster tails, you can substitute with langostino—technically neither lobster nor shrimp, but incredibly delicious.
  • Note: If you’re using langostino instead, please refer to the notes in the step-by-step recipe instructions. The cooking time for langostino is not the same as for raw lobster.
• Crab – Good crab meat, the kind you find refrigerated not canned.
• Seafood Stock
• Chicken Stock – Why the double stock? This recipe is incredibly rich, and the chicken stock helps balance that out by cutting through some of the heaviness. Without it, the dish—especially with the Cheddar Bay biscuit topping—can be, dare I say, a bit too rich.
• Thyme – Preferably fresh!
• Garlic – Fresh only!
• Carrots
• Celery
• Shallot
• Tomato Paste – Did you know that tomato paste is part of the base for lobster bisque? I didn’t either! Don’t worry, this pot pie doesn’t taste like tomatoes.
• Cayenne Pepper
• Frozen Peas
• Frozen Corn
• Heavy Cream
• Butter

CHEDDAR BAY BISCUIT CRUST

• Red Lobster Cheddar Bay Biscuits –I went back and forth on this—should I include a homemade Cheddar Bay biscuit recipe here, or just say make your life easier and buy the box? Then I remembered…I have two kids, life is hectic, and it’s probably hectic for you too. So here’s my advice: buy the box!
• Cheddar Cheese – Preferably freshly grated, but if you only have pre-shredded, that can work as well.
• Butter
• Chives- *Optional, but worth noting: I find the seasoning packet that comes in the box to be quite strong. If used as instructed (on the box), it can overpower the dish. The recipe below calls for less.

TOOLS NEEDED

• Mini Cocottes – Just a fancy word for mini Dutch ovens. This recipe is designed for four 0.5-quart cocottes or ramekins. I used THESE (they’re pretty affordable), but a quick search will bring up plenty of options. Just be sure to check the size—I wouldn’t go smaller than 12 oz or larger than 16 oz.

HOW TO MAKE SEAFOOD POT PIE

Cook the Seafood – In a large pot over medium-low heat, melt 3 tablespoons of butter. Once hot, add the shrimp and lobster meat. (If you’re substituting lobster with langostino, do not add it at this stage.) Cook for 2–3 minutes, then remove from the pot and set aside. Don’t worry about cooking it all the way through—it’ll finish cooking later.

Build the Base – To the same pot, add the shallots, carrots, celery, thyme, and cayenne pepper. Sauté for 3–4 minutes, then stir in the garlic and cook for an additional 2 minutes. Add the tomato paste and flour, stirring to form a thick paste.

Make it Soupy – Pour in both the seafood and chicken stock and mix until combined. Add in the peas and corn and simmer for 15 minutes.

Make the Biscuits – While the filling is simmering and reducing, make the biscuit topping. This is where you’ll follow the box instructions—but since there’s really only one iconic brand that makes these, here’s the gist: Add the contents of the mix to a bowl along with the shredded cheddar cheese and cold water. Mix until just combined, being careful not to overmix. Set aside.

Make it a Pot Pie – Add the seafood (crab meat, cooked shrimp, and lobster meat or langostino if going that route ) along with the heavy cream to the pot. Simmer for 1–2 minutes, then evenly divide the mixture into the four cocottes. Now it’s time to top each cocotte with the Cheddar Bay biscuits. You have two options here:

1. Scoop out about 1/4 – 1/3 cup of the biscuit dough and flatten it with wet hands before placing it on top of the filling. This method can be messy, and there’s a risk of making the topping too thick.
2. Scoop out 1/4- 1/3 cup of dough and place it on a piece of parchment paper. Top with another piece of parchment, then use the bottom of a glass to flatten the dough until it fits the size of the cocotte. This method takes a little extra time but ensures a thinner biscuit topping that cooks evenly.

Bake – Place the cocottes in a 375°F oven for 15–17 minutes, or until the biscuit topping is golden brown. While it’s baking, prepare the biscuit butter: melt 4 tablespoons of butter, then stir in half of the seasoning packet from the box (yes, only half—it’s quite bold) and a few tablespoons of fresh chives.

Remove the pot pies from the oven and brush on the butter. Serve immediately.

STORING/REHEATING

I hate to break it to you, but this seafood pot pie really doesn’t keep well. Because of the seafood, it’s only good for 1–2 days in the fridge. Plus, due to how it’s made, reheating can be tricky. If you must save leftovers, store them covered in the fridge. To reheat, place the pot pie back in a 375°F oven until warmed through—this will likely take 20–25 minutes.