Devastating Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Okay, listen up, because I’m about to share something *amazing*. Ever had one of those food experiences that just… sticks with you? For me, it’s pot pie. I remember the first time my grandma made me a chicken pot pie and I just felt so warm and cozy! This, my friends, is like that…but kicked up about ten notches. We’re talking Shrimp and Lobster Cheddar Bay Biscuit Pot Pie! It’s the ultimate comfort food mashup. Imagine flaky, buttery cheddar bay biscuits (yes, *those* biscuits!), nestled on top of a creamy, dreamy seafood filling. The shrimp is sweet, the lobster is decadent, and the whole thing is just… wow.

The textures? Incredible! The flavors? Out of this world! Trust me, you NEED this in your life.

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

Seriously, get ready to fall head-over-heels! This isn’t just *any* pot pie. Here’s why you’re gonna be obsessed:

• **It’s Decadent, But Easy:** Lobster and shrimp…fancy, right? But trust me, this comes together quicker than you’d think!
• **Cheddar Bay Biscuits!:** Need I say more? Those buttery, cheesy biscuits take this pot pie to a whole other level of yum.
• **Flavor Explosion:** The creamy seafood filling combined with those biscuits? A match made in heaven, I’m tellin’ ya!

Ingredients for Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Alright, gather ’round! Here’s what you’ll need to whip up this masterpiece. Don’t skimp, and you really don’t want to start without *everything* ready!

• 1 pound shrimp, peeled and deveined. I like to use the medium-sized ones—they’re easier to handle!
• 1 pound cooked lobster meat. You can buy this pre-cooked to save yourself some time, or cook your own if you’re feeling fancy!
• 1 cup frozen mixed vegetables. The kind with peas, carrots, and corn. Trust me on this one!
• 1 (10.75 ounce) can condensed cream of mushroom soup. The classic, you know?
• 1/2 cup whole milk. Adds the creaminess, so don’t use skim!
• 1/4 cup unsalted butter, melted. Gotta have that buttery goodness
• 1 (15 ounce) package cheddar bay biscuit mix. Okay, and the biscuit mix usually needs:
  • 1/2 cup water
  • 1/4 cup melted butter, for brushing on top

Now, let’s get cookin’!

How to Make Shrimp and Lobster Cheddar Bay Biscuit Pot Pie: Step-by-Step Instructions

Alright, gather ’round, because it’s time to make some magic! I promise, this Shrimp and Lobster Cheddar Bay Biscuit Pot Pie looks way more complicated than it is. Just follow these steps and you’ll be golden. You can check out my Crockpot chicken pot pie recipe if this feels intimidating!

1. Preheat your oven to 375°F (190°C). Seriously, don’t skip this! You want that oven nice and hot when that pot pie goes in.
2. In a large bowl (and I mean *large* – you don’t want everything spilling!), gently combine the shrimp, lobster, mixed vegetables, cream of mushroom soup, and milk. Don’t stir too vigorously; you want to keep the lobster chunks intact .
3. Now, pour that lovely seafood mixture into a baking dish – a 9×13 inch dish works perfectly. Or, if you want individual pot pies, use ramekins!
4. Time for the biscuits! Prepare the cheddar bay biscuit mix according to the package directions. Usually, that means mixing with water and maybe some melted butter. Follow *those* instructions, okay? Don’t add extra stuff, or they might not turn out right.
5. Okay, here comes the fun part! Drop spoonfuls of the biscuit dough over the seafood mixture. Don’t worry about making it perfect; rustic is good! Just try to get an even-ish coverage.
6. Drizzle that melted butter evenly over the biscuits (the 1/4cup you held back). This gives them that beautiful golden-brown color!
7. Bake for 20-25 minutes. Keep an eye on it, okay? You want those biscuits golden brown and cooked through – not burnt! A toothpick inserted into a biscuit should come out clean.
8. Let it cool for a few minutes before serving (careful, it’s hot!). Then, dig in and prepare to be amazed!

See? I told you it wasn’t so bad! Now, go forth and make some amazing pot pie!

Tips for the Perfect Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Okay, wanna take that Shrimp and Lobster Cheddar Bay Biscuit Pot Pie from “good” to “OMG!”? Here are some tricks I’ve learned, and trust me, I’ve made my *share* of pot pies!

• **Soggy Biscuits? NO!** Make sure your seafood mixture isn’t too watery before you top it with the biscuits. A little cornstarch can help thicken things up.
• **Spice It Up!** Don’t be shy with the seasonings! A pinch of cayenne pepper or a dash of Old Bay seasoning can take this pot pie to the next level. I love a little garlic powder, too.
• **Seafood Secrets:** Fresh, quality seafood is key! If you can’t get fresh lobster, frozen lobster meat will work in a pinch!. And make sure your shrimp is deveined – nobody likes gritty shrimp!

Follow these, and you’re golden!

Ingredient Substitutions for Your Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Okay, so maybe you’re not a huge fan of lobster (gasp!) or you’ve got some dietary needs. No sweat! This Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is super versatile! Swap out the lobster for extra shrimp, or even some crab meat. Yum! Got a gluten thing going on? No problem! Just grab a gluten-free cheddar biscuit mix. Believe it or not, they’re pretty darn good these days and you can’t tell the difference. So go ahead, make it your own!

Serving Suggestions for Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

So, you’ve got this amazing, bubbling Shrimp and Lobster Cheddar Bay Biscuit Pot Pie… what do you serve with it? I’m all about keeping it simple, ya know? A light, crisp apple arugula salad. The peppery arugula and sweet apples cut through the richness *perfectly*. Or just some simply steamed green beans? Can’t go wrong!

Storage and Reheating Instructions for Your Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Okay, so you’ve managed to NOT eat the *entire* Shrimp and Lobster Cheddar Bay Biscuit Pot Pie in one sitting (I salute you!). Here’s how to keep those leftovers tasting amazing!

For the fridge: Just pop it in an airtight container and it’ll be good for 3-4 days. To reheat, I like to use the oven (350°F or 175°C) for about 15 minutes, or until heated through. This helps keep the biscuits crisp. You can nuke it, but the biscuits might get a little soggy, just sayin’.

Freezing? Yep, you can do that too! Wrap individual portions tightly in plastic wrap, then foil. It’ll last for up to 2 months – perfect for a quick, fancy-ish dinner later!

Frequently Asked Questions About Shrimp and Lobster Cheddar Bay Biscuit Pot Pie

Got questions? Of course, you do! This Shrimp and Lobster Cheddar Bay Biscuit Pot Pie is a little different, so let’s tackle those burning questions!

Can I use frozen shrimp?

Absolutely! Just make sure you thaw it completely and pat it dry before adding it to the pot pie. Nobody likes watery pot pie, yuck! I usually toss the thawed shrimp with a paper towel and then let it sit out for a few minutes extra. A little extra effort makes all the difference.

Can I make this ahead of time?

You bet! You can assemble the whole pot pie (filling and biscuits) and then keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time to make sure it’s heated through. The beauty of this version is that you can even pre-make the filling up to 2-3 days in advance so you slice the cooking time in half. Easy peasy!

How do I prevent the biscuits from getting soggy?

Ah, the million-dollar question! First, make sure your seafood filling isn’t too liquidy before you add the biscuit topping. If it seems a bit thin, simmer it on the stovetop for a few minutes to thicken it up. You can also use a slotted spoon to transfer the filling to the baking dish, leaving any excess liquid behind. Also, don’t cover the pot pie while it’s cooling (after baking), or the steam will make the biscuits soft. But don’t worry, just follow the tips above, and you’ll get perfect biscuits every single time!

Can I use a different kind of soup?

Yep! While I love the classic cream of mushroom, you could swap it out for cream of celery or even cream of chicken soup. Just use whatever you have on hand! But *trust me* the cream of mushroom adds something special!

Nutritional Information Disclaimer

Please remember that the nutritional information here is an estimate. Brands and specific ingredients can vary, so it’s best to calculate using your own ingredients if precision is key!

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