Shrimp and Lobster Biscuit Pot Pie
Indulge in this delightful pot pie featuring succulent shrimp and sweet lobster beneath a flaky, buttery biscuit topping, perfect for seafood lovers and family gatherings.
Ingredients
Seafood Filling
- 1 pound large shrimp, peeled and deveined Fresh or properly thawed frozen shrimp
- 1 cup cooked lobster meat, chopped Use fresh or already cooked lobster meat
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped Adds flavor base
- 2 cloves garlic, minced Enhances flavor
- 2 cups chicken or seafood stock Use low-sodium if desired
- 1 cup heavy cream For a creamy filling
- 2 cups mixed vegetables (peas, carrots, corn) Frozen or fresh, adjust to taste
- 1 teaspoon dried thyme For seasoning
- 1 tablespoon lemon juice Enhances freshness
- to taste Salt and pepper Adjust according to preference
Biscuit Topping
- 2 cups biscuit mix Use your favorite brand
- 2/3 cup milk Regular or low-fat
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
- Stir in the cooked shrimp and lobster, allowing them to warm through.
- Add the chicken or seafood stock and heavy cream, and bring the mixture to a simmer.
- Season the filling with thyme, lemon juice, salt, and pepper. Add the mixed vegetables and cook until warmed thoroughly.
Biscuit Mixture
- In a separate bowl, mix the biscuit mix with the milk until a soft dough forms.
Assembly
- Pour the seafood filling into a suitable baking dish.
- Drop spoonfuls of the biscuit dough over the filling, covering it generously.
Baking
- Preheat your oven to 400°F (200°C) and bake for about 25-30 minutes or until the biscuits are golden brown and cooked through.
Serving
- Let the pot pie cool for a few minutes before digging in. Serve warm and enjoy!
Notes
Use fresh seafood for the best flavor. You can swap in your favorite veggies or add spinach for extra nutrition. Be sure to bake until the biscuits are golden brown for the perfect texture.