Ingredients
- Shrimp (peeled and deveined) 1 pound
- Lobster meat (cooked and chopped) 8 ounces
- Cheddar Bay Biscuit Mix 1 box
- Milk (for biscuit mix) Amount specified on biscuit mix box
- Butter (melted) 1/4 cup, plus more for brushing
- Cream of Mushroom Soup 1 can (10.75 ounces)
- Frozen Peas and Carrots 1 cup
- Shredded Cheddar Cheese 1 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large skillet, melt 1/4 cup butter over medium heat. Add shrimp and lobster and cook until shrimp is pink and lobster is heated through, about 5-7 minutes.
- Step 2: Stir in the cream of mushroom soup and frozen peas and carrots into the skillet with the shrimp and lobster. Heat through, about 3-5 minutes, stirring occasionally.
- Step 3: Prepare the Cheddar Bay Biscuit Mix according to package directions, adding the specified amount of milk. Stir in 1/2 cup of the shredded cheddar cheese into the biscuit dough.
- Step 4: Pour the shrimp and lobster mixture into a 9-inch pie dish.
- Step 5: Drop spoonfuls of the biscuit dough over the shrimp and lobster mixture, covering the entire surface of the pie.
- Step 6: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the biscuits. Brush the biscuits with melted butter. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly. Let cool slightly before serving.
Notes
- For longer storage, cool completely, cover tightly, and refrigerate for up to 2 days; the biscuits are best enjoyed fresh.
- To reheat, cover loosely with foil and bake at 350°F until warmed through, to prevent the biscuits from over-browning.
- Serve this savory pot pie with a simple side salad to brighten the richness of the seafood and cheesy biscuit topping.
- Don't overcrowd the skillet when cooking the seafood; cook in batches if needed to ensure even cooking and prevent rubbery shrimp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American