This Smoked Shredded Beef Pot Pie combines the richness of slow-cooked, smoked chuck roast with the homestyle comfort of a buttery biscuit topping. The smoky, savory filling is enhanced with carrots, corn, and a luscious, thickened gravy, while Red Lobster’s Rosemary Garlic Parmesan Biscuits add a flavorful, golden crust. Perfect for cozy dinners, this dish is a hearty meal that feels both rustic and indulgent. Cooking it on a pellet grill adds an extra layer of depth to the flavors, making this pot pie stand out from traditional recipes.
Smoked Shredded Beef Pot Pie with Red Lobster Biscuit Topping
I can’t get enough of this recipe. Hearty, delicious, and topped with one of the best flavors on the planet – Cheddar Bay Biscuits, this is pure comfort food in a pie plate. A warm winter meal to warm you up and keep you full, this one is easy to throw together too.
Don’t want to take the time to smoke a chuck roast from scratch? This recipe also works well with leftover smoked beef of almost any kind. Leftover steak? Do it. Brisket? YES, please. Other types of roasts? Sure, why not. Whether cubed or diced or shredded, smoked beef with gravy, carrots, and corn is going to be a huge hit in your house.
Why You’ll Love This Dish
- Rich Smoky Flavor: The pellet grill imparts a deep, savory smokiness to the beef.
- Comforting Texture: Tender shredded beef and a creamy, thick gravy create a hearty filling.
- Unique Biscuit Topping: The Red Lobster mix adds a garlicky, cheesy crust that elevates the pot pie.
- Versatile Preparation: Suitable for family dinners or gatherings, with minimal prep time once the grill does its work.
- Customizable Ingredients: Swap vegetables or adjust seasonings to your preference.
Smoked Shredded Beef Pot Pie shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Chuck Roast
- SPG (Salt, Pepper, Garlic) Rub
- Beef Stock
- Red Wine
- Onion
- Carrots
- Corn
- Cornstarch
- Cold Water
- Rosemary Garlic Parmesan Red Lobster Biscuit Mix
- Water
- Shredded Parmesan Cheese
- Salted Butter
Smoked Shredded Beef Enchiladas
How to make Traeger Shredded Beef Pot Pie
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Smoke the Beef: Season the chuck roast with SPG and smoke it on a pellet grill at 300°F for 90 minutes, flipping halfway.
- Cook Until Tender: Transfer the beef to a grill-safe dish with beef stock, red wine, and onion. Cover and cook at 350°F until fork-tender (202-204°F).
- Prepare the Filling: Shred the beef, discard fat, and make the gravy by simmering drippings with vegetables, thickened with cornstarch.
- Assemble the Pot Pie: Place the beef and gravy in a deep pan, then top with prepared biscuit dough.
- Bake and Finish: Bake until the biscuits are golden and the filling bubbly, then brush with seasoned butter.
FAQ
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven or microwave until warmed through.
Can I Make This Ahead of Time?
Yes, prepare the beef and gravy a day in advance, store separately, and assemble just before baking.
What Substitutions Can I Use?
- Replace Red Lobster biscuit mix with any preferred biscuit or puff pastry.
- Substitute wine with more beef stock for a non-alcoholic version.
- Add vegetables like peas or green beans for variation.
Can I Use an Oven Instead of a Grill?
Yes, sear the beef in a hot skillet and bake in a covered dish at 300°F in the oven instead.
Tequila Lime Smoked Shredded Beef Puffy Tacos
Serve This With…
- A crisp green salad with a tangy vinaigrette.
- A refreshing glass of spiked iced tea or red wine to complement the meal.
This Smoked Shredded Beef Pot Pie is a balanced combination of smoky, savory, and buttery flavors, delivering a memorable meal with a rich aroma and incredible texture. From the tender beef to the cheesy biscuit topping, it’s a dish that will impress both family and guests alike.
More great chuck roast recipes to love!
Smoked Shredded Beef Pot Pie
Ingredients
- 3 pound chuck roast
- 1 tablespoon SPG salt, pepper, garlic
- 2 cup beef stock
- 1 cup red wine
- 1 large onion quartered
- 1 cup carrots sliced
- 1 cup corn drained
- 2 tablespoons corn starch
- 3 tablespoons cold water
Red Lobster Biscuit Topping
- 11.6 ounce package Rosemary Garlic Parmesan Red Lobster Biscuits
- 3/4 cup water
- 3/4 cup shredded parmesan cheese
- 1 stick salted butter
Instructions
- Turn your pellet grill to 300°F. Season the chuck roast with the SPG rub.
- Place your meat on the grill grates and let cook for 45 minutes. Flip over, and cook for another 45 minutes.
- Put the meat into a grill-safe baking dish along with the beef stock, red wine, and onion.
- Turn the grill up to 350°F. Cover the baking dish and place it back into the grill. Continue to cook until the roast is fork-tender. It should be around 202-204°F. A WIFI thermometer is very helpful for this.
- Once the roast reaches temp, remove it from the grill. Shred, and discard any fat or unappetizing bits. Add the juices from the roast to a sauce pot. You should have at least 3 cups. If you don’t, add more beef broth (or water) to the pot to compensate. Taste, and salt if necessary.
- Heat to a simmer. Add the carrots and corn and cook for a few minutes while simmering. Mix together the cold water and the cornstarch. Whisk into the drippings and continue stirring until the mixture is thickened.
- Add the meat to a prepared high-sided pie pan or a deep 10″ cake pan. Pour the gravy mixture over the top.
- Prepare the biscuit mix according to the package direction by mixing in the water and parmesan. Dollop on top of the beef mixture in the pan.
- Bake for at least an hour, or until the biscuits are golden brown on top and the whole thing is bubbly. If your pan is very full, make sure you are baking it on top of a larger cookie sheet or something similar so it can catch the drips.
- Remove from the oven and paint with the butter mixture from the packet of biscuits. Let rest for 10-15 minutes before scooping and serving hot.
