There’s something magical about combining two comfort food classics into one show-stopping dish. Pot Roast Pot Pie takes the tender, savory flavors of slow-cooked pot roast and pairs them with a golden, cheesy biscuit topping. It’s a meal that feels like a warm hug on a chilly day. With every bite, you’ll savor the melt-in-your-mouth beef, hearty vegetables, and rich, flavorful gravy. Whether you’re preparing this for a weeknight dinner or a cozy gathering, these individual pot pies are the perfect way to turn a humble pot roast into something extra special.
Why You’re Going to Love This Recipe
- Classic Comfort Food: This recipe blends two timeless dishes—pot roast and pot pie—for the ultimate cozy meal.
- Cheesy Biscuit Topping: The cheddar-studded biscuits with a hint of garlic butter take this dish over the top.
- Meal Prep Magic: Make the filling ahead of time for an easy, stress-free dinner when you’re short on time.
- Perfect Portions: Served in individual ramekins, they’re as adorable as they are satisfying.
Ingredients You’ll Need
This recipe calls for a mix of classic pot roast ingredients, a cheesy biscuit topping, and a garlic butter finish. You’ll need:
- Beef chuck roast, hearty vegetables, and pantry staples for the filling.
- A box of cheddar bay biscuit mix, shredded cheddar, and milk for the topping.
- Garlic, butter, and parsley for that finishing touch of flavor.
How to Make Pot Roast Pot Pie
Pot Roast Filling
Season and sear the beef until golden brown, then set it aside. Sauté onions, stir in tomato paste, and let it cook until it releases its rich oils. Add flour and cook briefly, then deglaze with red wine, letting the alcohol simmer off. Combine the beef, stock, thyme, bay leaves, and garlic, then simmer until tender. Add carrots and potatoes, cooking until they’re soft. Finish with parsley and adjust the seasoning to taste.
Cheddar Bay Biscuit Topping
Mix the dry biscuit mix with shredded cheddar and milk, stirring just until the dough comes together. Avoid over-mixing for the best texture.
Garlic Butter
Whisk together softened butter, garlic, parsley, and a pinch of salt. Set aside for brushing over the biscuit topping.
Assemble
Preheat the oven. Divide the filling between individual ramekins or a large baking dish, then top with the biscuit dough. Bake until the biscuits are golden brown and cooked through. As soon as they’re out of the oven, brush with garlic butter.
Storage and Reheating
These pot pies store beautifully, making them a great make-ahead meal.
- Refrigerator: Let the pot pies cool completely, then cover tightly and store in the fridge for up to three days.
- Freezer: Wrap each ramekin individually or cover your baking dish tightly with foil. Freeze for up to two months.
To reheat:
- From the Fridge: Cover with foil and bake in a preheated oven until warmed through, uncovering for the last few minutes to crisp up the biscuit topping.
- From Frozen: Thaw in the fridge overnight, then reheat as above. For a quicker option, bake straight from frozen, adding a few extra minutes to the cooking time.
Tips for Success
- Don’t rush the searing process—browning the beef adds layers of flavor to your filling.
- Mix the biscuit dough gently for the perfect light and fluffy texture.
- Use a baking tray under the ramekins to catch any potential spills during baking.
Enjoy the warmth and comfort of this hearty Pot Roast Pot Pie—it’s the dish you’ll want to make on repeat all season long!
Pot Roast Pot Pie
Equipment
- 8-6oz ramekins
Ingredients
Pot Roast Filling
- 2-3 lbs chuck roast cut into 1 inch pieces
- 3 cup beef stock
- 1/2 cup potatoes chopped
- 1 cup onion chopped
- 1/2 cup carrots chopped
- 1/2 cup red wine
- 1/4 cup heavy cream
- 3-4 sprigs thyme
- 2 tbsp flour
- 1 tbsp tomato paste
- 2-3 bay leaves
- 1 tsp salt plus more to taste
- 1 tsp pepper plus more to taste
- Olive oil for cooking
Cheddar Bay Biscuit Topping
- 1 box red lobster cheddar bay biscuit mix 11.36oz
- 2 cups mild cheddar shredded
- 3/4 cup milk
Garlic Butter
- 1/2 stick butter softened
- 1 tbsp garlic
- Parsley dried
- Pinch of salt
Instructions
Pot Roast Filling
- Season the beef generously with salt, pepper, and a drizzle of olive oil. Heat a pan over medium heat and sear the beef on both sides until golden brown. Once all the pieces are seared, set them aside.
- In the same pan, sauté the onions for 2-3 minutes until softened and fragrant. Add the tomato paste and cook for 3-4 minutes, stirring frequently, until it deepens in color and releases its rich, golden oils.
- Sprinkle in the flour, stirring continuously, and cook for 1-2 minutes to remove the raw flavor.
- Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, allowing the alcohol to cook off.
- Once the wine has reduced, stir in the beef stock, seared beef, thyme, bay leaves, and garlic. Combine everything well, cover the pan, and reduce the heat to medium-low. Let it simmer until the beef is tender, about 1 to 1 ½ hours.
- When the beef is fork-tender, add the chopped carrots and potatoes. Cover the pan and cook for another 10-15 minutes, or until the vegetables are soft.
- Finish by stirring in freshly chopped parsley, and adjust the seasoning with salt and pepper to taste.
Cheddar Bay Biscuit Topping
- In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you’re aiming for a slightly shaggy dough.
Garlic Butter
- In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.
Assemble
- Preheat your oven to 425°F.
- Transfer the pot roast filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar bay biscuit dough, spreading it evenly.
- Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
- Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!