This Smoked Shredded Beef Pot Pie pairs slow-smoked chuck roast with a buttery, cheesy biscuit topping inspired by Red Lobster’s Cheddar Bay biscuits. The filling is rich and savory — shredded beef in a thick, glossy gravy with carrots and corn — while the biscuit topping bakes to a golden, garlicky finish. Cooking the roast on a pellet grill adds a distinctive smoky depth that elevates this familiar comfort dish into something special, ideal for cozy family dinners or weekend gatherings.
Smoked Shredded Beef Pot Pie with Red Lobster Biscuit Topping
This is hearty, comforting, and easy to love: tender smoked beef tucked into a savory gravy and finished with a cheesy, garlic biscuit crust. It’s warming winter food at its best, and while smoking a chuck roast from scratch creates the deepest flavor, this recipe also works beautifully with leftover smoked beef, brisket, or roasted steak. No matter the cut, shredded smoked beef combined with carrots, corn, and a rich gravy makes an impressive and satisfying pot pie.
If you prefer to skip the smoking step, you can use pre-smoked or leftover roast beef. The method remains the same: shred the meat, make a flavorful gravy from the drippings and stock, fold in the vegetables, and top with prepared biscuit dough for a speedy, indulgent finish.
Why You’ll Love This Dish
- Deep, smoky flavor: Smoking the chuck roast adds a savory complexity that pairs well with the rich gravy.
- Comforting texture: Tender shredded beef and a thick, creamy gravy make a satisfying filling.
- Cheesy biscuit topping: The Rosemary Garlic Parmesan biscuit mix bakes into a golden, garlicky crust that complements the beef.
- Flexible to make: Great for family dinners, and the recipe adapts well to leftovers.
- Customizable: Swap vegetables or adjust seasonings to suit your taste.
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Recipe Shopping List
Here are the main items you’ll need. For exact quantities and the full method, see the recipe card below.
- Chuck roast (about 3 pounds)
- SPG rub (salt, pepper, garlic)
- Beef stock
- Red wine
- Onion
- Carrots
- Corn
- Cornstarch
- Cold water (for slurry)
- Rosemary Garlic Parmesan biscuit mix (Red Lobster-style)
- Water (for biscuit mix)
- Shredded Parmesan cheese
- Salted butter
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How To Make This Recipe (Overview)
This overview outlines the main steps so you know what to expect. Use the full recipe card below when you’re ready to cook.
- Smoke the beef: Season a chuck roast with SPG and smoke on a pellet grill at 300°F, flipping once during the initial cook.
- Braise until tender: Transfer the roast to a grill-safe dish with beef stock, red wine, and onion. Cover and cook at 350°F until fork-tender (about 202–204°F internal).
- Prepare the filling: Shred the beef, reserve the juices, and make a gravy by simmering the drippings with carrots and corn, thickening with a cornstarch slurry.
- Assemble the pot pie: Place shredded beef and gravy in a deep pie pan or cake pan and top with prepared biscuit dough mixed with parmesan.
- Bake and finish: Bake until the biscuits are golden and the filling is bubbling. Brush the biscuits with melted seasoned butter and let rest before serving.
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Recipe FAQ
Store leftover pot pie in an airtight container in the refrigerator for up to three days. Reheat individual portions in the oven to maintain biscuit texture, or microwave if you’re short on time.
Yes. Prepare the shredded beef and gravy a day ahead and store them separately from the biscuit topping. Assemble and bake just before serving for best results.
You can swap the biscuit mix for your favorite biscuit or use puff pastry instead. Replace the wine with additional beef stock for a non-alcoholic option. Add peas, green beans, or other vegetables to vary the filling.
Yes. Sear the roast in a hot skillet, then braise in a covered dish in a 300°F oven until tender if you don’t have a grill.
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Serve This With…
- A crisp green salad dressed with a tangy vinaigrette for contrast.
- A chilled glass of iced tea or a glass of red wine to complement the rich flavors.
This pot pie balances smoky, savory, and buttery flavors. The tender shredded beef combines with a cheesy, garlicky biscuit topping to create a memorable meal with satisfying texture and aroma — great for family dinners or when you want to impress guests.
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Smoked Shredded Beef Pot Pie
This is classic winter comfort food: smoked chuck roast shredded into a rich gravy with corn and carrots, finished under a cheesy, garlicky biscuit topping. The smoky meat and buttery biscuits create a dish that’s both rustic and indulgent.
Ingredients
- 3 pound chuck roast
- 1 tablespoon SPG (salt, pepper, garlic)
- 2 cups beef stock
- 1 cup red wine
- 1 large onion, quartered
- 1 cup sliced carrots
- 1 cup corn, drained
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Red Lobster Biscuit Topping
- 11.6 ounce rosemary garlic parmesan biscuit mix
- ¾ cup water
- ¾ cup shredded Parmesan cheese
- 1 stick salted butter
Instructions
- Preheat a pellet grill to 300°F. Rub the chuck roast evenly with the SPG seasoning.
- Place the roast on the grill and smoke for 45 minutes, then flip and smoke another 45 minutes.
- Transfer the roast to a grill-safe baking dish with beef stock, red wine, and the quartered onion.
- Increase grill temperature to 350°F. Cover the baking dish and cook until the roast is fork-tender, about 202–204°F internal temperature.
- Remove the roast and shred it, discarding excess fat. Reserve at least 3 cups of juices; add beef broth or water if needed and taste for seasoning.
- Bring the juices to a simmer, add carrots and corn, and cook a few minutes. Whisk together cold water and cornstarch, then stir into the simmering juices until thickened.
- Place the shredded beef in a deep pie pan or a 10″ cake pan and pour the gravy over the meat.
- Prepare the biscuit mix per package directions, stirring in the water and Parmesan. Dollop or spread the biscuit dough over the beef and gravy.
- Bake until the biscuits are golden and the filling is bubbling, about an hour. Place the pie on a larger tray to catch any drips if the pan is full.
- Brush the biscuits with melted butter from the biscuit packet, let the pot pie rest 10–15 minutes, then serve hot.
Nutrition Information:
Yield: 8
Amount Per Serving:
Calories: 666
Total Fat: 41g
Saturated Fat: 18g
Cholesterol: 155mg
Sodium: 899mg
Carbohydrates: 30g
Fiber: 2g
Protein: 41g
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