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Pot Roast Pot Pie

Pot Roast Pot Pie

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  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

This Pot Roast Pot Pie is the perfect combination of comfort food and indulgence. Slow-cooked tender chuck roast is simmered in a rich red wine and tomato-infused sauce, packed with hearty potatoes, carrots, and aromatic herbs. Topped with a flaky, cheddar-studded biscuit crust, brushed with garlic butter, this dish delivers warmth and savory goodness in every bite. Perfect for a cozy dinner, meal prep, or a dinner party showstopper, these individual pot pies are as cute as they are delicious.

Ingredients

Pot Roast Filling

  • 2-3 lbs chuck roast, cut into 1-inch pieces

  • 3 cups 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 black pepper (plus more to taste)

  • Olive oil for cooking

Cheddar Bay Biscuit Topping

  • 1 (11.36 oz) box Red Lobster Cheddar Bay Biscuit mix

  • 2 cups mild cheddar, shredded

  • 3/4 cup milk

Garlic Butter

 

  • 1/2 stick butter, softened

  • 1 tbsp garlic, minced

  • 1/2 tsp dried parsley

  • Pinch of salt

Instructions

Prepare the Pot Roast Filling

  1. Season the beef with salt, pepper, and a drizzle of olive oil.

  2. Heat a pan over medium heat and sear the beef on both sides until golden brown. Set aside.

  3. In the same pan, sauté the onions for 2-3 minutes until softened.

  4. Stir in tomato paste and cook for 3-4 minutes, allowing it to deepen in color.

  5. Sprinkle in flour, stirring continuously for 1-2 minutes to remove the raw taste.

  6. Deglaze with red wine, scraping up any browned bits. Let it simmer for 2-3 minutes.

  7. Stir in beef stock, seared beef, thyme, bay leaves, and garlic. Cover and simmer on medium-low heat for 1 to 1 ½ hours, until beef is fork-tender.

  8. Add carrots and potatoes, cover, and cook for another 10-15 minutes, or until soft.

  9. Stir in heavy cream and freshly chopped parsley. Adjust seasoning to taste.

Prepare the Cheddar Bay Biscuit Topping

  1. In a bowl, combine biscuit mix, cheddar cheese, and milk. Stir gently with a fork until just combined. Do not overmix.

Prepare the Garlic Butter

  1. In a small bowl, mix butter, garlic, parsley, and salt. Set aside.

Assemble & Bake

  1. Preheat oven to 425°F (220°C).

  2. Divide the pot roast filling among eight 6-oz ramekins.

  3. Top each with an even layer of biscuit dough.

  4. Place ramekins on a baking tray and bake for 15-20 minutes, until biscuits are golden brown.

  5. Immediately brush with garlic butter after baking.

Serve & Enjoy

  1. Serve warm and enjoy!

Notes

  • Make-Ahead Tip: The pot roast filling can be made a day ahead and stored in the fridge. Reheat before assembling.

  • Substitute heavy cream with sour cream for a tangier taste.

 

  • For a flakier crust, use puff pastry instead of biscuit topping.

Nutrition

  • Serving Size: 1 pot pie
  • Calories: 620
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 38g
  • Saturated Fat: 19g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 115mg

Find it online: https://cooktune.com/pot-roast-pot-pie/