Pot Roast Pot Pie
If comfort food had a soulmate, it would be this Pot Roast Pot Pie. Imagine the deep, rich flavors of a slow-cooked pot roast wrapped in a buttery, flaky crust. Tender beef, hearty vegetables, and a savory gravy come together for a dish that feels like a warm hug. Whether you’re looking to impress dinner guests or just want a cozy meal after a long day, this one’s got you covered. Trust me, you’ll be going back for seconds!
Why You’ll Love Pot Roast Pot Pie
This recipe is everything you love about pot roast and pot pie combined into one delicious dish. Here’s why it’s a must-try:
Versatile Make it in a large dish for family-style serving or in ramekins for individual portions.
Budget-Friendly Uses affordable ingredients but tastes like a gourmet meal.
Rich and Hearty Packed with tender beef, vegetables, and a thick, flavorful gravy.
Customizable Swap the veggies, adjust the seasoning, or even use leftover pot roast!
Crowd-Pleasing It’s classic comfort food that both kids and adults will love.
Ingredients
Ingredients in Pot Roast Pot Pie
This dish is all about deep, slow-cooked flavors wrapped in a crisp, golden crust. Here’s what makes it shine:
Chuck Roast The star of the dish—slow-cooked until melt-in-your-mouth tender.
Onion & Garlic Build a flavorful base that makes the whole dish irresistible.
Carrots & Celery Add color, texture, and a subtle sweetness.
Potatoes A hearty addition that makes this pot pie extra satisfying.
Beef Broth & Red Wine (Optional) Create a rich, savory sauce that coats every bite.
Flour & Butter The key to a thick, velvety gravy.
Thyme & Rosemary Classic herbs that bring out the deep, comforting flavors.
Puff Pastry or Pie Dough The buttery, flaky topping that takes this dish over the top.
Instructions
Let’s dive into the steps to create this masterpiece:
Sear the Beef
Heat a heavy pot over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned. This locks in the flavor!
Sauté the Aromatics
Remove the beef and add onions, garlic, carrots, and celery. Sauté until softened and fragrant.
Build the Gravy
Sprinkle flour over the veggies and stir to coat. Add beef broth, red wine (if using), and seasonings. Let it simmer until thickened.
Slow-Cook the Beef
Return the seared beef to the pot, cover, and let it simmer for 2-3 hours until fork-tender.
Shred the Beef & Assemble
Remove the beef, shred it, and stir it back into the sauce with the potatoes. Transfer everything into a baking dish.
Top with Pastry & Bake
Preheat the oven to 400°F (200°C). Roll out the pastry and place it over the filling. Brush with an egg wash and bake for 20-25 minutes until golden brown.
Serve and Enjoy
Let it cool slightly before digging in—it’ll be worth the wait!
Nutrition Facts
Servings: 6
Calories per serving: ~480 kcal (varies with portion size)
Preparation Time
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
How to Serve Pot Roast Pot Pie
- With a Side Salad A fresh, crisp salad balances the richness.
- With Extra Gravy Drizzle a little extra beef gravy over the top for even more flavor.
- With Mashed Potatoes If you’re feeling extra indulgent, serve it alongside creamy mashed potatoes.
- With a Glass of Red Wine A bold red pairs beautifully with the rich beef.
Additional Tips
- Make it ahead! The filling can be made a day in advance and stored in the fridge.
- Use leftovers! Leftover pot roast works perfectly for this recipe.
- Customize the veggies! Add mushrooms, peas, or green beans for extra variety.
- Thicken the sauce! If your gravy is too thin, let it simmer uncovered for a few extra minutes.
FAQ’s
1. Can I use a different cut of beef?
Yes! Brisket or stew meat also work well.
2. Can I make this in a slow cooker?
Absolutely! Cook the pot roast in a slow cooker on low for 8 hours, then assemble the pie.
3. Can I freeze leftovers?
Yes! Store the filling separately and add fresh pastry before baking.
4. How do I reheat it?
Bake at 350°F (175°C) for about 15 minutes to re-crisp the pastry.
5. Can I make it dairy-free?
Use olive oil instead of butter and skip the egg wash.
6. Can I use store-bought pot roast?
Yes! If you’re short on time, this is a great shortcut.
7. What’s the best pastry for the top?
Puff pastry gives a flaky texture, while pie dough makes it more traditional.
8. Can I make this gluten-free?
Yes! Use cornstarch instead of flour for thickening and a gluten-free crust.
9. Can I add cheese?
A sprinkle of shredded cheddar or Parmesan on top adds a delicious twist!
10. How do I make it spicier?
Add a pinch of cayenne or some chopped jalapeños for heat.
Conclusion
This Pot Roast Pot Pie is everything you want in a comfort meal—rich, hearty, and wrapped in a flaky golden crust. Whether you’re making it for a Sunday dinner or just need a warm, cozy meal, this dish will never let you down. Once you take that first bite, you’ll see why it’s a game-changer!
PrintPot Roast Pot Pie
A comforting pot pie featuring tender pot roast and hearty vegetables in a rich, savory gravy, all encased in a flaky, golden crust – the ultimate comfort food dish.
- Prep Time: 20 mins
- Cook Time: 2 hrs 30 mins
- Total Time: 2 hrs 50 mins
- Yield: 6 servings
- Category: Main Course
- Method: Braising/Baking
- Cuisine: American
Ingredients
– 2 to 3 lbs pot roast (cut into large chunks)
– Salt and pepper, to taste
– 2 tbsp vegetable oil
– 1 large onion, diced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine (optional; substitute with water if preferred)
– 1 bay leaf
– 1 tsp dried thyme
– 2 tbsp flour (for thickening)
– 1 cup frozen peas
– 1 cup frozen corn (optional)
– 1 package refrigerated pie crust (or homemade crust)
– Egg wash for brushing
Instructions
1. Preheat your oven to 400°F (200°C).
2. Season the pot roast generously with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the pot roast chunks on all sides until browned. Remove and set aside.
3. In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.
4. Stir in the minced garlic and cook for another minute.
5. Return the pot roast to the pot. Pour in the beef broth and red wine (if using), then add the bay leaf and dried thyme.
6. Bring the mixture to a simmer, cover, and let cook over low heat for about 2 hours until the meat is tender and easily shredded.
7. Remove the pot roast chunks, shred the meat, and discard any excess fat and bone. Return the shredded meat to the pot.
8. Stir in the flour to slightly thicken the gravy. Add the frozen peas and corn, and allow the filling to simmer for an additional 5 minutes.
9. Transfer the pot roast filling into a baking dish. Roll out the pie crust and cover the filling, sealing the edges. Brush the top with egg wash.
10. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and flaky.
Notes
– Adjust the seasoning as needed during cooking.
– For a richer flavor, deglaze the pot with a splash of red wine before adding the broth.
– If you prefer a thicker filling, increase the flour by 1 tbsp.
– Let the pot pie rest for a few minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 5 g
- Sodium: 1000 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
