The Best Pot Roast Pot Pie Recipe for Cozy Family Dinners

Crafting a mouthwatering pot roast pot pie brings comfort right to your dinner table.

Tender chunks of slow-cooked beef nestle beneath a golden, flaky crust that promises pure satisfaction.

Rich gravy mingles with hearty vegetables, creating a symphony of flavors that warms you from the inside out.

Home cooks love how this dish transforms traditional pot roast into an irresistible pie-style meal.

Each bite delivers a perfect balance of meaty goodness and buttery pastry that feels like a culinary hug.

Rustic and elegant, this recipe turns simple ingredients into something truly special.

Come experience a meal that’ll make everyone at the table ask for seconds.

Reasons to Love Pot Roast Pot Pie Dish

• Transform Tough Meat into Comfort: Transforms a challenging cut of meat into a tender, melt-in-your-mouth filling that brings pure satisfaction to every bite.
• Master One-Pot Cooking Magic: Simplifies the cooking process by using a single pot for browning, braising, and creating a rich, flavorful base that packs incredible depth.
• Family Feast Crowd-Pleaser: Delivers a hearty, nostalgic meal that brings everyone to the table, combining classic pot roast with the beloved pie crust for maximum appeal.
• Flexible Weekend Cooking Champion: Allows for slow cooking that develops incredible flavors while providing flexibility for home cooks to prep other dishes or relax during the cooking process.

Ingredients Needed for Pot Roast Pot Pie

• Pot Roast: A tender, flavorful cut of beef perfect for slow cooking and creating rich, hearty dishes.

• Onion, Carrots, Celery: A classic mirepoix combination that provides a deep, aromatic base for the pot pie filling.
• Garlic: Adds a robust and pungent flavor to enhance the overall taste of the dish.
• Frozen Peas, Frozen Corn: Sweet and colorful vegetables that add texture and brightness to the filling.

• Beef Broth: Creates a rich, savory liquid base for the pot roast filling.
• Red Wine: Adds depth and complexity to the flavor profile of the dish.
• Bay Leaf, Dried Thyme: Aromatic herbs that provide earthy and subtle herbal notes to the pot roast.
• Salt, Pepper: Essential seasonings that enhance and balance the overall taste of the dish.

• Flour: Helps to thicken the gravy and create a rich, smooth sauce.
• Vegetable Oil: Used for searing the meat and preventing sticking.
• Pie Crust: A flaky, golden covering that completes the pot pie.
• Egg: Used to create a glossy, golden-brown crust when brushed on top.

How to Make Pot Roast Pot Pie Step-by-Step

Step 1: Prepare the Oven

Set your oven to a toasty 400°F (200°C) to create the perfect baking environment for your comfort food masterpiece.

Step 2: Sear the Meat

• Pot roast
• Salt
• Black pepper
• Vegetable oil

Generously sprinkle salt and pepper over the pot roast.

Heat oil in a large pot or Dutch oven, then brown the meat chunks on all sides, creating a delicious caramelized exterior. Remove the meat and set aside.

Step 3: Saute the Vegetable Base

• Onion
• Carrots
• Celery

Toss the diced vegetables into the same pot, cooking until they soften and release their aromatic flavors, about 5-7 minutes.

Step 4: Add Aromatic Garlic

Introduce minced garlic to the vegetable mix, stirring for one minute to wake up its intense flavor.

Step 5: Create the Braising Liquid

• Beef broth
• Red wine
• Bay leaf
• Dried thyme

Return the seared meat to the pot. Pour in beef broth and red wine, then sprinkle in bay leaf and thyme to build a rich, deep flavor profile.

Step 6: Slow Cook the Meat

Bring the mixture to a gentle simmer, cover, and let it cook on low heat for approximately 2 hours. The meat should become incredibly tender and easily shreddable.

Step 7: Prepare the Meat

Remove the meat, shred it carefully, discarding any excess fat or bones. Return the succulent shredded meat to the pot.

Step 8: Finish the Filling

• Flour
• Frozen peas
• Frozen corn

Stir in flour to create a luxurious gravy texture. Add peas and corn, allowing the filling to simmer for an additional 5 minutes.

Step 9: Assemble the Pot Pie

Transfer the hearty filling into a baking dish. Carefully drape the pie crust over the top, sealing the edges with a crimped touch.

Brush the crust with egg wash for a golden, glossy finish.

Step 10: Bake to Perfection

Slide the pot pie into the preheated oven, baking for 25-30 minutes until the crust turns a beautiful golden brown and becomes wonderfully flaky.

Pro Tips for Pot Roast Pot Pie Success

• Crimp the pie crust edges tightly to prevent filling from leaking and ensure a beautiful, professional-looking pot pie.
• Select a well-marbled chuck roast or beef shoulder for maximum tenderness and rich, deep flavor in your filling.
• Adjust the flour amount carefully to achieve the ideal gravy thickness – not too runny or too thick for a perfect pot pie texture.
• Add a splash of Worcestershire sauce or a touch of tomato paste to enhance the umami and complexity of the pot roast filling.
• Place the pie dish on a preheated baking sheet to help crisp the bottom crust and prevent a soggy bottom.

Flavorful Variations for Pot Roast Pot Pie

• Vegetarian Pot Pie: Replace pot roast with hearty lentils or jackfruit, using vegetable broth instead of beef broth for a plant-based version that maintains rich, savory flavors.
• Gluten-Free Option: Swap regular flour for cornstarch or gluten-free flour blend, and use gluten-free pie crust to create a celiac-friendly meal without compromising taste.
• Lamb Lover's Variation: Substitute beef pot roast with tender lamb chunks, adding rosemary and mint for a Mediterranean-inspired pot pie that brings robust, aromatic elements to the classic recipe.
• Low-Carb Alternative: Skip traditional pie crust and top with cauliflower mash or use a cheese crisp topping, reducing carbohydrates while keeping the comforting essence of the original dish.

What to Serve with Pot Roast Pot Pie Meal

• Choose a full-bodied red wine like Cabernet Sauvignon or Syrah to complement the rich, hearty flavors of the pot roast pot pie. The wine's tannins will beautifully match the tender, savory meat and enhance the overall dining experience.
• Prepare a light green salad with mixed herbs like parsley, chives, and tarragon dressed in a tangy vinaigrette. The bright, crisp salad will cut through the pie's richness and provide a refreshing contrast to the warm, comforting filling.

Proper Storage for Pot Roast Pot Pie

• Store leftover pot pie in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent moisture buildup.
• Wrap individual portions or the entire pie tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months to maintain best quality and flavor.
• Thaw overnight in the refrigerator, then reheat uncovered at 350F for 15-20 minutes until warmed through and crispy. Cover with foil if crust browns too quickly.
• Heat individual portions on medium power for 2-3 minutes, stopping halfway to stir. Note that microwave reheating may soften the pie crust slightly.

FAQs

• Can I use a different type of meat for this pot pie?

You can substitute pot roast with beef chuck, brisket, or even lamb for a similar hearty result. The key is using a tough cut of meat that becomes tender with slow cooking.

• Is red wine necessary for the recipe?

Red wine adds depth of flavor, but it’s optional. If you prefer, you can replace it with additional beef broth or even a splash of balsamic vinegar to enhance the richness.

• How do I know when the meat is tender enough?

The pot roast is ready when it easily shreds with a fork, typically after about 2 hours of slow cooking. The meat should be so tender that it falls apart when you touch it.

Pot Roast Pot Pie Recipe

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4.7 from 40 reviews

• Total Time: 3 hours 5 minutes
• Yield: 6 1x

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Description

Hearty pot roast pot pie blends classic comfort with rustic charm, marrying tender braised meat and rich gravy beneath a golden, flaky crust. Savory layers of slow-cooked beef and vegetables promise a satisfying meal that draws friends and family together around the dinner table.

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Ingredients

Scale 1x2x3x

Meat Ingredients:

• 2 to 3 pounds pot roast

Vegetables:

• 1 large onion
• 2 carrots
• 2 celery stalks
• 3 cloves garlic
• 1 cup frozen peas
• 1 cup frozen corn

Liquid and Seasoning Ingredients:

• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons vegetable oil
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 tablespoons flour
• Salt and pepper

Crust Ingredients:

• 1 package refrigerated pie crust
• Egg wash for brushing

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Instructions

1. Prepare the oven by heating to 400F (200C), ensuring a proper baking environment for the pot pie.
2. Generously coat the pot roast with salt and pepper, then sear the meat chunks in a hot Dutch oven with vegetable oil until achieving a rich, golden-brown exterior on all sides.
3. Remove the browned meat and introduce diced onion, carrots, and celery to the same pot, sautéing until vegetables soften and develop a translucent appearance, approximately 5-7 minutes.
4. Add minced garlic and allow it to release its aromatic flavors for one minute, creating a flavor foundation for the dish.
5. Reintroduce the seared meat to the pot, then pour beef broth and red wine, complementing with bay leaf and dried thyme to enhance the overall taste profile.
6. Lower the heat, cover the pot, and allow the mixture to simmer for 2 hours, transforming the meat into a tender, easily shredded consistency.
7. Extract the meat, carefully remove excess fat and bones, then shred the protein into bite-sized pieces and return to the cooking liquid.
8. Incorporate flour to create a slightly thickened gravy, then fold in frozen peas and corn, allowing the filling to meld together for an additional 5 minutes.
9. Carefully transfer the rich, hearty filling into a baking dish, drape the pie crust over the top, ensuring a complete seal around the edges, and brush with egg wash for a golden finish.
10. Bake in the preheated oven for 25-30 minutes until the crust transforms into a beautifully crisp, golden-brown shell that promises a delectable culinary experience.

Notes

• Choose chuck roast or brisket for maximum tenderness and rich flavor that melts in your mouth.
• Pat meat dry before searing to ensure a beautiful golden-brown crust that locks in delicious juices.
• Allow plenty of cooking time for tough cuts to break down collagen, creating incredibly soft, shreddable meat.
• Consider gluten-free options by substituting regular flour with cornstarch or alternative thickening agents for those with wheat sensitivities.

• Prep Time: 30 minutes
• Cook Time: 2 hours 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 410 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 70 mg