Savory Pot Roast Pot Pie

Here is my take on pot roast pot pie – a cozy blend of tender, slow-cooked beef and vegetables tucked inside a golden, flaky crust. It’s like having two classic comfort foods rolled into one dish.

This recipe has become my go-to way to use leftover pot roast, and it’s now one of our family’s favorite Sunday dinners. I always make a big batch because everyone asks for seconds, and the leftovers taste even better the next day!

What Kind of Beef Should I Use?

Chuck roast is the perfect choice for this pot pie, but you’ve got some other options if you can’t find it at your store. Any tough, well-marbled cut like bottom round, brisket, or shoulder roast will work nicely since they break down beautifully during slow cooking. When you’re at the store, look for meat with good marbling (those white streaks of fat running through it) – this is what makes your pot pie filling tender and flavorful. If your butcher doesn’t have chuck roast, just ask them to recommend another cut that’s good for braising, and they’ll point you in the right direction.

Options for Substitutions

This cozy pot pie recipe can handle quite a few substitutions if you’re in a pinch:

• Chuck beef roast: While chuck roast gives the best flavor, you can swap it with bottom round, brisket, or even leftover cooked pot roast. If using pre-cooked meat, just skip the browning step and reduce cooking time by half.
• Frozen peas and carrots: Fresh vegetables work just fine here – just dice them into small pieces. You can also mix it up with corn, green beans, or diced potatoes. Just make sure they’re cut to similar sizes.
• Beef stock: Chicken stock works in a pinch, but add an extra tablespoon of Worcestershire sauce to keep that rich flavor. You can also use bouillon cubes dissolved in water.
• Premade pie crust: While the premade crust is super convenient, you can use puff pastry instead. Or top it with biscuits for a cobbler-style dish – just arrange them on top before baking.
• Egg wash: No egg? Brush the top with milk or melted butter instead. It won’t be quite as shiny, but it’ll still brown nicely.
• Flour and butter for thickening: You can use cornstarch instead of flour (use 1 tablespoon mixed with cold water), or even instant potato flakes to thicken the filling.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pot roast pot pie is rushing the meat-cooking process – tough, chewy beef can ruin your entire dish, so make sure to cook the chuck roast low and slow until it’s fork-tender and easily shreds. Another common error is not properly browning the meat before slow cooking – take your time to sear all sides until they’re deep brown, as this step creates rich flavors that make your pie filling extra delicious. The gravy consistency is crucial too – if it’s too thin, your pie will be soupy, so make sure to cook the flour and butter together for at least 2-3 minutes before adding liquids, and simmer until the gravy coats the back of a spoon. For the perfect golden crust, don’t forget to let your pie dough come to room temperature before handling (cold dough will crack), and always cut a few slits in the top to let steam escape during baking.

What to Serve With Pot Roast Pot Pie?

This hearty pot pie is practically a complete meal on its own, but a few simple sides can really round out your dinner. A fresh green salad with a light vinaigrette helps balance out the richness of the pie – I like to toss together mixed greens, cherry tomatoes, and cucumber for some crunch. For extra veggies, some simple roasted Brussels sprouts or green beans work great on the side. Since the pie already has a flaky crust, skip the dinner rolls and focus on lighter sides that’ll complement rather than compete with the main dish.

Storage Instructions

Keep Fresh: Your pot roast pot pie will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything melds together! Just make sure it’s completely cool before covering to prevent the crust from getting soggy.

Freeze: This pie freezes really well! You can freeze it either baked or unbaked. For unbaked, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. For baked pies, let them cool completely, wrap well, and freeze for up to 2 months. It’s like having a homemade TV dinner ready to go!

Reheat: To warm up your pie from the fridge, pop it in a 350°F oven for about 20-25 minutes until heated through. If reheating from frozen, add an extra 15-20 minutes and cover the crust with foil to prevent over-browning. For the best results, let a frozen pie thaw overnight in the fridge before reheating.

Preparation Time	20-30 minutes
Cooking Time	80-90 minutes
Total Time	100-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 100-110 g
• Fat: 90-100 g
• Carbohydrates: 130-140 g

Ingredients

For the pot roast filling:

• ground black pepper to taste
• 2 cups beef stock
• 2 tbsp olive oil
• 1 tsp garlic powder
• kosher salt to taste
• 1 tbsp balsamic vinegar (adds depth to the sauce)
• 1 tbsp brown sugar
• 2 tbsp flour
• 3 garlic cloves (minced for best flavor)
• 1 large onion (roughly chopped)
• 1 cup frozen peas and carrots (I use Birds Eye)
• 1 lb chuck beef roast (cut into 1-inch chunks)
• 1 tbsp garlic paste (I use Gourmet Garden)
• 1 tsp onion powder
• 1 tsp dried thyme
• 2 tbsp butter
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce

For the pie crust:

• 1 egg (for egg wash, beaten)
• 1 premade pie crust

Step 1: Sear the Beef

Set your Instant Pot to ‘Sauté’ mode and add olive oil, heating until hot.

Season your beef chunks with salt and pepper, then add them to the pot.

Sear the beef on all sides until it’s golden brown.

Once seared, remove the beef from the pot and set it aside.

Step 2: Sauté Aromatics

In the same pot, add chopped onions and garlic along with tomato paste.

Sauté for about 3-4 minutes or until the onions are softened and the mixture is fragrant.

Step 3: Pressure Cook the Beef

Return the seared beef chunks to the pot.

Add the remaining ingredients, including pouring in the beef broth, and bring to a low simmer.

Cover the Instant Pot, setting it to ‘High Pressure’ for 60 minutes with a natural release.

Once done, remove the meat and shred it, setting it aside.

Strain the cooking liquid and reserve 2 cups.

Step 4: Prepare the Sauce

If the sauce from the pot roast is too thin, switch the Instant Pot to ‘Sauté’ mode and reduce it for a few minutes until it reaches a desired consistency.

In a separate cast iron skillet, melt butter until frothy, then add flour, stirring to combine.

Gradually add the reserved 2 cups of liquid, stirring constantly until smooth.

Step 5: Assemble the Pot Pie

Add the shredded beef to the skillet along with carrots and peas, combining the mixture well.

Cover with a rolled-out circle of chilled pie crust, large enough to fit over the top of the skillet.

Cut a few slits in the crust to allow steam to escape, and apply an egg wash if desired for an extra golden crust.

Step 6: Bake the Pot Pie

Preheat your oven to 375°F.

Place the skillet into the oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.

Once done, remove from the oven, let it cool slightly, and serve hot.

Enjoy your delicious pot roast pie!