A delicious twist on a comforting classic, Smoked Shredded Beef Pot Pie brings a rich, smoky depth of flavor to the traditional dish. Tender, slow-smoked beef combined with a medley of vegetables and a flaky, golden crust makes this pot pie an irresistible meal perfect for any occasion.
Why You’ll Love This Recipe
- Smoky Flavor: The smoked beef adds a unique and deep flavor to the dish, elevating it beyond a standard pot pie.
- Hearty & Comforting: Packed with tender meat and wholesome vegetables, this pot pie is a warm and satisfying meal.
- Make-Ahead Friendly: Prepare the filling in advance for an easy assembly and baking process.
- Versatile Ingredients: Easily customize the vegetables or crust to suit your preferences.
- Perfect for Leftovers: A great way to use up any leftover smoked beef and repurpose it into a completely new dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Smoked shredded beef
- Butter
- Onion, diced
- Garlic, minced
- Carrots, diced
- Celery, diced
- Frozen peas
- Flour
- Beef broth
- Heavy cream or milk
- Worcestershire sauce
- Thyme
- Salt and pepper
- Pie crust (homemade or store-bought)
- Egg wash (for brushing the crust)
Directions
- Preheat Oven: Set your oven to 375°F (190°C).
- Sauté Vegetables: In a large pan, melt butter over medium heat. Add diced onion, carrots, and celery, cooking until softened. Stir in garlic and cook for another minute.
- Make the Gravy: Sprinkle flour over the vegetables and stir until well coated. Gradually pour in beef broth while stirring constantly. Let the mixture thicken, then add heavy cream, Worcestershire sauce, thyme, salt, and pepper.
- Add Beef & Peas: Stir in the smoked shredded beef and frozen peas, ensuring everything is evenly combined.
- Assemble the Pie: Roll out the pie crust and place one layer into a pie dish. Pour the beef filling into the crust, then cover with the second layer of pie crust. Seal the edges and cut slits in the top for ventilation.
- Brush with Egg Wash: Lightly brush the top crust with a beaten egg for a golden finish.
- Bake: Place in the oven and bake for 30-35 minutes or until the crust is golden brown and crisp.
- Cool & Serve: Let the pot pie cool for a few minutes before slicing and serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Crust Options: Swap the traditional pie crust for puff pastry or biscuit dough for a different texture.
- Cheesy Twist: Add shredded cheese to the filling for an extra creamy taste.
- Spicy Kick: Stir in a dash of hot sauce or red pepper flakes for added heat.
- Vegetarian Alternative: Use smoked mushrooms or jackfruit instead of beef.
- Gluten-Free: Replace the flour with a gluten-free thickener and use a gluten-free crust.
Storage/Reheating
- Refrigeration: Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the entire pie tightly in plastic wrap and foil before freezing for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 15-20 minutes or until heated through. Individual slices can be microwaved for 1-2 minutes.
FAQs
How can I smoke the beef for this recipe?
You can smoke a beef chuck roast or brisket at 225°F (107°C) for 6-8 hours with wood chips like hickory or mesquite until it reaches an internal temperature of 200°F (93°C). Shred before using in the pie.
Can I use leftover smoked beef?
Yes! Leftover smoked beef works perfectly, making this a great way to repurpose extra meat.
What type of pie crust is best for this recipe?
A classic butter-based pie crust works best, but you can also use puff pastry for a lighter texture.
Can I make this ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge. Assemble and bake when ready.
What vegetables can I use?
Aside from carrots, celery, and peas, you can add potatoes, green beans, corn, or mushrooms.
Can I make individual pot pies?
Yes, divide the filling into ramekins and top each with a smaller pie crust before baking.
What’s the best way to get a crispy crust?
Brushing the crust with an egg wash and baking it until golden brown ensures a crisp, flaky texture.
Can I use store-bought pie crust?
Yes, a high-quality store-bought crust saves time and works just as well as homemade.
How do I prevent a soggy bottom crust?
Pre-baking the bottom crust for a few minutes before adding the filling helps prevent sogginess.
Is there a dairy-free option?
You can substitute heavy cream with coconut milk or a dairy-free alternative for a lactose-free version.
Conclusion
Smoked Shredded Beef Pot Pie is the ultimate comfort food with a smoky twist. Whether you’re using leftover smoked beef or making it fresh, this hearty dish is packed with flavor and warmth. With its flaky crust and rich filling, it’s a meal the whole family will love. Try this recipe today and enjoy a satisfying, home-cooked meal!
Print
Smoked Shredded Beef Pot Pie
- Prep Time: 30 minutes
- Cook Time: 6 hours 45 minutes (including smoking time)
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Smoking, Baking
- Cuisine: American
Description
This Smoked Shredded Beef Pot Pie is packed with rich, smoky flavors and a hearty mix of tender beef and vegetables, all wrapped in a golden, flaky crust. Perfect for comfort food lovers, this pot pie is made with slow-smoked shredded beef, savory gravy, and classic pot pie veggies. Whether for a cozy family dinner or a special occasion, this dish will impress!
Ingredients
For the Smoked Shredded Beef:
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 cup beef broth
- 1/2 cup Worcestershire sauce
For the Pot Pie Filling:
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup diced potatoes
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
For the Pie Crust:
- 1 package store-bought pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
Step 1: Smoke the Beef
- Preheat your smoker to 225°F.
- Rub the beef chuck roast with olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
- Place the beef on the smoker and smoke for about 4 hours, spritzing with beef broth every hour to keep it moist.
- Wrap the beef in foil with Worcestershire sauce and ½ cup of beef broth, then continue cooking for another 2 hours until it reaches an internal temperature of 205°F.
- Remove from the smoker, let it rest for 30 minutes, then shred the beef.
Step 2: Make the Pot Pie Filling
- In a large skillet, melt butter over medium heat. Sauté onions, garlic, and carrots until softened (about 5 minutes).
- Add potatoes and cook for another 5 minutes.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly add beef broth, stirring constantly until thickened.
- Pour in heavy cream, then add shredded beef, peas, corn, salt, pepper, thyme, and smoked paprika. Stir and let simmer for 5 minutes. Remove from heat.
Step 3: Assemble & Bake
- Preheat oven to 375°F.
- Roll out one pie crust into a greased pie dish. Pour the filling evenly into the crust.
- Place the second pie crust over the top, crimp the edges, and cut slits for ventilation.
- Brush the top with egg wash.
- Bake for 40-45 minutes or until golden brown.
- Let cool for 10 minutes before serving.
Notes
- For extra smokiness, add a splash of liquid smoke to the filling.
- If short on time, use pre-cooked shredded beef.
- Serve with a side salad or roasted vegetables.
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