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Smoked Shredded Beef Pot Pie

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  • Author: Kimberly
  • 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

Units Scale

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

  1. Preheat your smoker to 225°F.
  2. Rub the beef chuck roast with olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
  3. Place the beef on the smoker and smoke for about 4 hours, spritzing with beef broth every hour to keep it moist.
  4. 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.
  5. Remove from the smoker, let it rest for 30 minutes, then shred the beef.

Step 2: Make the Pot Pie Filling

  1. In a large skillet, melt butter over medium heat. Sauté onions, garlic, and carrots until softened (about 5 minutes).
  2. Add potatoes and cook for another 5 minutes.
  3. Stir in flour and cook for 1 minute to form a roux.
  4. Slowly add beef broth, stirring constantly until thickened.
  5. 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

  1. Preheat oven to 375°F.
  2. Roll out one pie crust into a greased pie dish. Pour the filling evenly into the crust.
  3. Place the second pie crust over the top, crimp the edges, and cut slits for ventilation.
  4. Brush the top with egg wash.
  5. Bake for 40-45 minutes or until golden brown.
  6. 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.

Find it online: https://quickbiteskitchen.com/smoked-shredded-beef-pot-pie/