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
- 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.