Grab a cast-iron skillet and get ready to make a Traeger Beef Pot Pie—loaded with tender roast beef, hearty vegetables, and a flaky top crust baked over wood pellets for a subtle smoky finish. This simple twist on a classic comfort dish is perfect for feeding a family and makes excellent use of leftovers.
Traeger Beef Pot Pie
This recipe is a great way to reinvent leftover pot roast, but you can also use freshly cooked beef such as braised steak or pan-seared steak and onions. I combine shredded beef with a mix of vegetables, build a rich gravy, and finish the pie in a cast-iron skillet with a single top crust. Baking on a wood-pellet grill adds a gentle smokiness that elevates the dish without overpowering it.
More Delicious Traeger Recipes!
The Traeger (or any pellet grill) gives the pot pie a campfire-like aroma that pairs beautifully with the savory filling. Bake until the crust is golden and the filling is bubbling.
What kind of crust works best for pot pie?
Crust choice is personal. For convenience I use store-bought pie crust; for a lighter, flakier finish try puff pastry. If you like to bake from scratch, an all-butter homemade crust is an excellent choice and will give the best flavor and texture.
Traeger Beef Pot Pie Will Be Your Family’s Go-To Weeknight Meal
This pot pie is ideal for cool weather when you want something warming and filling with minimal effort. It reheats well and can be adapted to use frozen vegetables or whatever you have on hand, making it a flexible, reliable weeknight option.
Homemade Beef Pot Pie Is As Easy As Pie
You can mix fresh or frozen vegetables based on convenience. Diced potatoes, carrots, peas, corn and green beans all work well. Make a simple roux with butter and flour, whisk in beef broth and seasonings, then combine with the meat and vegetables before topping with crust and baking until golden.
What to Pair With Your Homemade Beef Pot Pie
A warm slice of homemade bread, a crisp green salad with a light vinaigrette, or a simple coleslaw are all excellent companions. Soft milk rolls are another classic side. For dessert, something like chewy chocolate oatmeal bars keeps the meal homey and satisfying.
Can You Freeze Beef Pot Pie?
Yes—this pot pie freezes well. You can freeze a fully baked pie after it cools completely, wrapped tightly, and reheat it until hot throughout. Alternatively, assemble the pot pie with the raw crust on top, wrap and freeze. Bake from frozen, covered with foil at first to prevent over-browning, then uncover to finish baking until the crust is cooked through.
What is your favorite comfort-food recipe?
Traeger Beef Pot Pie
Warm, hearty, and satisfying—this pot pie uses leftover pot roast, mixed vegetables, and a rich gravy topped with a golden crust. It’s baked on a pellet grill for subtle smoky flavor.
Prep Time: 25 minutes
Cook Time: 1 hour
Additional Time: 20 minutes
Total Time: 1 hour 45 minutes
Ingredients
- 1 pie crust
Pot Pie
- 3 cups leftover pot roast, shredded
- 1 cup corn
- 1 cup carrots, diced
- 2 cups diced potatoes
- ½ cup peas
- ½ cup green beans
Gravy
- ¼ cup butter + 2 tablespoons
- ¼ cup all-purpose flour
- 3 cups beef broth
- 2 tablespoons sherry (optional)
- ¼ teaspoon thyme
- ½ teaspoon onion powder
- ⅛ teaspoon garlic powder
Egg Wash
- 1 egg yolk
- 1 tablespoon water
Instructions
- Preheat your Traeger or pellet grill to 350°F (175°C).
- Toss the diced potatoes with a little oil and salt and microwave for 3–4 minutes to soften. This shortens the pie’s baking time.
- Place the shredded beef and vegetables in a 10–12 inch cast-iron skillet.
- In a medium nonstick skillet, melt the butter, then whisk in the flour to form a smooth roux.
- Cook the roux over medium-low heat, stirring frequently, for 5–7 minutes to remove the raw flour taste.
- Whisk in the beef broth, sherry (if using), thyme, onion powder, and garlic powder. Simmer over low heat until the gravy thickens.
- Pour the gravy over the meat and vegetables in the cast-iron skillet, stirring to combine.
- Top the filling with the pie crust and cut a few slits to allow steam to escape.
- Mix the egg yolk and water, then brush the crust with the egg wash for a glossy, golden finish.
- Place the skillet on the preheated Traeger, close the lid, and bake for about 1 hour. Cover the crust with foil if it begins to darken too quickly. Ensure the internal temperature reaches at least 165°F (74°C) and that the filling is bubbling before serving.
Nutrition Information (per serving)
Calories: 371 • Total Fat: 20g • Saturated Fat: 8g • Trans Fat: 1g • Unsaturated Fat: 10g • Cholesterol: 71mg • Sodium: 671mg • Carbohydrates: 33g • Fiber: 4g • Sugar: 5g • Protein: 16g
Nutrition data is an estimate. For medical or dietary tracking, consult a trusted source.