Pot Roast Pot Pies

8:09:00 AM

Looking for the perfect Fall/Winter recipe? Look no further, these Pot Roast Pot Pies will become one of your favorites. 
Pot pie has always been one of my favorite comfort foods for the colder months, but this puts a little twist on an old classic. 

If you try this recipe don't forget to share it with me on Instagram or Twitter. Also, follow my husband on Instagram for more food posts. 

Thanks for stopping by, xo.


  • 4 " Individual Aluminum Foil Pot Pie Pans
  • 1 Reynolds Oven Bag (large size)
  • Puff Pastry 
  • 2 Chuck Roast
  • 2 Teaspoons Kosher Salt 
  • 2 Teaspoons Cumin 
  • 1 large yellow onion (chopped)
  • 2 Teaspoons Minced Garlic
  • 4 Whole Carrots (peeled and cut into bite sized chunks)
  • 2-3 Teaspoons of Olive Oil 
  • 2 Cups of Beef Stock 
  • 1 Cup of Water
  • 2 Teaspoons of Black Pepper 
  • 1 Egg (beaten)
  • Flour
  • Heat Oven to 325
  • Shake 1/4 cup of Flour inside empty Reynolds Oven Bag. Add meat, salt, cumin, garlic, olive oil, beef stock, water, pepper to bag then close the bag. Cut 3-6 small cuts in top of bag for steam to release. 
  • Bake for 2-2 1/2 hours 
  • Saute carrots and yellow onion in large pan with olive oil 
  • Once meat is out of the oven, combine entire contents of bag with onions and carrots in a pot and let simmer for 20 minutes.
  • Then let the entire pot cool
  • Spoon cooled pot roast mixture into pot pie dishes
  • Lay out puff pastry and cut out circle size to fit over top of pie dish
  • Use a basting brush to brush egg wash over the top of the puff pastry
  • Cut strips of dough 1/4 inches wide and 4 1/2-5 inches long to go over pastry top to make a multi-cross design
  • Again brush with egg wash
  • Heat oven to 425-450 and bake until golden brown. Watch carefully. 
  • Enjoy! 

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  1. Oh my gosh these look delicious! These would definitely be really impressive for guests :)