Steak & Ale Pot Pies

Pot roast, but upgraded!  Our Steak & Ale Pot Pie delivers all the rich, slow-cooked goodness of a classic pot roast, tucked beneath a beautifully golden, flaky crust. Hearty beef, savory ale, and tender vegetables simmer together into a cozy, winter-ready filling—but it’s the crust that truly steals the show – perfectly flaky and crisp, it bakes up beautifully every time, turning this familiar comfort food into something truly special.

This recipe uses Wick’s 6″ Raw Pie Crusts.

Ingredients

Yields: 8 pot pies   |  Prep Time: 8 hours  |  Cook Time: 30 minutes

• 1 (3 to 4-lb) Chuck roast
• 2 Tbsp olive oil
• 1 (0.87-oz) packet brown gravy mix
• 1 (0.7-oz) packet Ranch dressing mix
• 1 bottle of Guinness beer
• 2 Tbsp tomato paste
• 3 carrots, peeled and sliced
• 3 yukon gold potatoes, peel and diced
• 8 Wick’s 6”shells
• 8 Wick’s 8” dough circles
• 1 Egg (optiona)
• Salt to taste

Instructions

Pot Roast Filling

1. Heat oil in a large skillet over medium-high heat. Add roast and cook on all sides  until lightly brown, about 2 minutes per side.
2. Place seared pot roast in 6-qt slow cooker. Add remaining ingredients.
3. Cover and cook on LOW for 8 to 10 hours.
4. Remove from slow cooker, shred the meat, and drain off half the remaining liquid.

Assemble Pot Pies

1. Preheat oven to 400˚.
2. Place pie shells on cookie sheets lined with parchment and par-bake for 13 minutes.
3. Remove shells from oven and spoon the shredded pot roast filling into shells.  Get creative with any mix-ins (we like extra rosemary and frozen peas).
4. Top each pie with a dough circle and crimp the edges together, trimming any extra dough as needed.
5. In small bowl, mix egg and 1 tbsp water to create an egg wash. Brush mixture on top of the pot pies and sprinkle with course salt (optional).
6. Pierce the pie lids with a knife (to release the steam while baking), and bake for 30-40 minutes or until golden brown.  Let cool (slightly) prior to eating.