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Pot Pie with Leftover Pot Roast and Vegetables
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Transform your leftover pot roast and veggies into a mouthwatering pot pie for a flavorful second meal.
Ingredients:
  • 1 (14.1 ounce) package double-crust pie pastry, thawed
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1.5 (14.5 ounce) cans beef broth
  • 1 dash hot pepper sauce, or more to taste
  • salt and ground black pepper to taste
  • 2 cups shredded leftover pot roast
  • 1 cup diced cooked potatoes
  • 0.75 cup diced cooked carrots
  • 0.5 cup diced cooked onions
  • 0.5 cup frozen peas
  • 0.5 cup frozen corn
Instructions:
  • Preheat the oven to 400°F (200°C). Fit one pie crust into a pie pan, pressing it gently into place, then pierce the bottom and sides with a fork.
  • Place pie crust in the preheated oven for 3 to 5 minutes until slightly cooked but still flexible for sealing later. Lower oven temperature to 375°F (190°C) after removing.
  • In a large pan over medium heat, melt butter until bubbling. Stir in flour and cook until it turns golden brown, about 3-4 minutes. Slowly pour in beef broth while whisking constantly until the mixture thickens, for about 3-5 minutes. Finish by adding hot pepper sauce, salt, and pepper to season.
  • Combine the shredded pot roast, potatoes, carrots, onions, peas, and corn. Fill the partially baked pie crust with the mixture. Top with the remaining pie crust, folding the edges under and pressing to seal. Make slits in the top crust to release steam while baking.
  • Bake until the crust turns a beautiful golden brown, for 35 to 45 minutes in the preheated oven.

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