Pot Pie with Leftover Pot Roast and Vegetables

Prep Time:
30 mins

Cook Time:
50 mins

Total Time:
1 hr 20 mins

Servings:
8

Yield:
1 pot pie

Ingredients

Directions

Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick the bottom and sides with a fork.

Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower the temperature to 375 degrees F (190 degrees C).

Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth and continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.

Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press together to seal. Cut several slits in the top crust to allow steam to escape.

Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

Recipe Tips

If you have leftover broth from cooking your pot roast, use up to 1 cup of it to replace some of the canned beef broth.

Leftover meat, carrots, onions, and potatoes should be pulled from the refrigerator and allowed to come to room temperature and soften a bit before use, about 15 minutes. You can microwave them quickly if preferred.

Nutrition Facts (per serving)