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Pot Pie with Leftover Pot Roast and Vegetables

Pot Pie with Leftover Pot Roast and Vegetables

Cost $15, save $25

Source: Recommended by CookPal

  • 50 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Pastry

    • 1 (14.1 ounce) package double-crust pie pastry, thawed, divided

  • Cooking essentials

    • 🧈 4 tablespoons butter
    • 4 tablespoons all-purpose flour
    • 1 ½ (14.5 ounce) cans beef broth
    • 1 dash hot pepper sauce, or more to taste
    • 🧂 salt and ground black pepper to taste

  • Meat and vegetables

    • 2 cups shredded leftover pot roast
    • 🥔 1 cup diced cooked potatoes
    • 🥕 ¾ cup diced cooked carrots
    • 🧅 ½ cup diced cooked onions
    • ½ cup frozen peas
    • 🌽 ½ cup frozen corn

STEPS

1

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

2

Bake the pie crust for 3 to 5 minutes; it will still be pliable for sealing later. Remove from the oven and lower the temperature to 375°F (190°C).

3

Melt butter in a pan over medium heat. Whisk in flour to create a roux; cook until golden for about 3 to 4 minutes. Whisk in beef broth and cook until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.

4

Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour the mixture into the partially baked pie crust and cover with the remaining pie crust. Fold edges of the top crust under the bottom crust and seal. Cut steam vents into the top crust.

5

Bake the pot pie at 375°F (190°C) until golden brown, approximately 35 to 45 minutes.

NUTRIENTS

Per 1 serving

🔥

497

Calories

  • 19
    Protein
  • 31
    Carbs
  • 33
    Fats

💡 This recipe is perfect for repurposing leftover pot roast to prevent food waste.Make sure the edges of the top crust are sealed properly to prevent the filling from spilling out.For added flavor, you can brush the top crust with egg wash before baking.