As promised, another recipe from leftover pot roast! This Beef Pot Pie is the easiest thing ever! I used the leftover chuck roast, the gravy and the carrots to make this pie and it was delicious! I cut the leftover pot roast into small cubes, sliced the large carrots leftover, used the leftover gravy and added some frozen peas and potatoes. Delicious and probably took 10 minutes or so to throw together.
So what I did was saute some onions and celery, then added my leftover gravy. If you think you need more gravy you can make some with the brown gravy packages you get in the store or you can add 2 tablespoons flour to two tablespoons oil and make a roux. Then add 2 to 3 cups beef broth. To the gravy mixture, I added my diced potatoes and cooked until they were tender. Then I added some frozen peas, the leftover carrots that I sliced, then the diced pot roast.
easy beef pot pie.
For the crust, I used Pillsbury prepared crust. https://amzn.to/3bfaYL7
There are other choices in the freezer section that may be easier to find. Or, make a homemade crust.
Here’s my beef pot roast recipe that you will need to make this! Remember, this is from the leftover pot roast so you’re getting another meal! https://the2spoons.com/the-best-instant-pot-pot-roast/
easy beef pot pie.
Here’s the easy recipe for this beef pot pie! You can just adjust for the amount that you have left. Enjoy!
beef pot pie
Ingredients
- 1 pie crust
- 2 cups leftover pot roast, cubed
- 1/2 cup onion, diced
- 1 stalk celery, diced
- 2 tbsp butter
- 1 1/2 cups diced potatoes
- leftover roast gravy
- leftover carrots (If you don't have leftover carrots, add 1-2 carrots thinly sliced with the potatoes and cook until tender)
- 1 cup frozen peas
- salt and pepper to taste
- 1 egg for brushing the top
Instructions
- Preheat oven to 425 degrees. I was making a small pot pie for 2 so I used only one of the pie crust. I rolled it out and measured the bottom of my dish and placed the crust into the bottom to bake. I par baked it until starting to brown.
- Heat the butter in a saucepan and add the onions and celery and cook until the onions are translucent. Add your leftover gravy, adding a little beef broth or water if it is too thick, then add your potatoes (raw carrots if you don't have any carrots leftover from your roast) and cook until your potatoes are tender. Remove from the heat and add the leftover carrots if you are using them, the peas and the beef. Stir just to combine. Adjust the salt and pepper.
- Pour the mixture into the dish that you baked the bottom crust. Gather the remaining dough and roll out again on a floured surface. Top the dish and crimp the edges and cut slits in the top to vent. Brush with the beaten egg. Cook in the 425 degree oven until golden brown.
- Note: If you have a larger amount of roast left over, then just adjust your ingredients to the amount you have left and use 2 pie crust, one for the bottom and one for the top if needed.Note: Additionally, if you don't have enough gravy leftover, you can make the gravy with 2 tablespoons oil that you have heated and whisk in two tablespoons flour. Add two to three cups beef stock, whisking together and cook until thickened. An alternative is the brown gravy package you can get from the store!
