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!