Name: Pot Pie with Leftover Pot Roast and Vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Double-crust pie pastry, thawed - 1 (14.1 ounce) package; Butter - 4 tablespoons; All-purpose flour - 4 tablespoons; Beef broth - 1 ½ (14.5 ounce) cans; Hot pepper sauce, or more to taste - 1 dash; Salt and ground black pepper to taste - 1 dash; Shredded leftover pot roast - 2 cups; Diced cooked potatoes - 1 cup; Diced cooked carrots - ¾ cup; Diced cooked onions - ½ cup; Frozen peas - ½ cup; Frozen corn - ½ cup

Pot Pie with Leftover Pot Roast and Vegetables

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pot Pie with Leftover Pot Roast and Vegetables

1. Double-crust pie pastry, thawed - 1 (14.1 ounce) package

2. Butter - 4 tablespoons

3. All-purpose flour - 4 tablespoons

4. Beef broth - 1 ½ (14.5 ounce) cans

5. Hot pepper sauce, or more to taste - 1 dash

6. Salt and ground black pepper to taste - 1 dash

7. Shredded leftover pot roast - 2 cups

8. Diced cooked potatoes - 1 cup

9. Diced cooked carrots - ¾ cup

10. Diced cooked onions - ½ cup

11. Frozen peas - ½ cup

12. Frozen corn - ½ cup

How to cook deliciously - Pot Pie with Leftover Pot Roast and Vegetables

1. Stage

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

2. Stage

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 temperature to 375 degrees F (190 degrees C).

3. Stage

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; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.

4. Stage

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 edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.

5. Stage

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