Best Pot Pie With Leftover Pot Roast And Vegetables Recipes

LEFTOVER ROAST BEEF POT PIE

Steps:

• Preheat oven to 425 F. Prepare the pie dough and line the bottom of the pie plate with the bottom crust.
• In a large bowl, mix together the beef, potatoes, carrots, peas, gravy, Worcestershire sauce and salt and pepper. Gently fill the crust with the mixture and top with the second crust. Crimp the edges and brush with a beaten egg, if desired.
• Bake at 425 F for 30-35 minutes or until the crust is golden brown and cooked through. Serve immediately.
• ***You can also cook fresh beef and vegetables for the pie instead of using leftovers, but it will take a bit longer.***

ROAST BEEF POT PIE

Steps:

• Preheat oven to 375 degrees.
• Add potatoes to a large pot with water and boil them for 10 minutes.
• Drain and set aside.
• Add butter to skillet along with onions and cook for 4-5 minutes until translucent.
• Whisk in the flour until combined then add the broth and whisk well until smooth.
• Cook for 4-5 minutes until thickened.
• Add in the potatoes, mixed vegetables, roast beef, salt and pepper and stir well.
• Line pie plate with pie crust.
• Pour mixture into pie plate (if your plate is shallow and it will overfill stop filling it).
• Cover with seconds pie crust and seal around the edges.
• Cut two small slits into the top of the pie and gently press out any air stuck inside.
• Brush with beaten egg and top with kosher salt and pepper if desired.
• Bake for 30 minutes then lower temperature to 325 and bake an additional 30 minutes.

LEFTOVER STEAK POT PIE WITH VEGETABLES

Steps:

• Gather the ingredients.
• In a medium saucepan, cook onion in butter until onion is tender.
• Stir in flour and salt and cook, stirring constantly, for about 2 minutes.
• Slowly stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly.
• Add leftover beef, peas, carrots, and parsley; heat through.
• Taste and adjust seasonings, adding more salt if necessary.
• Preheat oven to 450 F. Pour beef mixture into a 2-quart casserole dish.
• Roll out pastry dough to about 1/2-inch larger than casserole dish top.
• Carefully place pastry over hot beef mixture.
• Cut several slits in the top for steam to escape, turn edge under, and crimp all around.
• Brush lightly with milk.
• Bake for 20 to 25 minutes.

POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES

Steps:

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

LEFTOVER POT ROAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
• Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
• Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
• Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

DAD'S LEFTOVER TURKEY POT PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
• Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.