Pot Pie with Leftover Pot Roast and Vegetables

5.0
(2)
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Wondering what to do with leftover pot roast and vegetables? The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.

Submitted by Valerie
Updated on March 31, 2024
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Servings:
8
Yield:
1 pot pie
Jump to Nutrition Facts

Ingredients

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

  • 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

  • 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

Directions

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

  2. 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 the temperature to 375 degrees F (190 degrees C).

  3. 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 and continue to cook, whisking constantly, 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 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 together to seal. Cut several slits in the top crust to allow steam to escape.

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

Recipe Tips

If you have leftover broth from cooking your pot roast, use up to 1 cup of it to replace some of the canned beef broth.

Leftover meat, carrots, onions, and potatoes should be pulled from the refrigerator and allowed to come to room temperature and soften a bit before use, about 15 minutes. You can microwave them quickly if preferred.

Nutrition Facts (per serving)

497 Calories
33g Fat
31g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 497
% Daily Value *
Total Fat 33g 42%
Saturated Fat 12g 61%
Cholesterol 64mg 21%
Sodium 614mg 27%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 19g 37%
Vitamin C 4mg 4%
Calcium 26mg 2%
Iron 3mg 19%
Potassium 300mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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