Pot Roast Pot Pie

I’m pretty hardcore about using leftovers…I grew up hearing about those starving children in China, you know. The ethic of not wasting food runs really deep. The best part of being committed to not wasting food is the creativity I get to exercise in inventing new recipes. The latest yummy use of leftovers is Pot Roast Potpies. These delicious potpies went together quickly and easily with the leftovers of a Pot Roast dinnerof roast, potatoes, onions, and carrots.

Pot Roast Pot Pie

First, I would like to go on record that this dinner works best when you ARE using leftovers. If you cook an entire pot roast dinner complete with gravy especially to make a potpie, you’re probably working harder than you need to. The best plan is to create that awesome comfort-food-meal of tender, succulent pot roast that has been slow-cooked with onions, garlic, carrots, and potatoes…and plenty of homemade gravy drenching it all. Then scoop up the leftovers immediately after dinner is over and stash them where the midnight-snackers can’t find them.

Homemade Pot pies are their own type of comfort food and this variation turned out just spectacularly. As always, I used pre-made pie crusts from the refrigerator case at the grocery store. Yes, I’m a pie-crust cheater. It happens.

Pot Roast Pot Pie

  • Approximately 3 c. leftover pot roast cut into 1/2″ chunks
  • 2 lb. bag of frozen mixed vegetables
  • 1 c. leftover carrots
  • Any leftover gravy from your pot roast dinner the night before
  • Any leftover onions from your pot roast dinner the night before
  • 1/2 c. flour stirred into 1 c. cold water
  • 2-3 c. leftover potatoes from your pot roast dinner the night before
  • Salt and pepper to taste

Start with a Pot Roast meal the night before you want to have this potpie.  Make sure you plan to make enough food that you will have leftovers. The amounts listed above are approximations. This makes 2 generous pot pies. If you have less food leftover, you can make a single pot pie.

In a deep stock pot, cook frozen vegetables with just enough water to barely cover them. After they’ve cooked for about 8 minutes, stir in the leftover pot roast, carrots, onions, gravy. Simmer for about 8 more minutes. Stir in the water with flour. Cook until the mixture starts to thicken and remove from heat. Stir in salt and pepper to taste.

Filling for pot roast Potpie

Unroll the pie crusts and pat them into two glass pie plates. Ladle the filling into the pie crusts.

Pot roast pot pie filling in crust

Unroll the top crust over the filling and pinch your way around the edges. Poke some holes in the top crust to release the steam while the pot pies  are baking.

Pot roast pot pie ready to bake

Bake at 375° for 45 minutes to an hour or until the crust is golden brown.

Pot Roast Potpie goes fast

 

Man alive, that pot pie went fast!. That’s the SECOND pot pie. The first one…evaporated!

Barb

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  1. Mother: eat your vegetables. There are starving children in China.
    Son: Name two!!!

    Mother: Eat that spinach, there are starving children in China.
    Me: you can send this to them.
    NOTE: neither of these responses got me out of eating spinach, oatmeal or liver and onions. I guess the starving children didn’t want those either.

  2. I’m a pot roast pot pie maker, too! It’s a great way to make extra meals from a large crockpot-cooked pot roast, way easy. I make mine in 4 individual crockery bowls and use a very simple drop biscuit recipe (Better Homes and Gardens – 6 ingredients and no rolling/cutting!) as a topper. Rather like a shepherd’s pie only with biscuit, not mashed potatoes. Delicious!