For an extra layer of flavor, consider adding a splash of red wine or Worcestershire sauce to the broth. If you don't have leftover pot roast, cooked beef chuck roast works perfectly as a substitute. Feel free to adjust the vegetable amounts based on your preferences and what you have on hand. An egg wash (1 egg beaten with 1 tablespoon of water) brushed over the top crust before baking will give it an extra glossy and golden finish.
Pot Pie with Leftover Pot Roast and Vegetables
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS9
Transform yesterday's delectable pot roast into a comforting and hearty pot pie. This recipe is a delightful way to repurpose leftovers, creating a savory, family-friendly meal with minimal effort and maximum flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol64 mg
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Fiber3 g
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Protein19 g
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Saturated Fat12 g
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Sodium614 mg
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Sugar2 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat 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.
02
StepBake 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).
03
StepMelt 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.
04
StepStir 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.
05
StepBake in the preheated oven until crust is golden brown, 35 to 45 minutes.
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Chadd Kozey
Jun 30, 2025I'm not a confident baker, but this recipe was easy to follow and the results were amazing. Thank you!
Caroline Heidenreichrutherford
Jun 30, 2025This recipe is a game changer! No more boring leftovers for me! 5 stars!
Maureen Oconnell
Jun 30, 2025I added some mushrooms and a splash of red wine to the filling, and it was absolutely delicious!
Elvera Abbott
Jun 29, 2025This recipe saved my week! I had so much leftover pot roast and didn't want to just eat it as is again. The pot pie was a huge hit with my family.
Porter Terry
Jun 28, 2025I used a store-bought crust to save time, and it still turned out great. This is a perfect weeknight meal.
Katrina Aufderhar
Jun 27, 2025My kids are picky eaters, but they devoured this pot pie. It's a great way to sneak in some extra vegetables.
Laura Hudson
Jun 26, 2025I've made this recipe multiple times, and it's always a crowd-pleaser. The tips are super helpful too!
Robyn Feeney
Jun 26, 2025The crust was perfectly flaky and golden brown. Will definitely be making this again!