Leftover Roast Beef Pot Pie
Leftover Roast Beef Pot Pie is an easy and delicious dinner recipe! Cooking a roast with carrots and potatoes is one of my favorite crockpot recipes for fall! It never fails that we always end up with a little bit of meat and veggies leftover that isn’t really enough to feed the family again. This leftover roast beef pot pie recipe is the perfect solution! This helps stretch the meat and veggies into a satisfying meal that cuts down on wasting food. Check out my Crockpot Roast recipe to see how I cooked the roast, potatoes, and carrots!
Ingredients
- 2 cups leftover roast
- 2 cups leftover potatoes, carrots, onions
- 1 store bought pie crust (needs a top and bottom crust)
- 1 cup of beef gravy
- 12 oz frozen mixed vegetables
Make Roast Beef Pot Pie
To make this easy beef pot pie recipe, start by gathering all of your ingredients! This recipe uses leftover roast, potatoes, and carrots so you’ll have needed to recently cook a roast to follow this recipe.
Start by chopping about two cups of the leftover potatoes, carrots, and onions into small bite size pieces.
Shred or chop up about 2 cups of leftover roast. If you don’t have quite two cups leftover I would just shred or chop it up into smaller pieces to help it stretch a little further.
Next, I steamed a bag of frozen veggies in the microwave and worked on making beef gravy from the juices from the crockpot. You can either use a packet of brown gravy or make your own from what is left in the crockpot.
To make your own gravy, combine 2 tbsp of butter and 2 tbsp of flour in a pan over medium heat to make a rue. Stir until the flour and butter are combined and start to thicken. Pour 1 1/2 cups of the juices from the crockpot to the pan and stir continuously until it thickens.
Next, in a large bowl combine the potatoes, carrots, onions, roast, mixed vegetables, and about 1 cup of beef gravy. Stir everything together well.
In a deep pie dish, lay out a pie crust and pour the beef and veggie mixture into the pie dish. Spread the meat and vegetables out evenly.
Top with the other pie crust and do your best to tuck the top crust under the bottom crust. Cut 4 slits in the top of the pie crust with a knife.
The beef pot pie will bake at 425 degrees for about 40 minutes.
Serve Beef Pot Pie
Once the beef pot pie has baked and has a golden brown crust it’s time to eat! Let the pot pie rest for just a few minutes before cutting into it. This was a pretty easy and delicious dinner recipe the whole family loved. This was a great way to use up some leftovers that might not have gotten eaten otherwise.
If you need a great crockpot roast recipe to follow check mine out below!
Tips and Frequently Asked Questions
- This recipe is for using up leftover roast, potatoes, and carrots that have already been cooked.
- Any extra veggies can really be added to this recipe. I used a bag of frozen mixed vegetables, but canned veggies or a different type could also be used.
- You can make a homemade pie crust, but store bought is also fine for keeping this recipe simple!
- I baked this at 425 degrees for 40 minutes uncovered. Keep an eye on the crust and cover loosely with foil if yours starts getting to brown.
Equipment
- 1 Oven
Ingredients
- 2 cups leftover roast
- 2 cups leftover potatoes, carrots, and onions
- 1 store bought pie crust needs a top and bottom crust
- 1 cup of beef gravy *see notes
- 12 oz frozen mixed vegetables
Instructions
- Start by chopping up the leftover cooked potatoes, carrots, and onions into bite size pieces.
- Shred the leftover cooked roast.
- Make 1 cup of beef gravy. For this you could use a beef gravy packet or you could use the juices from the crockpot from cooking the roast and make a gravy. I’ll leave the details on how to do that down below.
- Steam the bag of frozen mixed vegetables.
- Lay out the bottom crust in the bottom of a deep pie dish.
- In a bowl, combine leftover roast, carrots, potatoes, onions, steamed mixed vegetables, and at least 1 cup of beef gravy.
- Stir everything together well and pour into the pie dish on top of the bottom crust.
- Smooth the beef and vegetable mixture out evenly.
- Top with the pie crust and do your best to tuck the edges of the top crust under the bottom crust.
- Use a knife to cut 4 slits in the top center of the pie crust.
- Bake at 425 for about 40 minutes.
Looks great! Exactly some basic instruction I was looking for. Thanks!
Appreciate your kind comment!
Can I freeze this. If I can do I freeze it raw or do I bake it first
Simple and Super. I used left over corned beef from St Patrick’s Day that was cooked in a crock pot. So I saved the veggies and juice that cooked with it, and handled it exactly like this recipe does. I had no pie crust so I flattened out some flaky canned biscuits for the top crust. Great simple weeknight recipe without a lot of fuss. Just what I was looking for. Thanks!