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This delicious beef pot pie has a savory beef and vegetable filling encased in a two crust pot pie – the simply fashion to make a pot pie is with 2 crusts! – and non just that, it's easy to make, it uses up leftover roast beef and the unabridged family is going to beloved it!

This beefiness pot pie is not an all day effort, but it tastes like it was!

Fast & Like shooting fish in a barrel Beef Pot Pie

Beef Pot Pie

This has been unanimously voted the best way to utilize up leftover roast by my family and it'due south so easy the kids can make information technology. I am using up what I take in my freezer – pre-fabricated pie crusts, frozen mixed vegetables and of grade, beef that was leftover from my eye of circular roast the other night. While it'due south not going to shred and fall apart like chuck roast meat is, we actually enjoyed the hearty cubes of roast beef in this.

One day I will tackle a beef pot pie from scratch (stewing meat, the whole nine yards) but 2020 is the leap of using everything from my freezer!

How to Make Beef Pot Pie

This is a cheater pot pie, so information technology's super elementary to make!

• Dice up your leftover beef into small cubes
• Make your vegetables and gravy in a pot
• Place the pie chaff in the bottom of your pie plate
• Stir the beef into the filling, then put the filling into the pie plate.
• Cover with the second pie crust, pinch and seal shut
• Bake!

The Pie Crust

You can see that I used pre-made pie crusts, I always have a box or 2 on hand for emergency purposes (similar when I really don't want to brand a pie chaff) but you can absolutely utilize a bootleg pie crust recipe, like the Tenderflake Pie Crust. That is the one my Grandma used and is my favorite homemade ane!

More than Pot Pie Recipes

I do enjoy a skilful pot pie for using upward leftovers! Endeavour my turkey pot pie if you are wanting to use up turkey meat, or brand mini chicken pot pies  OR even a biscuit topped chicken pot pie!

If you are brave and want to use up onions, try scalloped onion pie, it's really SO good as a side dish!

Tips and Tricks

• If you enjoy more gravy, add together another ½ cup of beef broth. We like our pie a little more firm, but a thinner gravy is also great!
• Make certain to broil the pie on the lower oven rack as suggested. This is what cooks the lesser pie crust!

Promise yous bask!

Happy cooking,

Take intendance and lots of honey,

Karlynn

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• ▢ pie chaff, peak and bottom, for a 9 ½ inch- 10 inch deep dish pie

Beef Pot Pie Filling

• ▢ 2 cups beef broth STRONG for season!
• ▢ 1 1/4 cups diced Russet potato pocket-size diced and peeled
• ▢ 1 i/2 cups frozen vegetable mix
• ▢ ii cups diced cooked beef roast
• ▢ 1/2 teaspoon garlic powder
• ▢ i teaspoon Worcestershire sauce
• ▢ iii tablespoons cornstarch
• ▢ 1/four cup cold water
• ▢ salt and pepper to taste

• In a medium sized saucepan over medium heat, pour in the beef goop and add together the diced potatoes. Cook until almost completely tender; nigh x-fifteen minutes.

• Add in the frozen vegetables and heat through, simmering for nigh 5 minutes.

• Line the lesser of your pie plate with i of the pie crusts.

• Lower ane of your oven racks to the 2nd from the lesser position and pre-heat your oven to 350 °F.

• Dissolve the cornstarch into the water completely, then whisk into the gravy mixture quickly, until smoothen and thickened. Taste, and adjust salt, pepper and perhaps more than beefiness bouillon accordingly. Stir in the chopped beef.

• Pour the gravy vegetable mixture into the pie plate and gently smoothen into i layer.

• Place the remaining pie crust on top and pinch the edges to seal close, Cut a couple of pie vents into the surface.

• Bake in a preheated oven until the crust is golden brown, nigh 45-60 minutes. Allow cool for five minutes earlier serving.

• If you enjoy more gravy, add some other ½ loving cup of beef broth. We like our pie a niggling more business firm, but a thinner gravy is also great!
• Make sure to bake the pie on the lower oven rack as suggested. This is what cooks the bottom pie crust!

Calories: 327 kcal , Carbohydrates: 24 g , Protein: 27 g , Fatty: xiv g , Saturated Fat: 6 g , Cholesterol: 82 mg , Sodium: 592 mg , Potassium: 810 mg , Fiber: three g , Sugar: one g , Vitamin A: 3481 IU , Vitamin C: 10 mg , Calcium: l mg , Iron: 4 mg

All calories and info are based on a third political party calculator and are simply an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I'grand a busy mom of two, married woman & cookbook author who loves creating fast, fresh meals for my little family unit on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn downwards my firm than clean it. Most of all, I honey helping YOU get dinner ready because there's zippo more of import than connecting with our loved ones around the dinner table!

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