Savory Leftover Roast Beef Pot Pie (2 Methods + Tips)

As fall rolls in, there’s nothing quite like the comfort of a satisfying meal that warms you from the inside out. I remember the first time I experimented with a Crockpot Roast recipe, tossing in tender chunks of beef, carrots, and potatoes. The aroma that filled my kitchen was irresistible! But what truly excited me was the perfect solution I discovered for the leftovers. Instead of wasting food, I transformed yesterday’s roast into today’s delicious dinner – a hearty Leftover Roast Beef Pot Pie Recipe. 

Leftover Roast Beef Pot Pie

This easy recipe not only helps stretch your budget but also creates an entirely new cooking experience. As you layer the succulent meat and veggies into a flaky crust, you’ll find yourself falling in love with this pie all over again. Trust me, it’s the ideal way to reinvent your roast and create a dinner that your family will beg for time and time again.

Leftover Roast Pie Recipe

Let me share with you my go-to recipe for a mouthwatering leftover prime rib pot pie recipe that’ll make your taste buds dance! First things first, preheat your oven to a toasty 425 F. While it’s warming up, prepare your pie dough and line the bottom of a pie plate with the crust. Don’t forget to prick the sides with a fork – a little trick I learned from my grandmother. 

Now, the beauty of this easy dish lies in gathering your ingredients, especially that leftover roast you recently cooked. I love chopping about two cups each of potatoes, carrots, and onions into bite-size pieces. Next, shred or chop 2 cups of your roast – if you’re running short, don’t fret! Smaller pieces actually help stretch it a bit further.

Time to make your own gravy! In a pan over medium heat, combine 2 tbsp butter and 2 tbsp flour to create a rue. Stir until they’re well combined, then pour in 1 1/2 cups of those flavorful juices from your crockpot. Keep stirring continuously until it starts to thicken – patience is key here! 

Now, in a large bowl, mix your potatoes, carrots, onions, roast, and some mixed vegetables with 1 cup of your homemade beef gravy. Gently fill the crust with this hearty mixture, then top it with a second crust. Crimp the edges to seal in all that goodness, and if you’re feeling fancy, brush with a beaten egg.

Finally, bake at 425 F for 30-35 minutes until it’s golden brown and perfectly cooked. The aroma wafting through your kitchen will be irresistible! Serve immediately and watch as your family devours this comforting pie. Trust me, this recipe turns simple leftovers into a show-stopping meal that’ll have everyone asking for seconds!

(Pro Tip: If you don’t have leftovers, you can cook fresh beef and vegetables for the pie, but it will take a bit longer.)

Leftover Roast Beef Pot Pie with Puff Pastry (Alternative Method)

Start by preheating your oven to 400°F. While it’s warming up, dice any leftover potatoes and carrots from your roast. Now, here’s where the magic happens – grab a sheet of puff pastry from the freezer. This flaky wonder is the perfect solution for a quick, yet fancy-looking crust.

In a large skillet, sauté some onions until they’re golden. Toss in your diced veggies and beef, then sprinkle in some flour to thicken things up. Slowly pour in some beef broth, stirring constantly. This creates a rich gravy that’ll make your mouth water – I still remember the first time I tried this and nearly ate it straight from the pan!

Pour this heavenly mixture into a pie dish. Now for the fun part – drape that puff pastry over the top, tucking in the edges. Don’t forget to cut a few slits for steam to escape. Brush with a beaten egg for that picture-perfect golden finish.

Bake for about 25–30 minutes until the pastry is puffed and golden brown. The aroma that fills your kitchen? Pure comfort. Let it rest for a few minutes before serving – if you can resist that long!

Serve Beef Pot Pie

Once your beef pot pie is baked to a golden brown with a flaky crust, let it rest for a few minutes before cutting. This will make it easier to serve and prevent the filling from spilling out. This easy and delicious dinner recipe is sure to be a hit with the whole family. They’ll never guess it was made with leftovers from your Crockpot Roast Potatoes and Carrots!

(Remember, this is just a guideline. Feel free to adjust the recipe to your liking and available ingredients. Be sure to follow and check the Crockpot Roast recipe for additional details.)

Carmen Foodie Tips 

• This leftover roast pot pie is ideal for using up leftover roast, potatoes, and carrots that have already been cooked.
• If you have extra veggies, you can add a bag of frozen mixed vegetables or canned veggies of any type.
• Use a homemade pie crust or a store-bought one for a simple and convenient recipe.
• If the crust starts to get too brown before the filling is cooked, you can cover it loosely with foil for the remaining baking time.
• If you have leftover broth from cooking the pot roast, you can use up to 1 cup of it to replace some of the canned beef broth.
• Let leftover meat, carrots, onions, and potatoes come to room temperature and soften a bit before using them in the pie. You can also microwave them quickly if needed.

Conclusion

With these simple steps and helpful tips, you can easily transform your leftover roast into a delicious and heartwarming meal. Give this recipe a try, and you’ll discover a creative and satisfying way to minimize food waste while enjoying a comforting dinner.

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Frequently Asked Questions (FAQs)

What can I do with leftover overcooked roast beef?

Don’t let that overcooked roast go to waste! I’ve been there, and let me tell you, it’s the perfect opportunity to get creative. One of my favorite tricks is to shred or finely chop the meat and use it in this Leftover Roast Beef Pot Pie. The gravy and vegetables help add moisture, making that dry beef tender and flavorful again. Trust me, no one will even notice it was overcooked!

How to soften leftover roast beef?

Here’s a little secret I’ve picked up over the years: To soften leftover roast beef, try simmering it gently in some beef broth or gravy. This works wonders when you’re prepping for the pot pie. Another trick is to let the meat come to room temperature before using it, or give it a quick zap in the microwave. These methods help restore some moisture and make the beef more tender.

Is leftover pot roast good?

Absolutely! In fact, I often find that leftover pot roast tastes even better the next day. The flavors have had time to meld and intensify. It’s perfect for repurposing into dishes like this Beef Pot Pie. Just remember to store it properly in the refrigerator and use it within 3-4 days for the best taste and food safety.

What to do with dry pot roast?

A dry pot roast is no cause for despair! I’ve turned many a dry roast into a delicious dinner. The key is to add moisture back in. Using it in this Pot Pie recipe is ideal because the gravy and cooking process help rejuvenate the meat. You can also chop it finely and use it in soups, stews, or even tacos. The extra sauce or broth in these dishes will make that dry roast tender and tasty again.

Can I freeze leftover roast beef pot pie?

Absolutely! I often make an extra pie to freeze for busy nights. Just assemble the pot pie as usual, but don’t bake it. Wrap it tightly in foil and freeze for up to 3 months. When you’re ready to eat, bake it straight from frozen, adding about 15-20 minutes to the cooking time. It’s a lifesaver on those hectic evenings when you need an easy, satisfying meal.

Leftover Roast Beef Pot Pie

Recipe by Carmen FoodieCourse: CrockPot DinnersCuisine: American

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

495

kcal

Total time

1

hour 

Turn leftover roast beef into a cozy and satisfying meal with this easy Leftover Roast Beef Pot Pie. It’s a hearty, flavorful dish that’s perfect for a chilly evening.

Ingredients

• 1 pie crust (10-inch, homemade or store-bought)

• 2 cups cooked cubed beef

• 3-4 cups cooked vegetables (potatoes, carrots, peas)

• 2 ½ cups beef gravy

• 1 teaspoon Worcestershire sauce

• Salt and pepper to taste

• 1 egg (beaten, optional)

Directions

• First things first, preheat your oven to a toasty 425 F. While it’s warming up, prepare your pie dough and line the bottom of a pie plate with the crust. Don’t forget to prick the sides with a fork – a little trick I learned from my grandmother.
• Now, the beauty of this easy dish lies in gathering your ingredients, especially that leftover roast you recently cooked. I love chopping about two cups each of potatoes, carrots, and onions into bite-size pieces. Next, shred or chop 2 cups of your roast – if you’re running short, don’t fret! Smaller pieces actually help stretch it a bit further.
• Time to make your own gravy! In a pan over medium heat, combine 2 tbsp butter and 2 tbsp flour to create a rue. Stir until they’re well combined, then pour in 1 1/2 cups of those flavorful juices from your crockpot. Keep stirring continuously until it starts to thicken – patience is key here!
• Now, in a large bowl, mix your potatoes, carrots, onions, roast, and some mixed vegetables with 1 cup of your homemade beef gravy. Gently fill the crust with this hearty mixture, then top it with a second crust. Crimp the edges to seal in all that goodness, and if you’re feeling fancy, brush with a beaten egg.
• Finally, bake at 425 F for 30-35 minutes until it’s golden brown and perfectly cooked. The aroma wafting through your kitchen will be irresistible! Serve immediately and watch as your family devours this comforting pie.