Put your leftover pot roast to good use in this Leftover Roast Beef Pot Pie!
This pot pie uses your leftover pot roast, potatoes, carrots, and gravy to create a fantastic pie. Feel free to use a pre-made pie crust to make this a quick and easy dinner recipe!
Remember how I promised you more easy dinner recipes? These Crock-Pot Sweet and Sour Meatballs and the Mexican Pulled Pork have been really popular this year.
If you haven’t tried them yet, Pizza Sliders and French Bread Pizza are a couple more delicious options that you can have on the table faster than you can order take-out.
Roast Beef Pot Pie
I’m back today sharing this recipe for an easy “Leftover” Beef Pot Pie you can make using the leftovers from Sunday’s pot roast.
Don’t worry if you don’t have a leftover pot roast, you can still make the pie, you’ll just have to cook cubed beef and vegetables first.
This recipe is based on one my mom made for us growing up and it is comfort food, perfect for a rainy day like we are having today.
Doesn’t that filling look amazing? I just want to grab a spoon and eat this all over again. Don’t be intimidated by the crust either!
Like I mentioned earlier, you can always pick up a pre-made crust, OR you can use this cheater pie crust that is made with oil. My family has been using it for years and it’s never failed us.
Anyway, my last bragging point on the pie is the fact that my husband helped himself to another piece as a bedtime snack it was so good. Who is he anyway?
My choice of bedtime snacks involves mint chip ice cream or chocolate turtle cookies, certainly not a piece of leftover pot pie.
What kind of snack do you reach for late at night? Are you a savory or sweet snacker in the evening?
Pot pie is absolute comfort food isn’t it? These variations sound delicious too!
This recipe for Chicken Alfredo Pot Pies from The Gunny Sack sounds fun, as does this Taco Pot Pie from Lemon Tree Dwelling.
Baked Parmesan pork chops are tender and juicy with a crispy Parmesan crust. Pair them with a quick rice pilaf and some sauteed asparagus for a dinner everyone will enjoy.
Beef Pot Pie Recipe
- Preheat oven to 425 F. Prepare the pie dough and line the bottom of the pie plate with the bottom crust.
- In a large bowl, mix together the beef, potatoes, carrots, peas, gravy, Worcestershire sauce, and salt and pepper.
- Gently fill the crust with the mixture and top with the second crust. Crimp the edges and brush with a beaten egg, if desired.
- Bake at 425 F for 30-35 minutes or until the crust is golden brown and cooked through. Serve immediately.
You can cook fresh beef and vegetables for the pie instead of using leftovers, but it will take a bit longer.
Leftover Roast Beef Pot Pie
Ingredients
- 1 to p and bottom pie crust for a 10 inch pie homemade or store bought (I made a whole wheat crust)
- 2 cups cooked cubed beef (I used leftover pot roast)
- 3-4 cups total of cooked potatoes carrots and or frozen peas (I used the leftover potatoes and carrots from the roast and then added frozen peas to make up the difference. Feel free to use your favorite combination of vegetables.
- 2 1/2 cups beef gravy I used the leftover drippings to make some. You can make homemade or use storebought.
- 1 teaspoon Worcestershire sauce
- Salt and Pepper to taste.
- 1 egg beaten (to brush on the crust if desired)
Instructions
- Preheat oven to 425 F. Prepare the pie dough and line the bottom of the pie plate with the bottom crust.
- In a large bowl, mix together the beef, potatoes, carrots, peas, gravy, Worcestershire sauce and salt and pepper. Gently fill the crust with the mixture and top with the second crust. Crimp the edges and brush with a beaten egg, if desired.
- Bake at 425 F for 30-35 minutes or until the crust is golden brown and cooked through. Serve immediately.
- ***You can also cook fresh beef and vegetables for the pie instead of using leftovers, but it will take a bit longer.***
Nutrition
{originally published 4/25/18 – recipe notes and photos updated 6/24/21}
Jennifer Hill says
I made a roast and veggies 2 nights ago…we’ve had our fill of it! Do you think I could freeze each component separately and assemble later in the fall? I didn’t thicken the jus at all, so I think it would freeze ok. Thanks and fabulous idea!
Mallory says
I’ve never tried it, but it sounds like it would work.
Donna Marie Tornberg says
I am making this now is 2:35 in the morning but I am hungry and I can’t wait till it’s done and I’ll leave another post after. I use my leftovers from pot roast
Donna Marie Tornberg says
I made my own crust to. I got 20 minutes left and then I’m going to eat it. I can’t wait. Make a difference and I love to cook that’s too bad it’s just late in the morning but that’s all right cuz I’m hungry I’ll use guys know how it tasted after I take it out of the oven
Mary says
That sounds delicious, Donna. When hunger strikes, sometimes you’ve just got to get cooking.
Sarah says
Is this something I can pre make? Like put it together today, and cook it tomorrow for dinner if I keep it in the fridge?
Mallory says
Hi Sarah. You could make the filling and the pie crust a day ahead and then refrigerate them. But I would wait till right before baking to assemble.
Marcie says
Tring the leftover roastbeef potpie but using leftover beef stew n just thickened it up with 2 tbs of corn starch. It came out awesome!
Mallory says
That’s an awesome idea. Thanks for sharing!
Raechel says
This was a super yummy recipe. I used my leftover potroast from last night, and added corn and peas. Store bought pie crust (had it on hand), and I am super pleased.
Thanks for the recipe!
Sara R Reid says
may i freeze this when it is cooked and reheat it later
Carma Pullen says
1st day – Roast beef and sheet pan carrots, potatoes and onions and au just from Foil Pot Roast.
2nd day – Leftover Pot Roast Pot Pie from you recipe using ready made crust.
3rd day – Beef sandwiches on Torpedo rolls (buttered, light added horseradish sauce, provolone with
au jus from roast served with potato salad.
Hubby loves me. Best ever he said. Cost of 4.50 lb. roast on sale for Easter $4.50/lb. makes each meal
(for 2) $2.60 for meat and cheap veggies. Wonderful thanks the food was good and the amount to use very
helpful.
Mary says
This is awesome, Carma! I’m so glad that you loved it.
Terri Brodheim says
Made the pot pie n it was delicious. My bottom crust got a little too soggy. I even tried pre-cooking it a little bit n eased up on gravey/broth. Am I doing something wrong?
Mary says
I’m glad the pie was delicious, Terri. Unfortunately, that can be the nature of a pot pie some of the time. Did the top crust stay nice and flaky for you? I would recommend pre-baking the crust next time, but it sounds like you already tried that.
Julie says
I used a store bought crust and mostly just leftovers from the weekend’s pot roast dinner. It turned out fantastic! I will definitely make this again!!
Mary says
I’m so glad you like the pot pie, Julie!
Marcia says
I combined in a pan and heated through. Used frozen vegetables also.
Mary says
I’m so glad you like the pot pie!
Meghan says
I assembled and froze the pie in its entirety, baked it when thawed and it came out great.
Mary says
I am glad you enjoyed it, Meghan.
Jyssica says
I just put a roast and veggies in the crock pot this morning and am planning on making this tomorrow with the left overs. Can’t wait!
Mary says
Perfect use of leftover, Jyssica. Enjoy!
Beth says
Thank you for helping me make an almost perfect first meat pot pie!!! I made this last night using up our leftover beef chuck roast with taters, carrots and green beans. The amounts were exactly what I had on hand! (Although I did toss in a few other cooked veggie leftovers that were languishing in the fridge to get to 4 cups veg.) my leftover gravy amount was just over two cups and I went with it. Worked perfectly! I used two tips I found for keeping the bottom crust flaky and crisp and they worked! 1. Preheat a cookie sheet and place the pie dish on that to cook (starting the bottom of the dish hot AND catching spills!) and 2. Use the bottom rack of the oven (keeping heat on the bottom.) I did need to bake about 45 mins to reach 165F inside the pie, and I covered it lightly with foil after 30 mins (because that crust was gorgeous!!!!!)
Thank you again! This is a milestone for me 🙂
Mary says
Congratulations on your milestone, Beth! Horray for a perfect pot pie. Second, THANK YOU for that awesome tip. I am definitely going to try that the next time I make a pot pie. That is genius to preheat a baking pan to get the bottom crust baking faster. I love learning new tricks from our readers.
Val Pace says
This recipe was perfect as is. Made a second one with green beans instead of peas since grandkids won’t eat peas. Not a crumb left.
Mary says
I’m glad to hear that the pot pie was a hit! Sometimes it takes a couple tries to find the right vegetable.
Kendra Diviney says
I used this a a loose guide. I used leftover roast beef, frozen veggies for stew, and a packet of Campbell’s beef stew and seasoned to taste. I heated the filling on the stovetop while waiting for the refrigerated pie crusts to come to room temp and then baked at 350 for about 40-45 minutes. It was delicious, will make again.
Mary says
I’m glad you were able to adapt the recipe to suit your taste, Kendra. Enjoy the pot pie!