Leftover Roast Beef Pot Pie -

5 from 12 votes

Leftover Roast Beef Pot Pie

Leftover Pot Roast Pot Pie uses the potatoes, carrots and beef to make a delicious beef pot pie for a quick and easy dinner recipe.

Prep Time30

Cook Time30

Total Time1

Course: Main Dishes

Cuisine: American

Servings: servings

2 pie crusts (1 each, top and bottom) homemade or store bought
2 cups cooked, cubed beef (I used leftover pot roast)
3-4 cups total of cooked potatoes, carrots, and frozen peas (I used the leftover potatoes and carrots from the roast and then added frozen peas to make up the difference.)
2½ cups beef gravy homemade or store bought
1 teaspoon Worcestershire sauce
kosher salt adjust to taste
freshly ground pepper adjust to taste
1 egg beaten

Preheat oven to 425°F. Prepare the pie dough and line the bottom of the pie plate with the bottom crust. Prick the crust several times with a fork.
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.