Pot Roast Pot Pie Easy Leftovers Remade Recipes

POT ROAST POT PIES

Steps:

• Heat oven to 350°F. Evenly divide leftover pot roast and vegetables into 4 ramekins. Bake 10 minutes.
• Separate dough into 8 rounds; place on ungreased cookie sheet. Bake 10 to 13 minutes or until light golden brown.
• Before serving, top each ramekin with 1 crescent round.

ROAST BEEF POT PIE

Steps:

• Preheat oven to 375 degrees.
• Add potatoes to a large pot with water and boil them for 10 minutes.
• Drain and set aside.
• Add butter to skillet along with onions and cook for 4-5 minutes until translucent.
• Whisk in the flour until combined then add the broth and whisk well until smooth.
• Cook for 4-5 minutes until thickened.
• Add in the potatoes, mixed vegetables, roast beef, salt and pepper and stir well.
• Line pie plate with pie crust.
• Pour mixture into pie plate (if your plate is shallow and it will overfill stop filling it).
• Cover with seconds pie crust and seal around the edges.
• Cut two small slits into the top of the pie and gently press out any air stuck inside.
• Brush with beaten egg and top with kosher salt and pepper if desired.
• Bake for 30 minutes then lower temperature to 325 and bake an additional 30 minutes.

LEFTOVER POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• If you are using stock, bring the stock to a boil. Add cornstarch to cold water, and blend until smooth; whisk into stock to thicken.
• Line a 9 inch pie plate with pastry. Mix turkey and vegetables together, and place in pie crust. Pour gravy or thickened stock over turkey and vegetables. Cover with remaining pie crust. Cut slits in the top to release steam.
• Place pot pie on a cookie sheet to prevent stock from over flowing into your oven. Cook in center of oven until crust is golden brown, approximately 1 hour. Slice, and serve hot.

YORKSHIRE STRATA (FOR LEFTOVER POT ROAST)

Steps:

• Combine meat, vegetables, water, 1/4 C gravy, 1 T worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder, and set aside.
• Put margarine in a deep-dish 10 inch pie plate and place in a cold oven.
• Turn heat to 425 degrees.
• Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds.
• Remove pie plate from the oven and pour the batter in the plate.
• Spoon meat and vegetable mixture into the center of the pie plate.
• Place in oven for 30 minutes, being careful not to open oven door during that time.
• While casserole is baking, heat remaining 1 C gravy with remaining 1 tsp Worcestershire sauce, 1/2 tsp onion powder and 1/2 tsp garlic powder until hot.
• Serve casserole topped with gravy.

ROAST BEEF POT PIE

Steps:

• Heat oven to 400°F. In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2-quart casserole.
• In small bowl, stir together Bisquick mix and milk until well blended. Pour evenly over beef mixture.
• Bake uncovered about 30 minutes or until light brown.

POT ROAST POT PIE (EASY LEFTOVERS REMADE)

Steps:

• 1. place all leftover ingredents in large pot and add one can of peas and re-heat, may need to add a little flour to thicken, bring to a soft boil.
• 2. mean while place one sheet of the cresent rolls into a greased 9 x 13 baking dish. Place in oven at 350 just till it starts to raise (about 10 min.) Then remove from oven. Spoon stew mixture onto bottom crust. Top with cheese and and second sheet of cresent rolls, cut a few slits into the top and place back in oven for about 20 min or untill golden brown. Let stand for 5 min. slice and serve.

LEFTOVER ROAST BEEF POT PIE

Steps:

• 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.***

SHEPHERD' PIE (LEFTOVER POT ROAST)

Steps:

• Pre-heat oven 350*.
• Filling: Over medium heat put extra-virgin olive oil and garlic in sauté pan, warm til garlic is soft and fragrant, about 3 minutes.
• Add carrots, spinach and post roast until warmed through, about 5-7 minutes.
• Add Soup and Milk and heat until bubbling, about 5 minutes.
• Move mixture to pie/baking dish.
• Topping: Microwave leftover potatoes for 5-7 minutes on high.
• Add in butter and milk and mash with potato masher/ fork.
• Add more milk/ butter until you reach desired consistency for mashed potatoes.
• Season with Onion Power, S&P to taste.
• Spread mashed potatoes over filling in pie/baking dish.
• Bake for 10-15 minutes and enjoy! We had ours with a nice valpolicella.

ROAST BEEF POTPIE

Steps:

• Preheat oven to 375°. In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes., Transfer to a 9-in. deep-dish pie plate. Place pie crust over filling. Trim, seal and flute edges. Cut slits in crust; brush with egg. Bake until golden brown, 30-35 minutes., Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°; bake until a thermometer inserted in center reads 165° and crust is golden brown, 70-80 minutes.

POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
• Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
• Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
• Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
• Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.