Pot Pie With Leftover Pot Roast And Vegetables Recipes

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ROAST BEEF POT PIE

This is another Bisquick foolproof pot pie that is so delicious- it will become a family recipe used over and over. Bisquick sure knows it's stuff. Love it!!!

Provided by Pat Duran

Categories     Roasts

Time 50m

Number Of Ingredients 8



Roast Beef Pot Pie image

Steps:

  • 1. Heat oven to 400^. In a 3 qt. saucepan, heat beef, gravy, frozen vegetables and seasoned salt salt to boiling, stirring constantly. Boil and stir 1 minute. Spoon into an ungreased 1 1/2 qt. casserole(I used a 2 qt.)
  • 2. In a small bowl, stir together bisquick, seasonings and milk , mix until well blended. Pour evenly over beef mixture. Bake uncovered about 30 minutes or until light brown.
  • 3. Note: Turkey Pot Pie: Use 1 cup leftover or deli turkey, cooked and chicken gravy rest of the recipe is the same as above.

1 c cooked leftover roast beef or from the deli
12 oz jar beef gravy or your own or that made from a package
12 oz bag frozen mixed steamer vegetables
1/2 tsp seasoned salt
1 c bisquick mix
3/4 c milk
1/2 tsp italian seasoning or dill weed
1/4 tsp garlic powder

ROAST BEEF POTPIE

Everyone in the family will want a piece of this pie, and every home cook will appreciate a helping hand from packaged beef roast and refrigerated pie pastry. -Patricia Myers, Maryville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12



Roast Beef Potpie image

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.

Nutrition Facts : Calories 402 calories, Fat 20g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 700mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

10 fresh baby carrots, chopped
6 small red potatoes, cubed
1 medium onion, chopped
2 tablespoons olive oil
1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup all-purpose flour
2-1/4 cups reduced-sodium beef broth
1 sheet refrigerated pie crust
1 large egg, beaten

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