Pot Roast Pot Pies Recipes

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.

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.

Steps:

• Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
• Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
• After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
• Preheat the oven to 425 degrees F.
• On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
• Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
• Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

Steps:

• In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning.
• Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
• Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
• Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
• Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
• Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

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.

Steps:

• Roast the Chicken& Vegetables: Preheat oven to 375º.
• Rub chicken with 1 T olive oil& sprinkle generously, inside& out, with salt& pepper.
• Toss potatoes, carrots, onions, garlic, mushrooms,& herbs with remaining 2 T olive oil& some salt& pepper.
• Set the chicken breast-side down in a large flameproof roasting pan& scatter the vegetables around the chicken.
• Roast for 1 1/4 hours, stirring vegetables several times.
• Remove chicken form the pan to cool.
• Remove vegetables with a slotted spoon& set aside in a bowl with the peas.
• Don't clean out the roasting pan.
• When the chicken has cooled (at least 15 minutes) pull the meat form the bones, discarding skin& bones.
• Cut meat into small chunks (1/2" to 1") & set aside (do this after the sauce is made or while someone else is making the sauce).
• Make the Sauce: If there are not a lot of juices & fat in the pan, skip to step 15.
• If there are, pour the fat & juices into a measuring cup or gravy separator; separate the fat from the juice.
• Add juices to the chicken stock& add enough butter to the fat to make 6 T total fat & butter.
• Put the roasting pan (which should still have caramelized bits in it from the chicken& vegetables) on the stove over medium heat.
• Pour in the 6 T fat+butter; when melted & bubbling, add flour & stir constantly to make a smooth roux.
• Scrape up any caramelized bits.
• Cook the roux, stirring constantly, until lightly browned, about 5 minutes.
• Add the stock, bring to a boil,& simmer.
• Continue to stir & scrape the bottom of the pan.
• Cook the sauce for at least 15 minutes, whisking occasionally, until it is as thick as heavy cream.
• Season with salt, pepper,& more herbs to taste.
• Make the Egg Wash: Whisk together the egg yolk& cream.
• Set aside.
• Assemble the Pot Pie (s): Preheat oven to 400º.
• Choose 4 ovenproof bowls (18 oz each) OR a 2-qt casserole.
• Cut out a circle template of foil or paper that is about the size of the rim of each bowl or casserole.
• Divide the chicken, vegetables,& sauce among the dishes.
• Place on a baking sheet (to catch any drips in the oven).
• For individual pies: On a floured board, cut the dough into 4 pieces.
• Quickly roll out each piece into a larger circle than the circle template (the extra dough will drape down the sides of the bowls).
• Remember to work quickly so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
• As each one is rolled out, place on top of the filled bowls, pressing along the edges.
• For one large pie, lay the dough on a floured board& roll out to a the same shape, but larger than, the casserole template (the extra dough will drape down the side).
• Remember to work fast so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
• Lay the dough on top of the filled casserole& press along the edges.
• Brush the Egg Wash onto the pastry with a pastry brush.
• You do not need to make any vent holes- steam will escape along the edges of the pastry.
• Bake for 30 to 55 minutes, until the crust is thoroughly browned& puffed.
• NOTES: Advance Preparation: The Puff Pastry and the filling (chicken, vegetables,& sauce mixed together) can be made 1 to 2 days ahead of time& refrigerated.
• The Puff can even be frozen for a few weeks.