Leftover Pot Roast and Vegetable Pot Pie

Follow our step-by-step guide on how to make Leftover Pot Roast and Vegetable Pot Pie.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   Gently lay one pie crust into a pie pan, ensuring it fits snugly.

3. Step 3

   Take a fork and prick the bottom and sides of the crust to prevent bubbling.

4. Step 4

   Slide the crust into the oven for a brief 3 to 5 minutes, just until it begins to set but remains flexible.

5. Step 5

   Once done, remove it from the oven and lower the temperature to 375°F (190°C).

6. Step 6

   In a large skillet over medium heat, melt some butter, then whisk in flour to form a roux, cooking for about 3 to 4 minutes until it turns a lovely golden hue.

7. Step 7

   Gradually incorporate beef broth, whisking continuously until the mixture thickens, which should take around 3 to 5 minutes.

8. Step 8

   Season this savory blend with hot pepper sauce, salt, and pepper to your liking.

9. Step 9

   Next, fold in shredded pot roast, diced potatoes, carrots, onions, peas, and corn, mixing until everything is harmoniously combined.

10. Step 10

    Pour this hearty filling into your partially baked pie crust.

11. Step 11

    Place the second pie crust on top, tucking the edges of the upper crust under the lower one to create a seal.

12. Step 12

    Don’t forget to cut a few slits in the top crust to let the steam escape.

13. Step 13

    Bake your pie in the oven for 35 to 45 minutes, or until the crust achieves a beautiful golden brown.

14. Step 14

    Enjoy the delightful aroma wafting through your kitchen as it bakes!.