Pot Pie with Leftover Pot Roast and Vegetables
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
Left over turkey meat joins forces with peas, carrots, and green beans in a savory pot pie. The recipe makes 2 pies to feed a good-sized family or to have a pie for later.
Cubed beef, carrots, potatoes, and peas are combined with a homemade gravy and baked in between pie crusts.
Here's a good way to use leftover roast beef. Canned beef gravy and Beau Monde seasoning add to its flavor, and the topping is made with buttermilk baking mix.
Puff pastry is the topping in these flaky and delicious homemade roast beef and vegetable pot pies that are great for cold weeknight dinners.
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Use your leftover holiday turkey and sweet potatoes to make a delicious pot pie with peas, carrots, and green beans.
Transform pheasant meat into a pheasant pot pie filled with vegetables in a creamy sauce for a warm and comforting meal in the winter.
A nice departure from your mom's chicken pot pie, this version includes mini sausage meatballs and non traditional veggies like mushrooms, bell pepper, and spinach.
This filling vegan pot pie recipe uses a chicken substitute and plenty of vegetables to make a satisfying meal wrapped in a pie crust.