Pot Pie with Leftover Pot Roast and Vegetables
Wondering what to do 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.
double-crust pie pastry, thawed, divided
1
(14.1 ounce) package
butter
4
tablespoons
all-purpose flour
4
tablespoons
beef broth
1 ½
(14.5 ounce) cans
hot pepper sauce, or more to taste
1
dash
salt and ground black pepper to taste
shredded leftover pot roast
2
cups
diced cooked potatoes
1
cup
diced cooked carrots
¾
cup
diced cooked onions
½
cup
frozen peas
½
cup
frozen corn
½
cup
 Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick the bottom and sides with a fork.
  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 the 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 and 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 together to seal. Cut several slits in the top crust to allow steam to escape.
  Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
