Leftover Beef Pot Pie Recipes

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:

• 1. fit first crust into a casserole dish. Preheat oven to 400 degrees. Mix the Italian Seasoning package into one of the cans of gravy. In a mixing bowl, combine all of the ingredients except for the cheese. Mix well...Pour into the pie crust. Sprinkle the cheese over the entire top. Top the the second pie crust and poke holes with a fork a couple of times for steam to escape. Place in oven and cook for about 30 minutes or until crust is brown. I usually baste the top with butter when it just begins to brown. It will give it a nice golden color. If I have leftover potatoes and carrots in my roast, I toss them in there too.
• 2. This is another idea that I use. When I make beef stew, if I have leftovers, I add a Tablespoon of flour to the beef stew and put it into a crust and top with cheddar cheese. That's all I do to it, because the gravy and vegetables are already in it...
• 3. You can make a Tuna pot pie by draining a large can of Albacore tuna and flaking it. Add 3 cans of cream of mushroom soup and two cans of well drained Veg-All and top with grated Parmesan cheese.

Steps:

• 1. You will need a dutch oven or stock pot and ramekins. Prepare your garlic, mushrooms, celery, and onions. Most likely your meat is already seasoned. If you are not using left overs, salt and pepper your meat.
• 2. Put some oil in a dutch oven or stock pot over medium heat. If you are NOT using leftover meat, this is the time you would brown your meat and then remove them to cook the vegetables. You would need to add more oil to cook your vegetables. If you ARE using leftover meat, use low-med heat add onions and saute them until they are soft and translucent. Add the garlic and saute for about 2 minutes longer. You may need to lower heat when you add garlic so it doesn't burn. It will depend on your stove.
• 3. Add celery and mushrooms to the pot and continue to saute for 2 more minutes.
• 4. Add Rosemary, Thyme, and tomato paste and stir. Add some salt and pepper to the vegetable mixture. Stir and cook about 30 more seconds.
• 5. Add meat back to the pot. Pour in the dry sherry and the 3 cups of water and Better then Bouillon low sodium beef bouillon. Stir and bring to a boil
• 6. Add the brown sugar and bay leaf. If you are NOT using leftover meat, cover the pot and simmer on low for 1 hour. If you ARE using leftover meat, cover and simmer on low for about 20 minutes and adding more water and bouillon if needed.
• 7. Depending if you are using fresh meat or leftovers, add potatoes after the above time of simmering. Continue to cover and simmer on low until potatoes can be penetrated by a fork easily. Depending on how big your chunks are could be 15-30 minutes. Check often.
• 8. Add the flour (be sure to dilute it first in water) to the stew/broth. Add the frozen vegetables and turn off the burner. Stir and taste to see if you need to add any more salt or pepper or water.
• 9. Once you like the consistency and taste, cover the pot and begin to prepare your ramekins. Preheat over to 400. Roll out puff pastry and cut out the dough to fit over the ramekin. Be sure to leave enough so you can press it down into the ramekin to meet the stew/broth and enough to press on to the ramekin's edge. Once you have cut out the tops get a ladle and stir the pot. Yes this time stirring the pot is ok lol. And begin to transfer the stew/broth into the ramekins filling it close to the top.
• 10. Place puff pastry dough on top of each ramekin and carefully pressing it down to meet the stew. Pinch it to the sides of the ramekin to prevent shrinking. Then take a sharp knife and put just a couple of slits in it to release the heat. Brush the pastry lightly with the egg wash. Place on a cookie sheet or jelly roll pan and place on bottom rack. It will be ready once the crust is golden brown. 15-25 minutes depending on your oven. Once it is done, let it sit for 10 min to cool down some. It will be very hot.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

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.