Roast Beef Pot Pie Recipes

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ROAST BEEF POT PIE



Roast Beef Pot Pie image

Roast Beef Pot Pie is an easy, delicious dinner recipe with leftover beef! Flaky pie crust with savory filling of roast beef, potatoes, veggies, and gravy.

Provided by Sabrina Snyder

Categories     Dinner

Time 1h30m

Number Of Ingredients 11

2 russet potatoes (diced)
1/2 yellow onion (diced)
4 tablespoons unsalted butter
1/4 cup flour
2 cups beef broth
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
2 cups frozen mixed vegetables (corn, peas, carrots and green beans)
1 1/2 cups roast beef (cooked and chopped)
2 refrigerated pie crusts
1 large egg (beaten)

Steps:

  • Preheat oven to 375 degrees.
  • Add potatoes to a large pot with water and boil them for 10 minutes.
  • Drain and set aside.
  • Add butter to skillet along with onions and cook for 4-5 minutes until translucent.
  • Whisk in the flour until combined then add the broth and whisk well until smooth.
  • Cook for 4-5 minutes until thickened.
  • Add in the potatoes, mixed vegetables, roast beef, salt and pepper and stir well.
  • Line pie plate with pie crust.
  • Pour mixture into pie plate (if your plate is shallow and it will overfill stop filling it).
  • Cover with seconds pie crust and seal around the edges.
  • Cut two small slits into the top of the pie and gently press out any air stuck inside.
  • Brush with beaten egg and top with kosher salt and pepper if desired.
  • Bake for 30 minutes then lower temperature to 325 and bake an additional 30 minutes.

Nutrition Facts : Calories 537 kcal, Carbohydrate 54 g, Protein 24 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 2034 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

PUFF PASTRY ROAST BEEF POT PIES



Puff Pastry Roast Beef Pot Pies image

This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet.

Provided by RusticJoyfylFood

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 1h25m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
2 cups cubed beef stew meat
1 onion, diced
2 yellow potatoes, peeled and diced
2 carrots, diced
1 rib celery, diced
1 clove garlic, crushed
¼ cup all-purpose flour
2 tablespoons butter
1 bay leaf
salt and ground black pepper to taste
3 cups low-sodium beef stock
1 cup milk
1 sprig fresh rosemary
½ cup frozen peas
1 (17.5 ounce) package frozen puff pastry, thawed

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.

Nutrition Facts : Calories 833.7 calories, Carbohydrate 59.7 g, Cholesterol 75.8 mg, Fat 52.4 g, Fiber 4.1 g, Protein 30.3 g, SaturatedFat 16.7 g, Sodium 423.6 mg, Sugar 5.2 g

ROAST BEEF POTPIE



Roast Beef Potpie image

Everyone in the family will want a piece of this pie, and every home cook will appreciate a helping hand from packaged beef roast and refrigerated pie pastry. -Patricia Myers, Maryville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

10 fresh baby carrots, chopped
6 small red potatoes, cubed
1 medium onion, chopped
2 tablespoons olive oil
1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup all-purpose flour
2-1/4 cups reduced-sodium beef broth
1 sheet refrigerated pie crust
1 large egg, beaten

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.

Nutrition Facts : Calories 402 calories, Fat 20g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 700mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

ROAST BEEF POT PIE



Roast Beef Pot Pie image

Make and share this Roast Beef Pot Pie recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup roast beef, cooked and cubed
1 (12 ounce) jar beef gravy
1 (16 ounce) bag frozen mixed potatoes carrots celery and onions
1/2 teaspoon seasoning salt
1 cup Bisquick
3/4 cup milk

Steps:

  • Heat oven to 400*.
  • Heat beef, gravy, frozen vegetables and seasoned salt to boiling in 3 quart saucepan, stirring constantly.
  • Boil and stir 1 minute.
  • Spread in ungreased casserole. Stir together Bisquick and milk.
  • Pour evenly over beef mixture.
  • Bake uncovered about 30 minutes or until light brown.
  • Can also substitute turkey for beef and chicken gravy for beef gravy.

Nutrition Facts : Calories 135.2, Fat 5.5, SaturatedFat 2.1, Cholesterol 6.4, Sodium 587.7, Carbohydrate 16.8, Fiber 0.7, Sugar 2.5, Protein 4.7

ROAST BEEF POT PIE



Roast Beef Pot Pie image

Making pot pies with Bisquick® mix is foolproof and delicious!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 6

1 cup cubed cooked roast beef
1 jar (12 oz) beef gravy
1 bag (12 oz) frozen mixed vegetables
1/2 teaspoon seasoned salt
1 cup Original Bisquick™ mix
3/4 cup milk

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.

Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 1/2 g

REFRIGERATOR DAY BEEF POT PIE



Refrigerator Day Beef Pot Pie image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

4 slices bacon, chopped
1 onion, thinly sliced
1 clove garlic, minced
1/2 pound mushrooms, trimmed and thinly sliced
2 cups leftover pot roast, cut into bitesized cubes or strips
1 cup thawed "petite" peas
3 tablespoons butter
3 tablespoons flour
2 1/2 cup chicken broth or beef broth
1/4 cup chopped dill weed
1 Kosher dill pickle, chopped
Salt and pepper
Refrigerated pastry crust for top of 9inch pie

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.

BEEF POT PIES



Beef Pot Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 pounds beef stew meat (sirloin cut into cubes)
1 1/2 cups diced carrots (1/2-inch dice)
1 1/2 cups diced celery (1/2-inch dice)
2 shallots, minced
1 teaspoon Dijon mustard
3 cloves garlic, minced
3 tablespoons all-purpose flour, plus more for flouring
1 pound cremini or white button mushrooms
1/2 cup red wine
1/2 can beef broth
Kosher salt and freshly ground black pepper
2 bay leaves
2 sprigs fresh thyme
Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
4 slices crisp-cooked bacon, chopped
1 tablespoon chopped fresh parsley
1 large egg

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.

BEEF POT PIE III



Beef Pot Pie III image

I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!

Provided by Stephanie

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 4h5m

Yield 6

Number Of Ingredients 10

1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
⅓ cup water
2 (9 inch) refrigerator pie crusts

Steps:

  • In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
  • In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
  • Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
  • Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g

BEEF POT PIE - THE BEST!



Beef Pot Pie - the Best! image

Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.

Provided by BlondieItaliana

Categories     Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 -3 stalks celery, diced
2 cups carrots, coins (Grimway pre-sliced carrot coins in produce aisle)
1 small onion, diced
2 chicken bouillon cubes
1 tablespoon minced garlic (I use refrigerated jar)
1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces Note -- chuck has best flavor for this recipe bu)
1 pillsbury ready-made pie crust (2 pie shells per package)
olive oil
butter
1 (10 1/2 ounce) can campbell's beef gravy
Pam cooking spray

Steps:

  • Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
  • Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
  • Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
  • Spray deep pie dish (I use quiche' dish) with Pam.
  • Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
  • Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
  • Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.

Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8

POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES



Pot Pie with Leftover Pot Roast and Vegetables image

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.

Provided by Valerie

Categories     Main Dishes     Beef     Pot Roast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 (14.1 ounce) package double-crust pie pastry, thawed
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ (14.5 ounce) cans beef broth
1 dash hot pepper sauce, or more to taste
salt and ground black pepper to taste
2 cups shredded leftover pot roast
1 cup diced cooked potatoes
¾ cup diced cooked carrots
½ cup diced cooked onions
½ cup frozen peas
½ cup frozen corn

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.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g

POT ROAST POT PIES



Pot Roast Pot Pies image

Leftover pot roast gets a second serving with this spin on a comfort food classic, thanks to this easy recipe and Pillsbury Place 'N Bake refrigerated crescent rounds.

Provided by By Cheri Liefeld

Categories     Breakfast

Time 55m

Yield 4

Number Of Ingredients 1

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)

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.

Nutrition Facts : ServingSize 1 Serving

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From gooddinnermom.com


PATTY’S POT ROAST POT PIE - HAMILTON BEACH BRANDS
Spray a 2-quart round casserole or 10x8-inch baking pan with nonstick cooking spray. Set aside. In a Dutch oven over medium heat, melt butter. Add flour and whisk until smooth. Add salt, thyme and black pepper. Cook, stirring constantly for 5 minutes or until mixture turns medium brown.
From blog.hamiltonbeach.com


HEARTY SHEPHERD'S POT ROAST PIE - BEEF
Cooking: Heat oven to 450°F. Heat mashed potatoes according to package directions. Meanwhile remove beef pot roast from container; reserve gravy or au jus for another use. Shred pot roast in medium bowl with 2 forks; stir in thyme. Spray 8 x 8 glass baking dish with cooking spray.
From beefitswhatsfordinner.com


BEEF POT PIE - GIRL GONE GOURMET
2022-01-30 Instructions. In a stockpot, heat the olive oil over medium heat. Brown the beef on both sides, for about 3-4 minutes each. Once the beef is nicely browned, but not cooked through, go ahead and remove it from the pot to a plate or bowl. In the same pan melt the butter and then add the sliced mushrooms.
From girlgonegourmet.com


EPIC CHUNKY BEEF AND MUSHROOM PIE - RECIPETIN EATS
2017-06-28 Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini. Sprinkle beef with salt and pepper. Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef.
From recipetineats.com


EASY BEEF POT PIE - CAMPBELL SOUP COMPANY
2019-10-26 Try with leftover beef! Omit the oil and skip step 1. Stir 1 1/2 cups cubed cooked beef and the remaining ingredients (except pie crust) in a bowl and spoon into the pie plate. Step 1. Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat.
From campbells.com


BEEF POT PIE - THE FRESH COOKY
2017-03-31 Preheat oven to 375° and Spray 4-6 oven safe soup bowls with non-stick cooking spray. Thaw and reheat stew and add green beans (optional corn and peas) until warmed through. Spoon desired amount of stew into prepared bowls. Remove one sheet of phyllo at a time and roll until smooth.
From thefreshcooky.com


BEEF POT PIE WITH CHEDDAR BISCUITS - THE SEASONED MOM
2021-12-13 Bring the gravy to a boil, then reduce the heat and simmer until the liquid thickens slightly, about 3-4 minutes. Stir in the frozen peas, cooked ground beef, and thyme at the end. Stir together the Bisquick, buttermilk, cheese, and parsley until a soft dough comes together.
From theseasonedmom.com


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