Pot Roast Pot Pie


  • 1/3 cup butter or reserved fat from pot roast
  • 1/3 cup all-purpose flour
  • 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon ground black pepper
  • 3 cups cooked diced potatoes, carrots and onions or reserved vegetables from pot roast 
  • 1 cup sliced celery
  • 1 cup frozen peas
  • 2 cups shredded cooked beef pot roast
  • 1 prepared pie crust


  1. Heat oven to 450°F. Spray a 2-quart round casserole or 10x8-inch baking pan with nonstick cooking spray. Set aside.
  2. 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.
  3. Slowly add beef broth and cook until thickened.
  4. Stir in vegetables and beef. Transfer to prepared casserole. Top with pie crust. Fold under excess crust and crimp edge. Prick with a fork.
  5. Bake 25 to 30 minutes or until crust is brown.

Serves: 6

Test Kitchen Tip:  If using the 10x8-inch baking pan, roll pie crust with a rolling pin to increase lengthwise. For easy meal planning, prepare a large pot roast in a slow cooker. Use cooked vegetables, broth and fat for pot pie. Reserve remaining shredded beef for other meals.


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