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.
Our quick and easy Chicken Pot Pie is a winning weeknight Dinner whenever you need comfort food fast. This pot pie takes a little longer to make but it’s just as delicious and comforting for family dinner!
ROAST BEEF POT PIE
This Roast Beef Pot Pie is perfect for using up leftovers from the holidays or other special occasions. Never throw out leftover Roast Beef, Pot Roast, or Prime Rib again with this delicious and easy round two dinner recipe. You can even make these pies in bulk and freeze them for a quick weeknight dinner later on.
Roast Beef Pot Pie is a great recipe for a next-day dinner following a big meal. If you are ambitious, have it baking while you pack up the rest of your Thanksgiving or Christmas leftovers. The homemade gravy comes together quickly and we used frozen veggies in the filling so the only chopping you need to do is the potatoes and leftover beef.
This is the ultimate “use what you have on hand” recipe for Roast Beef Pot Pie! If you have Roasted Potatoes, use those instead cooking raw potatoes. You can substitute fresh veggies, just blanch them or steam them first so they don’t release liquid while they are cooking and they get tender. You can even swap out the pie crust for biscuits, puff pastry, or top like a Shepherd’s Pie with leftover Mashed Potatoes!
HOLIDAY MAIN DISH RECIPES
Make Ahead Roast Beef Pot Pie
Prepare the gravy and filling as usual and assemble the Roast Beef Pot Pie in a freezer safe and oven safe disposable pie pan. Cut slits in the top pie crusts and cover tightly with plastic wrap. Cover again with aluminum foil and freeze pie for up to 3 months. Remove plastic wrap before baking. You can bake from frozen, adding 15-20 minutes to the covered baking time, then uncover and bake for 30 minutes as usual.
VARIATIONS ON ROAST BEEF POT PIE
- Turkey: Use leftover Roast Turkey and swap out the beef broth with chicken or turkey stock instead. You can skip making the gravy if you have 1-2 cups leftover Turkey Gravy.
- Meat: Other leftovers you can use are Brisket, Rotisserie Chicken, or Steak! If you want fresh meat, use1 pound ground beef or ground turkey, cooking first and draining before adding.
- Veggies: Any frozen veggies you have on hand will work in this pie, or you can use fresh veggies. Try spinach, kale, zucchini, or mushrooms. So they cook quickly, steam fresh veggies in the microwave for 2-3 minutes before adding.
- Potatoes: Use 2 cups diced red potatoes or yellow potatoes instead of russet potatoes. If you don’t like skin you can peel the russet potatoes before dicing. You can also use sweet potatoes, yams, or butternut squash cubes.
- Pie Crust: If you have them on hand, use sheets of puff pastry for an extra flaky pie crust! You could also use refrigerator biscuits on top and skip the bottom crust.
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HOW TO STORE ROAST BEEF POT PIE
- Serve: Keep Roast Beef Pot Pie at room temperature for up to 2 hours. You can also keep covered in an oven set to warm for about 2 hours.
- Store: Wrap Roast Beef Pot Pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat in the oven at 300-350 to prevent meat from overcooking or a soggy crust.
- Freeze: Cover pan tightly with plastic wrap and aluminum foil and freeze Roast Beef Pot Pie for up to 2 months. Thaw overnight in the refrigerator before reheating covered with foil in the oven.
Roast Beef Pot Pie
- Yield: 6 servings
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Course: Dinner
- Cuisine: American
- Author: Sabrina Snyder
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Yield: 6 servings, Amount per serving: 537 calories, Calories: 537g, Carbohydrates: 54g, Protein: 24g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 81mg, Sodium: 2034mg, Potassium: 912mg, Fiber: 5g, Sugar: 1g, Vitamin A: 3353g, Vitamin C: 38g, Calcium: 214g, Iron: 4g
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