Roast Beef Pot Pie (Leftover Recipe!)

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 cross-section in pie plate


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.

Roast Beef Pot Pie slice on plate

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!


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.

Roast Beef Pot Pie filling ingredients in pot


  • 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.

Roast Beef Pot Pie uncovered filling in pie crust

  • 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.



  • 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.

top-down view of Roast Beef Pot Pie in pie plate

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Roast Beef Pot Pie

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.
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


  • 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.


Calories: 537kcal | Carbohydrates: 54g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 2034mg | Potassium: 912mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3353IU | Vitamin C: 38mg | Calcium: 214mg | Iron: 4mg
Keyword: Roast Beef Pot Pie

Roast Beef Pot Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I have left over toast beef that this would be perfect for. Question, do you blind bake the bottom crust first so it doesn’t get soggy?
    Thanks, and look forward to trying this.

  2. Why has no one has been fortunate enough to try this recipe or review it!? Absolute FIVE stars from my family. I doubled the recipe and it actually made three pies. We used frozen Pillsbury crusts (I usually make my own), and the sweet flakiness really added to the flavor. We saved this on our Google hub recipe page, and we’ll be making it again and again!

  3. Hi there!
    Love this and planning on making it today with leftover picadillo (ground beef)- quick question: should I let the cooked potatoes and veggies cool before adding the cold leftover picadillo? And THEN put into the pie crust?

  4. My mother made this all the time throughout the year, but her leftovers were the huge pot of stew she made first. She always made enough to feed a small platoon. We’d eat stew one night and then she’d make two big pies to eat later, plus there was still stew for lunch. There were only three of us.

  5. I have question. First you list 2 cups beef broth, then later you list 21/2 cups reduced sodium beef broth. So, do I use 41/2 cups in all? It’s a little confusing to me.

    1. Not sure how that low sodium one got in there but you only need 2 cups of beef broth for this recipe. Thanks for letting me know there was an issue. I hope you enjoy it!

    1. Oops, not sure how that snuck in there. Thanks for letting me know. I’ve edited to read correctly now. You only need 2 cups of beef broth for this recipe. I hope you enjoy it!

  6. Hello Sabrina, In the ingredients you list 2 cups of beef broth and 2-1/2 cups of reduced sodium beef broth which would equal 4-1/2 cups total. Is this correct; and is so, can you use one or the other? Will be making this tomorrow as a winter storm heads our way. Crave the comfort food. Wishing you and yours a wonderful holiday.

    1. Sorry that these comments were stuck in my spam filter. You only need 2 cups of beef broth for this recipe. Hope you had a safe and happy holiday, Linda.