Recipe Background
It's time for another visit to grandma's house! And you know what that means... Grammy's Beef Pot Pie! It's the pinnacle of comfort and makes us feel the love with every bite. As we dunk our forks into the crispy pie crust, the creamy, beefy gravy greets us smothered all over the tender veggies and yummy roast... which just brings us pure delight. Nothing tops this experience. Come home to Grammy's Beef Pot Pie! It's the place to be!
It's time for another visit to grandma's house! And you know what that means... Grammy's Beef Pot Pie! It's the pinnacle of comfort and makes us feel the love with every bite. As we dunk our forks into the crispy pie crust, the creamy, beefy gravy greets us smothered all over the tender veggies and yummy roast... which just brings us pure delight. Nothing tops this experience. Come home to Grammy's Beef Pot Pie! It's the place to be!
Ingredients
- 1 (14.1-ounce 2-count) package refrigerated pie crusts, room temperature
- 2 cups leftover roasted beef shredded
- 2 cups leftover veggies such as potatoes, carrots, and/or onions, chopped
- 1 (12-ounce) package frozen mixed vegetables steamed
- 1 cup beef gravy leftover or store-bought
Directions
- Preheat the oven to 425 degrees F.
- Place 1 of the pie crusts in the bottom of a deep pie dish.
- In a large bowl, add the shredded roast, the leftover veggies, the steamed mixed vegetables, and the beef gravy and mix well to combine.
- Evenly spread the roast mixture over the pie crust in the pie dish, then top with the remaining pie crust, tucking the edges of the top crust under the bottom crust.
- Use a sharp knife to cut four slits in the center of the pot pie.
- Bake the pot pie until the filling is heated through and the pie crust is golden-brown, about 40 minutes. If the crust is browning too quickly, loosely tent it with foil.
- Serve.
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