Name: Leftover Roast Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups leftover roast meat, diced; 1 onion, diced; 2 carrots, peeled and chopped; 2 stalks celery, diced; 2 cloves garlic, minced; 1 cup peas; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups beef or vegetable broth; 1/2 cup milk or cream; Salt and pepper, to taste; 1 sheet puff pastry, thawed

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir well to combine. Cook for an additional 2 minutes to get rid of the raw flour taste.
Slowly pour in the beef or vegetable broth, stirring constantly to avoid lumps. Allow the mixture to thicken for about 5 minutes.
Stir in the milk or cream and peas, then add the diced leftover roast meat. Season generously with salt and pepper. Let the mixture simmer for another 5 minutes to allow the flavors to meld together.
Transfer the filling into a baking dish or individual ramekins, filling them about 3/4 of the way full.
Roll out the puff pastry sheet on a floured surface and cut it into pieces that will cover your baking dishes. Place the pastry pieces on top of the filling, pressing gently to adhere to the edges of the dishes.
Make a few slits on the top of the pastry to allow steam to escape while baking. If desired, you can brush the pastry with a beaten egg for a golden finish.
Bake the pot pies in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.

Ingredients

Instructions

Nutrition Facts