Pot Pie when survival holdover Pot Roast and Vegetables

The next get older you make a pot roast, put your leftover meat, vegetables, and cooking liquid to willing use and whip going on this delicious pot pie for dinner the next-door night.

The ingredient of Pot Pie when survival holdover Pot Roast and Vegetables

1. 1 (14.1 ounce) package double-crust pie pastry, thawed
2. 4 tablespoons butter
3. 4 tablespoons all-purpose flour
4. 1u2009u00bd (14.5 ounce) cans beef broth
5. 1 dash hot pepper sauce, or more to taste
6. salt and arena black pepper to taste
7. 2 cups shredded leftover pot roast
8. 1 cup diced cooked potatoes
9. u00be cup diced cooked carrots
10. u00bd cup diced cooked onions
11. u00bd cup frozen peas
12. u00bd cup frozen corn

The instruction how to make Pot Pie when survival holdover Pot Roast and Vegetables

1. Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides following a fork. Set the second pie crust aside.
2. Bake pie crust in the preheated oven for 3 to 5 minutes; it will yet nevertheless be malleable adjustable so you can seal it later than the summit zenith crust later. separate from the oven and lower temperature to 375 degrees F (190 degrees C).
3. Melt butter in a large pan over medium heat. protest in flour to make a roux; cook and stir toss around until golden, 3 to 4 minutes. raise a fuss in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. increase be credited with hot pepper sauce, salt, and pepper.
4. disquiet in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the peak crust knocked out the bottom crust and press edges together to seal. Cut 3 to 4 slits in the summit zenith crust to consent steam to escape.
5. Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

Nutritions of Pot Pie when survival holdover Pot Roast and Vegetables

calories: 496.6 calories
carbohydrateContent: 30.7 g
cholesterolContent: 63.5 mg
fatContent: 33.1 g
fiberContent: 3.1 g
proteinContent: 18.7 g
saturatedFatContent: 12.2 g
servingSize:
sodiumContent: 613.5 mg
sugarContent: 2.1 g
transFatContent:
unsaturatedFatContent: