Favorite Family Recipe Blog Hop-- Roast Beef Pot Pie

Today I am linking up with some fellow bloggers to bring your our favorite family recipes!  With all the cooler temperatures we've been having I knew I just had to share nice warm comfort food and nothing says comfort quite like a pot pie!

Meet this month's co-hosts:

While trying to use up some left over roast beef one year I went in search of a recipe to use.  I found a wonderful pot pie recipe and it has now become a recipe we use each and every time we have roast beef or pot roast leftovers.

In fact I often make sure to buy the biggest roast I can just so we'll have leftovers.

It's that good!

The roast beef mixed with the potatoes, peas, gravy- like filling and flaky crust are just such perfect pairing.  The pie also freezes beautifully for future dinners that it's just one of those recipes we've found to be invaluable.


4 slices bacon, cooked and chopped
1/2 onion, chopped (or 1/4 cup onion flakes)
1 cove garlic
1/2 lb sliced mushrooms
3 medium red potatoes, boiled and cubed
2 cups leftover pot roast, cut into bite sized pieces
1 cup peas
3 Tbsp butter
3 Tbsp flour
2 1/2 cups beef broth
1 Tbsp dried dill
Puff pastry sheet

I have made this with and without bacon, we've used canned mushrooms in a pinch and I have yet to accurately measure how much beef broth I am using since I often freeze the leftover broth made from the pot roast and just use whatever I have on hand.  The recipe is quite forgiving and has tasted wonderful each and every time I have made it.

Now onto how to put it all together!

Step 1:  Saute onions, bacon, mushrooms and garlic together until tender.  Now, since I often use leftover, frozen bacon, canned mushrooms, and onion flakes I skip this step entirely and just add the bacon pieces, onion flakes, mushrooms and garlic right into a large bowl with the peas, cooked potatoes, and leftover pot roast.

Step 2:  In a small saucepan heat the 3 Tablespoons of butter until melted and add the flour; cook for a few minutes to make a roux.

Step 3:  Slowly add in the beef broth and whisk vigorously. Make sure to get all the lumps out.  Then continue cooing over low heat for  a few minutes until thickened. Then add dill, salt and pepper to taste.  

Step 4:  Add broth to potato, vegetable and meat mixture and pour into a quart size 2" deep baking dish. 

Step 5: Preheat oven to 475.  Roll out pastry sheet over the pie and tuck excess dough to make the rounded corners.  Cut a couple of slits in the crust to allow for steam to vent. 

Step 6:  Bake at 475 for 15 minutes and then lower heat to 375 and continue baking for 15 more minutes or until filling is hot and bubbly.

Serve immediately!  

You'll notice these pictures do not have as much gravy; it does not cook down at all while baking but this was another pot pie I made.  As I said I never quite make it exactly the same any two times in a row.  This version had just a bit less broth but it was still super yummy!

It's the perfect fall recipe.  

Make sure you click through to see all the other yummy recipes from the other co-hosts!  What is your favorite fall recipe?


  1. Sometimes the best recipes are the ones we happen upon when randomly combining ingredients together! After all, that's how all recipes originate! Pot pie is a favorite at my house!

  2. I shall be making this and my family will LOVE it!

  3. I love that this freezes well, that's always great for a recipe.

    1. Oh me too! I try to always have at least one complete meal made up and in the freezer.

  4. Oh, my goodness!! This looks amazing. I love recipes that can be frozen! 'Pinning for later -Marci @ Stone Cottage Adventures

  5. I've never had a beef pot pie before. I have a roast in the freezer and this looks like the perfect recipe! We actually have cold temps here in Texas this week - down in the 20's and 30's at night! Pinning!

    1. Wow; that's pretty cold. I don't even think it's been that cold here and I live in New England!

  6. I love pot pies! What a perfect meal for the cooler weather. I like your description of a forgiving recipe. To me, those are always the best because using what you have on hand is sometimes necessary! Great share. Pinning.

    1. Oh yes, I just love a forgiving recipe. I am not an exact measuring kind of person; which may be why I don't enjoy baking as much as cooking.

  7. Now this sounds perfect for cooler days, it's actually making my mouth water!


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