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I have mentioned in a previous post that one of the things I often do is prepare a meal that can be remade into future meals. Such as making a roast one night, the next night taking the leftover roast and making a casserole, and possibly the third night making a stew. This week on Monday night we had a wonderful antelope roast, Tuesday night instead of a simple casserole I turned the leftover roast into a Pot Pie. It was delicious and a wonderful meal for a winter evening. I used antelope but this could of course be made with beef, chicken or turkey.

Pot Pie
Crust: Use your favorite crust. I adapted this recipe for our crust.
1 cup whole wheat flour
1 cup soft white flour
1 teaspoon sea salt
1/2 cup cold butter
1/2 cup cold coconut oil
1/2 cup cold water
Mix together flours and salt. Cut in butter and coconut oil. Add water and stir until it forms a ball. Add additional water 1 Tablespoon at a time if needed (I needed about 4 Tablespoons). Divide into two balls. Roll out crust for bottom using unbleached flour as needed. I put my pie in a casserole dish so rolled my crust to fit. Carefully, place dough in buttered dish that you are using. The dough is rather fragile. I waited and rolled out my top crust when I was ready to use it.
Filling
3 potatoes- peeled and cut in bite size chunks
3 carrots- peeled and cut in bite size chunks
1 onion- chopped
3 stalks of celery- chopped
2 Tablespoons butter
2 cups leftover meat- cut in bite size pieces
2 cups gravy (leftover or make fresh*)
Cook potatoes and carrots in water for about 10 minutes until just tender. Meanwhile cook onions and celery in butter over very low heat until soft (about 15-20 minutes). Layer meat, potatoes/carrots, and onions/celery in the pie crust. Pour gravy over the top and place top crust over. Flute edges of crust. Bake at 350 degrees for about 30 minutes until crust is golden and filling is hot.
Gravy: I made a very simple gravy for this. I heated 2 cups of beef broth (I didn’t have antelope broth or I would have used that). In a bowl I mixed 1/4 cup unbleached flour and water until it was a smooth paste. When the broth was boiling I added the flour water while whisking. I turned the heat down and let it cook for a couple of minutes. I let it cool about 15 minutes before pouring over the pie.

Do you have any other suggestions for using leftover roast?

This post is a contribution to Pennywise Platter hosted each Thursday by Kimi, The Nourishing Gourmet

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