This Refrigerator Day Beef Pot Pie is the ultimate comfort food solution for using up leftovers. It combines tender cubes of leftover pot roast with creamy peas, earthy mushrooms, and sweet onions in a rich, savory broth thickened with a classic roux. The addition of chopped dill pickles and fresh dill weed adds a unique tangy brightness that cuts through the richness of the beef and bacon. Topped with a flaky, golden pastry crust, this dish offers a satisfying crunch against the soft, steamy filling inside. It’s an ideal way to transform simple ingredients into a restaurant-quality meal, perfect for chilly evenings or when you need a warm, filling dinner with minimal effort. Serve with a simple green salad for a complete meal.
Refrigerator Day Beef Pot Pie
Description
This Refrigerator Day Beef Pot Pie is the ultimate comfort food solution for using up leftovers. It combines tender cubes of leftover pot roast with creamy peas, earthy mushrooms, and sweet onions in a rich, savory broth thickened with a classic roux. The addition of chopped dill pickles and fresh dill weed adds a unique tangy brightness that cuts through the richness of the beef and bacon. Topped with a flaky, golden pastry crust, this dish offers a satisfying crunch against the soft, steamy filling inside. It&# 226;ÂÂs an ideal way to transform simple ingredients into a restaurant-quality meal, perfect for chilly evenings or when you need a warm, filling dinner with minimal effort. Serve with a simple green salad for a complete meal.Directions
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Preheat oven to 475°F (245°C).
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In a large skillet over medium heat, cook chopped bacon until crispy and fat has rendered.
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Remove bacon bits with a slotted spoon and set aside, leaving the bacon fat in the skillet.
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Add thinly sliced onions to the skillet (add a little oil if there isn't enough fat) and sauté for 5 minutes until tender.
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Add minced garlic and sliced mushrooms; sauté for 2-3 minutes until mushrooms are cooked through.
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Remove skillet from heat. If there is excess liquid, drain it off, reserving the onion and mushroom mixture.
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In a large mixing bowl, combine the cooked bacon bits, onion-mushroom mixture, cubed pot roast, peas, and cubed boiled potatoes. Set aside.
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In a small saucepan over medium heat, melt 3 tablespoons of butter.
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Whisk in flour and cook for 1-2 minutes to create a roux, stirring constantly.
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Gradually whisk in chicken or beef broth until smooth.
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Bring sauce to a simmer and cook for 3-5 minutes, whisking frequently, until thickened.
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Stir in dill weed and chopped dill pickle. Season with salt and pepper to taste.
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Pour the thickened sauce over the beef and vegetable mixture in the bowl and stir to combine.
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Transfer the filling to a 9-inch pie dish or a quart-size, 2-inch deep round baking dish.
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Roll out the refrigerated pastry crust and place it over the top of the pie.
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Tuck the excess dough under the rim and crimp the edges decoratively.
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Cut a few slits in the top crust to allow steam to escape.
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Place the pie on a baking sheet and bake at 475°F (246°C) for 15 minutes.
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Reduce oven temperature to 375°F (190°C) and continue baking for 15-20 minutes, or until the crust is golden brown and the filling is bubbling hot.
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Let cool for 5 minutes before serving.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 623.4kcal
- % Daily Value *
- Total Fat 42.3g66%
- Saturated Fat 14.0g70%
- Cholesterol 46.0mg16%
- Sodium 1725.6mg72%
- Total Carbohydrate 18.8g7%
- Dietary Fiber 2.7g11%
- Sugars 3.4g
- Protein 40.6g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
