I started with leftover pot roast and potatoes and carrots that I cooked with it. I pre-cooked the bottom crust. I used 8 oz. of the pot roast, 1C carrots, 1C potatoes, and 1 C peas. I used a combination of chicken gravy I had and some beef soup base and a bit of leftover pot roast mushroom gravy with a little corn starch and had about 3C thickened gravy. Everything had already been well-seasoned when first cooked with garlic, bay leaves, thyme, salt and pepper, so I just heated everything on the stove to a slow boil, dumped it in the crust, added the top crust, and baked for 45 minutes. It's much quicker to throw this together from leftovers, and it is very delicious!!! It's also very easy to change based on what's on hand or individual preferences.
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I started with leftover pot roast and potatoes and carrots that I cooked with it. I...