Pot Pie with Leftover Pot Roast and Vegetables

Ingredients

• 1 package double-crust pie pastry , 14.1 ounce
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1.5 cans beef broth , 14.5 ounce
• 1 dash hot pepper sauce , or more to taste
• salt and ground black pepper to taste
• 2 cups shredded leftover pot roast
• 1 cup diced cooked potatoes
• 0.75 cups diced cooked carrots
• 0.5 cups diced cooked onions
• 0.5 cups frozen peas
• 0.5 cups frozen corn

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick the bottom and sides with a fork.

2. 2

   Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower the temperature to 375 degrees F (190 degrees C).

3. 3

   Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth and continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.

4. 4

   Stir 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 top crust under the bottom crust and press together to seal. Cut several slits in the top crust to allow steam to escape.

5. 5

   Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.