Leftover Pot Roast Pot Pie

Preheat your oven to a high temperature, specifically 400 degrees Fahrenheit or 200 degrees Celsius. Next, place one of the pre-made pie crusts into a pie dish and gently press it into position; use a fork to create small holes all around the crust for even baking.

The pie crust will still be soft and pliable after 3 to 5 minutes of baking in the preheated oven. At this point, you can proceed with sealing it with the top crust later. Remove the pie crust from the oven and adjust the temperature to a slightly lower heat, 375 degrees Fahrenheit or 190 degrees Celsius.

In a large pan over medium heat, melt butter and then whisk in flour to create a mixture that will serve as the base for your filling. Continue cooking and whisking until this mixture reaches a golden color, which should take around 3 to 4 minutes. Next, whisk in beef broth and keep cooking, constantly stirring the mixture until it thickens to your liking, which may take 3 to 5 minutes. Add a dash of hot pepper sauce, salt, and pepper for added flavor.

Now it's time to combine the ingredients in your filling. Add shredded pot roast, diced potatoes, sliced carrots, chopped onions, frozen peas, and corn to the mixture. Pour this filling into the partially baked pie crust and cover it with the remaining top crust. Take the edges of the top crust and fold them under the bottom crust, pressing together to seal the pie. Make a few small holes in the top crust using a fork to allow steam to escape during baking.

Finally, bake your pie in the preheated oven until the crust is a golden brown color, which should take 35 to 45 minutes.