Nothing says comfort food quite like pot pie. While most of us are accustomed to putting chicken pot pie on the table, the Test Kitchen thought pot roast would make the perfect protein substitute in this savory pie - and they were right.
Make slow cooker pot roast over the weekend and save the meat, vegetables, and broth to use in a variety of recipes, including this one, throughout the week. Plan to cook most of the ingredients ahead of time and put together a beautiful family dinner in no time at all.
Having the beef, vegetables, and broth waiting in the refrigerator is a significant time saver and makes assembling this pot roast pot pie a no brainer. Really all there’s left to do is make the gravy (in my humble opinion, the best part of a pot pie).
In a Dutch oven over medium high heat, melt fat from the beef broth. Add flour and whisk until the mixture is smooth, then add salt, pepper, and thyme. Stir the mixture constantly for about 5 minutes until the mixture turns a medium brown color. Slowly add beef broth and cook until it’s a thick, rich gravy.
Next, add your pre-made pot roast and vegetables, frozen peas, and celery. Top the Dutch oven with a pie crust (we used frozen, another helpful time saver) and your hearty pie is ready for the the oven.
Your family will never know how little effort dinner took when they taste this pot roast pot pie. Plan ahead and you can put a beautiful, stick-to-your-bones meal on the table any night of the week.