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Roast Beef Potpie Recipe

Roast Beef Potpie Recipe

Everyone in the family will want a piece of this pie, and every home cook will appreciate a helping hand from packaged beef roast and refrigerated pie pastry. —Patricia Myers, Maryville, Tennessee
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:6 servings


  • 10 fresh baby carrots, chopped
  • 6 small red potatoes, cubed
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped
  • 2 tablespoons minced fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 2-1/4 cups reduced-sodium beef broth
  • 1 sheet refrigerated pie pastry
  • 1 egg, beaten


  • 1. In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 2. Transfer to a 9-in. deep-dish pie plate. Place pie pastry over filling. Trim, seal and flute edges. Cut slits in pastry; brush with egg. Bake at 375° for 30-35 minutes or until golden brown. Yield: 6 servings.

Nutritional Facts

1 piece: 402 calories, 20g fat (7g saturated fat), 66mg cholesterol, 700mg sodium, 35g carbohydrate (6g sugars, 2g fiber), 20g protein.

Reviews for Roast Beef Potpie

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dvierzen User ID: 7402990 119134
Reviewed Feb. 24, 2014

"This was delicious and easy to make. I used left over pot roast. I made my own crust (shortening, flour & water) and added peas and squash. My fiance raved about it! I think next timeI will try to crust to the bottom, too."

voodoowitch User ID: 635464 212741
Reviewed Jun. 19, 2012

"We really liked this one. I was leery about the cilantro though so I used tarragon instead. Italian seasoning would be good too."

smstillinger User ID: 3094333 151017
Reviewed Mar. 10, 2012

"I've made this twice now, my family loved it! So easy to make. I did leave out the cilantro because I don't like it. I will make this often"

ColleenaG User ID: 1190332 180898
Reviewed Mar. 6, 2012

"My family loved this recipe. The only thing I altered was I added frozen peas, which really added some color. My family did think that it could use more crust so next time I'll line the pie plate with a crust. I think this would be a great receipe for leftover pot roast."

peggywellington User ID: 1046241 212740
Reviewed Feb. 21, 2012

"Taste was excellent. Very easy to assemble. Could add pie crust to the skillet and bake. One less pan to wash,"

backdraft User ID: 1261538 113495
Reviewed Feb. 19, 2012

"Great recipe! Instead of the premade roast beef, we used a slow cooked corned beef (16 oz.) that we had done a couple days earlier. It was fabulous!! This ones definitely on the to make again list."

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