Roast Beef Potpie

Total Time

Prep: 30 min. Bake: 30 min.


6 servings

Updated: Mar. 11, 2022
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
Roast Beef Potpie Recipe photo by Taste of Home


  • 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 crust
  • 1 large egg, beaten


  1. Preheat oven to 375°. 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 until thickened, 2 minutes.
  2. Transfer to a 9-in. deep-dish pie plate. Place pie crust over filling. Trim, seal and flute edges. Cut slits in crust; brush with egg. Bake until golden brown, 30-35 minutes.

Can you freeze Roast Beef Potpie?

Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°; bake until a thermometer inserted in center reads 165° and crust is golden brown, 70-80 minutes.

Nutrition Facts

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