This recipe for homemade beef pot pie is a good way to use leftover pot roast from Sunday dinner. The dropped biscuits can be made from scratch, or a box mix may be used.
Beef Pot Pie
- 2 cups of leftover (fully-cooked roast beef, cut into small piecesww)
- 1 sweet onion (chopped)
- 1 cup canned peas (drained)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cooked potatoes (cut in chunks)
- 1 cup cooked carrots (cut in chunks)
- 1 jar of beef or au jus gravy
- Dropped biscuit dough (prepared (below))
- Preheat oven to 350 degrees.
- Gently combine all ingredients, except the biscuit dough, in a large mixing bowl with a big spoon, such as a wooden spoon.
- After adding the jar of gravy, fill it with a little water, put the lid back on, shake it up, and mix this in with the rest of the mixture.
- Pour the prepared mixture into a 13 by 9 inch cake pan. Drop the biscuits on top (see below) to cover the pot pie.
- Bake at 350 degrees for 20 to 30 minutes, or until hot through and biscuits are done and nicely browned. Since everything is already cooked, this just has to heat through and blend the flavors.
Dropped Biscuit Dough
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon shortening
- Milk to make a stiff batter
Put dry ingredients in a large bowl and mix together. Add the shortening and work through with tips of fingers or fork. Add milk, small amounts at a time, until you have a batter that can be dropped from a spoon without spreading.
Drop by spoonfuls on top of the pot pie mixture.
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