LEFTOVER BEEF POT PIE

Leftover Beef Pot Pie image

Provided by Linda Griffith

Time 45m

Number Of Ingredients 9

3 c left over roast beed, cut into cubes
1 box pillsbury ready made pie crusts, top and bottom
1 small onion, sauteed
2 can(s) veg-all (not the big cans for stew), drained well
2 can(s) beef gravy
1 can(s) cream of mushroom soup
2 Tbsp sour cream (optional)
1 pkg italian seasoning
1 8oz. pkg mozzarella cheese, shredded

Steps:

1. fit first crust into a casserole dish. Preheat oven to 400 degrees. Mix the Italian Seasoning package into one of the cans of gravy. In a mixing bowl, combine all of the ingredients except for the cheese. Mix well...Pour into the pie crust. Sprinkle the cheese over the entire top. Top the the second pie crust and poke holes with a fork a couple of times for steam to escape. Place in oven and cook for about 30 minutes or until crust is brown. I usually baste the top with butter when it just begins to brown. It will give it a nice golden color. If I have leftover potatoes and carrots in my roast, I toss them in there too.
2. This is another idea that I use. When I make beef stew, if I have leftovers, I add a Tablespoon of flour to the beef stew and put it into a crust and top with cheddar cheese. That's all I do to it, because the gravy and vegetables are already in it...
3. You can make a Tuna pot pie by draining a large can of Albacore tuna and flaking it. Add 3 cans of cream of mushroom soup and two cans of well drained Veg-All and top with grated Parmesan cheese.