Leftover Pot Roast Pot Pie with a Feta Crust



Ingredients for the pot pie

2 cups roasted corn with bacon
2 cups leftover pot roast, cubed
1 cup frozen peas
1 large carrot, chopped
1 small onion, chopped
5 new potatoes, cubed
2 cups beef gravy
1 tablespoon olive oil
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon oregano
2 cloves garlic, crushed

For the crust

1 1/4 cups all purpose flour
1/3 cup shortening
1/3 cup feta cheese {I used mediterranean seasoned feta}
1/2 teaspoon salt
1 tablespoon water


Pre-heat oven to 375 F degrees.

Combine pie crust ingredients together, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

Saute the carrots, onions and potatoes in olive oil until softened.

In a large mixing bowl combine the remaining filling ingredients along with the sauted vegetables and toss with gravy.

Pour filling into coated pie plate {I use about 1 teaspoon olive oil} and add rolled out pie crust over the top. Crimp edges of pie crust around the top of the pie plate.

Place on a lined cookie sheet and bake at 375 degrees for 50 minutes or until juices are bubbling and the crust has a nice golden color to it.