Leftover Pot Roast Pot Pie with Feta a Crust

There is nothing better than a homemade pot pie during the winter months. Especially when there are leftovers like chicken or pot roast to use up. If it were up to my husband, we’d probably eat pot pies once a week around here {and in during the colder months, sometimes we do.}

Comfort food. It rocks! And it fills your belly. What more could you ask for?

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

Directions

Pre-heat oven to 375 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.

If you’ve never grown potatoes before, give it a go. They are the easiest thing on the planet to grow and taste so much better than store bought.

~Mavis