Leftover prime rib pot pie is a delicious and comforting way to use leftover prime rib and mashed potatoes the day after the holidays! This easy pot pie features roast meat, frozen vegetables, and gravy topped with mashed potatoes to create a fabulous dinner everyone will look forward to. Go ahead and plan on making this main course the next time you cook up a prime rib for a holiday meal!
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Instructions
Preheat your oven to 350°F (175°C) and move your baking rack down to the second rack from the bottom.
In a large skillet over medium heat, melt the butter and saute the onions until tender. Add the salt, pepper, and garlic powder. Stir to combine.
In a small mixing bowl or your liquid measuring cup, dissolve the cornstarch into the beef broth. Pour the mixture into the skillet with onions and add Worcestershire sauce, frozen vegetables, and leftover prime rib roast meat, and then mix until smooth.
Bring the gravy with vegetables and beef to a simmer, then remove from heat and allow to thicken and cool slightly before transferring it into your pie crust.
Place the butter pie crust into your 9-in pie pan and poke holes with a fork throughout the bottom of the crust. Pour the pot pie filling into the crust and gently smooth it into one layer.
Bake the pot pie on the lower rack at 350°F (175°C) for 15 minutes. Take the pot pie out and add 2 cups of mashed potatoes on top in a smooth layer. Place the pie back into the oven and bake for another 12-15 minutes.
Once the pie is done, take it out of the oven and allow it to cool for 5-10 minutes before serving.
Notes
2 cups of frozen vegetables weighs around 12 ounces and 3 cups of cooked prime rib will be around 1 pound.
You could easily swap the frozen veggie mix out for your favorite variety of frozen vegetables, like frozen peas and carrots, or frozen corn.
Baking pot pies on a lower shelf as suggested is what cooks the bottom crust!
To Store: Place your leftover prime rib pot pie in an airtight container or wrap it tightly in foil and refrigerate it for up to 3 days.
To Freeze: Baked or unbaked pot pies can be frozen for up to 3 months. For long-term storage, flash freeze the pie on a baking sheet until fully frozen, then wrap it tightly in heavy-duty aluminum foil.
To Reheat: Thaw the pot pie in the fridge overnight, then cover it with foil. Bake at 350 (175°C) for 15-25 minutes or until heated through. You can also microwave individual slices.