Beef Pot Pie w/ Frozen Pie Crust

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 429.1
  • Total Fat: 21.5 g
  • Cholesterol: 22.8 mg
  • Sodium: 934.3 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 16.5 g

View full nutritional breakdown of Beef Pot Pie w/ Frozen Pie Crust calories by ingredient


A great way to use a left over roast or that Christmas prime rib. A great way to use a left over roast or that Christmas prime rib.
Number of Servings: 6


    2 unbaked, ready to use, frozen pie crusts
    .5 lb left over beef
    2 large carrots
    2 medium sized potatoes
    1.5 cups frozen peas
    approximately 1 tbs cornstarch and water
    4 beef bouillon
    pepper to taste


When I made this, my ingredients were not measured out. Use your best judgement to fill the pie crust. I had also used the left over au jus from our Christmas prime rib feast.


Bring 3 cups of water to boil and add bouillon cubes.
Dice potatoes, carrots, peas and beef (the meat should already be cooked) and add to boiling bouillon. Add pepper to taste. If additional flavorings are needed, do so to suit your tastes (garlic, onion powder, bay leaf, etc)

While the veggies are cooking, bake one pie shell in a 400 degree pre-heated oven for 10 minutes.

Mix cornstarch with a small amount of water and add to soup to thicken. Should be consistency of very thick gravy. Scoop into semi baked pie crust. Top with the other unbaked pie crust. Place in over for 35-45 minutes, depending on how dark you like your crust. You may want to place a cookie sheet under the pie pan to catch spills.

Serving Size: 6 to 7 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JULIJUBE.