Double Crust Pot Pie Recipe

Double Crust Beef Pot Pie

We are going to share specific instructions on how to use your leftover sirloin tip roast actually. That isn’t the only protein you could use though, not even close. With this mixture it really goes well with all the things. I pull it out after every single holiday because we never seem to finish everything up and I hate wasting food.

Early in the year I have even gone so far as to swap the veggies for cabbage and vegetable broth for the beef for this one. I dice up what’s left after St. Patricks Day to make this into a leftover corned beef recipe too! I mean there are tons of ways to tweak this depending on your taste buds and what you have on hand.

Double Crust Chicken Pot Pie Recipe

We make this when we have leftover chicken from the night before too. You still follow these instructions but tweak a few things like using chicken broth instead of beef and eliminating Worcestershire, but everything else would really remain the same.

• 3 c beef or chicken, diced and precooked
• 1/3 c butter
• All purpose flour to thicken the sauce
• Onion diced or sliced
• 2 carrots peeled and diced smaller than your celery
• 4 stalks celery diced or sliced so they get tender
• 1 c peas frozen
• Worcestershire sauce
• 1 3/4 c beef broth
• 2/3 c milk or dairy free alternative will make it creamy
• Salt and pepper
• 1 tsp chili powder or if you wanted it spicy you could use red pepper flakes instead
• Paprika
• Garlic powder
• 1/2 tsp cumin

Now we made a double pie crust for this one but you can choose to just use the bottom if you want. You can use any of our 3 ingredient pie crust recipes but this one is best for a savory filling for sure. While your filling is bubbling you can create this one and have it ready in less than 20 minutes.

• 2 c all purpose flour
• 5-6 tbsp water
• Butter cold

A Bisquick Pie Crust is best for savory mixtures inside. You don’t want sweet for this one.

Pot Pie with Double Crust

If you wanted to add potatoes into this mix too you could but they would need to be quite small so they get tender in this time frame. I would only use russet, one large, into 1/2″ cubes. Chop onion, carrots, and celery. Set aside. Chop your precooked meat into bite size pieces.

• Set aside. In large saucepan, melt 1/3 cup butter over medium high heat.
• Stir in flour, onion, and spices (at least salt and pepper).
• Cook stirring until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat, peas, carrots, and celery. Remove from heat.
  • ** To make homemade pie crust (store bought you could skip these steps) Prepare the pie crust by mixing flour and 2/3 cup butter.
  • Use a pastry blender or criss-cross two butter knives together to create a crumbly texture.
• Add cold water in one tbsp at a time, fluffing with fork, until crust can form a ball that is not too wet, but holds together.
• Spread flour onto surface, take half of the crust dough and roll out into a large round shape big enough for your pie plate.
• Place bottom crust into your pie plate, pressing in to form around the inside as needed. Pour pot pie mixture onto pie crust. Set aside.
• Roll other half of the dough into another large round shape.
• Place top crust over the pot pie mixture to create the top layer of the pot pie.
• Crimp the edges using your thumb and forefinger. Use a knife to cut small slits in the top to allow steam to escape. You could add an egg wash to the top to brown more if you wanted.

Place pie on a baking sheet in case it overflows. Bake in a preheated oven at 400 degrees for 40-45 minutes or until crust is golden brown and middle is hot. Since you are using cooked meat you don’t need to worry about the internal temperature as much which is nice. You’re just heating all the ingredients and cooking the crust(s).

Leftover Beef Pot Pie Recipe

This works great with leftover steaks, if you want to use up what wasn’t eaten from your chuck roast dinner the night before, or even ground beef. But that is just the beginning like I said. You wouldn’t need to alter anything to make it into a leftover ham recipe after Easter or Christmas. Jump to recipe and get started!

Can you make pot pie the day before?

Yep. I mean fresh is always best but this is something you could prep and then put together and bake the next day. You would need to make the crust(s) and the filling separately, and store apart from one another. If you didn’t it would be super icky as far as texture goes and couldn’t be fixed.

Best way to do this is make the filling. Allow it to cool completely and then store in a sealed container in the fridge. Make the dough for the crusts and roll them out. Lay in between plastic wrap sheets sealed and inside a freezer bag. Keep these in the fridge too. Then when ready sit on the counter for 20-30 minutes. Then prepare as normal and bake.

Does Pot Pie Freeze Well?

If you made one but only ate half you might want to keep it for later. You can keep it wrapped in the fridge for up to 3 days and reheat slices in the microwave. Beyond that you would want to freeze it. It is best to slice and wrap each piece in foil, then freeze for up to 3 months.

I personally don’t like to freeze cooked leftovers myself. I think the texture changes especially with the crust that will get a bit mushy when heated for a second time. Typically I will just make sure to enjoy it again in the next few days. You could reheat in an air fryer at 380 F for a few minutes this way so it crisps up again. Just my opinion.

How to Reheat Frozen Poe Pie

Different than frozen pot pie in air fryer you’d want to keep them wrapped until you’re ready. From frozen you can put them into a pan and heat at 400 degrees F for 25 minutes or so. Then remove the aluminum foil and continue for another 20 minutes or so until the middle is hot and the top of the crust is golden brown. Timing will depend on how large and thick your slices are.