Ingredients
1 (400g) package double-crust pie pastry, thawed
60g butter
60g all-purpose flour
1.5 (400g) cans beef broth
1 dash hot pepper sauce, or more to taste
salt and ground black pepper to taste
200g shredded leftover pot roast
150g diced cooked potatoes
75g diced cooked carrots
50g diced cooked onions
50g frozen peas
50g frozen corn
Directions
Step 1
Preheat the oven to 200 degrees C (400 degrees F). Place one pie crust into a pie pan and press into place; prick the bottom and sides with a fork.
Step 2
Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower the temperature to 190 degrees C (375 degrees F).
Step 3
Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth and continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
Step 4
Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press together to seal. Cut several slits in the top crust to allow steam to escape.
Step 5
Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.