- Leftover pot roast, chopped up
- Leftover pot roast veggies, chopped up
- 1 egg white, beaten
- 1 Pillsbury Pie Crust, or homemade
- Leftover pot roast gravy
Unroll pie crust and slice in half. Put meat & veggie mixture onto one side of the halved pie crust, fold over into triangle, seal edges, cut slit in top to vent. Brush with egg whites. Bake for 20 minutes 350 degrees. Serve with gravy.
Notes & Tips:
I just kinda made this up tonight. It was a nice way to use up some left over pot roast. I like that this recipe can be adapted depending on how much of the leftover roast you have. Very tasty.