Best Prime Rib Pot Pie

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Finding creative ways to use holiday dinner leftovers can feel like a puzzle, especially when you’re staring at that expensive prime rib and don’t want any of it to go to waste. We’ve all been there – trying to figure out how to make those precious leftovers stretch into another memorable meal without just serving the same reheated slices again and again.

That’s where this cozy prime rib pot pie comes in: it’s a clever remix of classic comfort food that turns those special dinner leftovers into something totally new, while still keeping all the rich flavors your family loves. Plus, it’s surprisingly simple to put together, even after all that holiday cooking.

What Kind of Leftover Beef Roast Should I Use?

Prime rib is the star here, but don’t worry if you have a different type of leftover roast beef on hand. Any tender, well-cooked beef roast like ribeye, top sirloin, or even chuck roast will work nicely in this pot pie. The key is to cut your leftover meat into bite-sized pieces, and make sure it’s not too thinly sliced – you want chunks that will hold up during the cooking process. If your leftover roast is on the rare side, that’s actually perfect since it will cook a bit more in the pie and won’t end up overdone. Just make sure your meat isn’t too well-done to start with, or it might become tough in the final dish.

Options for Substitutions

This cozy pot pie recipe is pretty adaptable – here are some helpful swaps if you need them:

• Leftover beef roast: Any leftover cooked beef works here – pot roast, steak, or even braised beef. You could also use leftover roast chicken or turkey if that’s what you have on hand.
• Phyllo pastry: Don’t want to work with phyllo? A regular pie crust or puff pastry makes a great substitute. Just remember to adjust the baking time since these are thicker than phyllo.
• Red wine: If you prefer not to use wine, just add extra beef broth with a splash of balsamic vinegar to get that rich flavor.
• Frozen vegetables: Feel free to swap the peas and corn with any frozen veggie mix you have. Green beans, carrots, or mixed vegetables all work great.
• Milk: You can use heavy cream for a richer sauce, or non-dairy alternatives like unsweetened almond milk or oat milk – just make sure they’re plain and unsweetened.
• All-purpose flour: For thickening, you can use cornstarch instead (use 1 tablespoon mixed with cold water), or gluten-free flour blend if needed.

Watch Out for These Mistakes While Cooking

The biggest challenge when working with phyllo dough is preventing it from drying out – keep the sheets you’re not using covered with a slightly damp kitchen towel while you work, and don’t let them sit out for too long. When preparing the filling, avoid overcooking the vegetables during the initial sauté, as they’ll continue to cook in the oven and you don’t want them turning mushy in the final dish. Another common mistake is not reducing the wine and broth mixture enough – make sure to let it simmer until it thickens slightly, which concentrates the flavors and prevents a runny filling that could make your bottom crust soggy. For the best results, let your pot pie rest for 10-15 minutes after baking to allow the filling to set properly, and brush each layer of phyllo with melted butter to achieve that perfect golden, flaky crust.

What to Serve With Prime Rib Pot Pie?

Since this pot pie is already packed with meat and vegetables, you’ll want to keep the sides simple and complementary. A fresh green salad with a light vinaigrette dressing makes a perfect partner to balance out the richness of the pie. If you’re feeding a hungry crowd, some roasted Brussels sprouts or steamed green beans would work great on the side. I also like serving this pot pie with a dollop of horseradish sauce or grainy mustard on the plate – these condiments pair really well with the beef and add an extra kick of flavor.

Storage Instructions

Keep Fresh: Once your pot pie has cooled completely, cover it well and pop it in the fridge. It’ll stay good for up to 3 days. The phyllo might lose some of its crispiness, but the filling will continue to develop even more flavor as it sits!

Freeze: This pot pie is perfect for freezing! You can freeze it either baked or unbaked – just wrap it tightly in foil and plastic wrap, and it’ll keep for up to 3 months. If freezing unbaked, no need to thaw before cooking – just add about 15-20 minutes to the baking time.

Warm Up: To reheat your pot pie, pop it in the oven at 350°F for about 20-25 minutes, or until it’s heated through. Cover the top loosely with foil if the phyllo starts getting too brown. The microwave works too, but the crust won’t stay as crispy.

Preparation Time	30-45 minutes
Cooking Time	35-40 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 90-110 g
• Fat: 100-120 g
• Carbohydrates: 120-140 g

Ingredients

• 8 to 16 ounces of leftover beef roast
• 2 tablespoons olive oil
• 1/2 white onion, finely diced
• 3-inch carrots, sliced into thirds
• 2 celery stalks, chopped roughly
• 1 cup chopped roasted potatoes
• 1 cup red wine
• 1 bay leaf
• 2 cups beef broth, low sodium
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 1 teaspoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1 cup frozen peas
• 1 cup frozen corn kernels
• Salt and pepper to taste
• 1 pack of phyllo pastry (around 20 sheets)
• 1/2 cup melted butter

Step 1: Preheat and Prepare

Start by preheating your oven to 350 degrees F.

This will ensure it’s ready when you have your pie assembled.

Meanwhile, prepare your workspace for creating your dish.

Step 2: Saute the Vegetables

Using a large skillet, heat a bit of olive oil over medium-high heat.

Create a mirepoix by adding chopped onion, carrots, and celery to the skillet.

Sauté until the onions are soft and translucent.

This forms the aromatic base of your filling.

After that, add in the potatoes and stir for a few minutes to start cooking them.

Step 3: Build the Sauce

Pour in the wine and allow it to reduce by half.

Add a bay leaf for flavor.

Then, pour in the broth and milk, bringing the mixture to a low boil.

Reduce the heat and let it simmer for a couple of minutes.

Gradually stir in flour until you reach your desired sauce consistency.

Add a dash of mustard and Worcestershire sauce for added depth of flavor.

Then, stir in your leftover beef roast and keep it on a low simmer.

Step 4: Finish the Filling

Add peas and corn to the skillet to give the dish more color and nutrition.

Season with salt and pepper to taste, ensuring the flavors are well-balanced.

Allow the mixture to simmer and blend together.

Step 5: Assemble the Pie

Line a 9-inch pie plate with 10 sheets of phyllo dough, placing each one carefully and brushing with melted butter using a pastry brush.

Mold the phyllo sheets to the pie plate’s shape.

Using a slotted spoon, transfer the beef mixture to the pie plate, ensuring you remove the bay leaf.

Add about 1/2 cup of the sauce/gravy over the beef mixture, reserving the rest for serving.

Step 6: Top and Bake

Place additional sheets of phyllo dough over the beef mixture, one at a time, brushing each sheet with butter and pressing the edges to the pie plate.

Once assembled, place the pie in the oven and bake for 35 to 40 minutes, or until the top is golden brown and crispy.

Step 7: Serve

Allow the pie to sit for about 5 minutes before cutting.

Serve each piece by spooning the reserved gravy over the top.

Enjoy your hearty beef pie!