Leftover Pot Roast and Vegetable Pot Pie

Ingredients and Weight:

• Leftover pot roast, chopped: 2 lbs
• Frozen peas and carrots: 1 (10-oz) package
• Cream of celery soup: 1 (10.75-oz) can
• Cream of mushroom soup: 1 (10.75-oz) can
• Milk: 1 cup
• Frozen puff pastry, thawed: 1 (17.3-oz) package
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 40-45 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the pot roast, peas and carrots, cream of celery soup, cream of mushroom soup, and milk. Season with salt and pepper to taste.
3. Pour the mixture into a 9x13-inch baking dish.
4. Roll out the puff pastry on a lightly floured surface to a 12x13-inch rectangle.
5. Cover the baking dish with the puff pastry and trim any excess around the edges. Crimp or fold the edges to seal.
6. Bake for 40-45 minutes, or until the pastry is golden brown and the filling is bubbly.

Nutritional Information:

• Calories: 400 (per serving)
• Fat: 20g
• Carbohydrates: 35g
• Protein: 20g

Dish Characteristics:

• Comforting and hearty
• Creamy and savory
• Perfect for a cold weather meal

User Comments:

• "This pot pie was absolutely delicious. The perfect way to use up leftover pot roast."
• "I loved the combination of flavors in this dish. The creaminess of the soup and the savory meat made for a perfect pairing."
• "This was a quick and easy recipe that turned out so well. Definitely a crowd-pleaser."

Special Precautions and Tips:

• Use a large, deep baking dish to prevent the filling from bubbling over.
• If you don't have leftover pot roast, you can substitute with cooked ground beef or chicken.
• For a richer flavor, use a homemade cream of celery soup instead of canned.