This recipe uses some of the leftovers from the post-Rainy Day Pot Roast Dinner.
4 cups chopped leftover pot roast
2 cups leftover brown pot roast gravy
3 leftover cooked carrots, diced
10 oz. package frozen peas
1 large baking potato, peeled and cubed.
1 medium onion, chopped
One store-bought 9-inch pie crust pastry
Preheat the oven to 350 degrees F. Coat a deep 10-inch casserole dish with cooking spray.
Add all the ingredients except the pastry to the casserole. Mix well. Transfer the dish to the oven and bake for 30 minutes.
Turn the oven up to 400 degrees F. Unroll the pastry.
Return the casserole to the oven and bake for 20-25 minutes until the crust is golden brown. Let rest 10 minutes before serving.