Do you love a hearty and comforting pot roast, but hate wasting leftovers? This Bison Pot Pie recipe is the perfect solution! It's a fantastic way to use up leftover bison roast, vegetables, and gravy, all wrapped in a flaky, golden pie crust.
This recipe is also flexible! Don't have leftover bison roast? No problem! We'll show you how to easily whip up a delicious roast from scratch. Plus, you can use store-bought pie crust or follow our recipe for a homemade version.
This pot pie is not only delicious but also a great way to save time and money.
But wait, there's more! This recipe is bursting with flavor, thanks to the combination of savory bison, tender vegetables, and rich gravy. It's a guaranteed crowd-pleaser that your family will love.
Ingredients:
Leftover JJ Bison roast
Or make a roast by patting a chuck roast with salt and pepper, then searing on all sides and cooking in a dutch oven or slow cooker with enough beef broth to cover the bison and cook until fork tender.
Store-bought pie crust (or recipe here)
4 cups cooked potatoes (maybe left over from your pot roast!)
2 cups carrots (maybe left over from your pot roast!)
1 bag of frozen peas
2 cups gravy from your pot roast
Or make your own gravy with 2 cups beef broth, 3 teaspoons garlic powder, 1 teaspoon onion powder, and 3 tablespoons of cornstarch with 1/4 cup water mixed. In a medium sauce pan bring everything to a boil and stir until it's your desired consistency.
1 teaspoon Worcestershire sauce
Salt and pepper for taste
1 beaten egg (for brushing the top)
Directions:
Preheat your oven to 425F (or what your pie instructions recommend).
Line your cupcake tins or pie tin with the pie crust.
Mix together the bison, potatoes, carrots, peas, gravy, Worcestershire sauce, salt, and pepper and fill your pie crust.
Add a top pie crust (in a special shape or in a general pie!)
Crimp the edges using a fork, and then wipe the egg overtop.
Bake until the pie crust is golden brown (or per instruction time).
Serve and enjoy!