Pot Roast Pot Pie, from leftovers!

I often cook 2 roasts at a time, especially in hot weather.

I try to find ways to "re-make" it the next day so my family won't even notice that they are eating leftovers! :-) (...a frugal mom must be a sneaky mom!)

This is easy and simple and it makes for a great lunch or supper.

First I make a double batch of savory pie crust. This is quick and easy and really doesn't require a lot of work. Make the dough as follows, divide in half.

2 1/4 cups plain flour

1 to 1 1/2 t salt

3/4 cup rendered beef fat (or butter, or lard, etc)

(cut fat in the flour/salt)

Stir in 6 to 8 T cold water.

Fold in water until you can knead the dough with your hands.(knead only briefly/just a couple of times)

Roll out 1/2 the dough in a rectangle and spread out in a 9x13.

Sprinkle 1 to 2 T of s.r. flour across the bottom dough.

Chop up all of your leftover roast and veggies and toss in.

Ladle leftover roast broth across the veggies until about 1/2 covered.

Roll out remaining crust in rectangle and cut into strips with a pizza cutter and lay over your filling.

Brush with butter, egg white, or simply just bake. Bake at 375 for approx 40 minutes until filling is bubbly and crust is flaky.
*To make easier, just use a top crust.