Leftover Chuck Roast Pot Pie

Directions

1. Preheat oven to 350 degrees.
2. Take out a sheet of puff pastry first (about 40 min ahead of time) to thaw.
3. Make a simple roux by melting butter then adding flour in a saute pan. Cook until it begins to turn into a ball. Whisk in marsala wine then broth/stock. Whisk until smooth then add in thyme, parsley, basil, salt and pepper. Continue whisking then taste. You don’t want to taste any flour so you may need to add in additional herbs.
4. Next add in beef and frozen vegetables and lower to a simmer.
5. For a pie – Unroll one of the pie crusts and place into a 9-inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate. Pour the beef filling into the crust and top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust. Brush the top and edges with egg.
6. For individual ramekins, add a cup or so beef mixture into each dish. Careful to not over fill the ramekins. Cover each one with pie crust dough, thawed puff pastry or leftover potatoes. For pie crust or puff pastry prepare on a lightly flowered cutting board. Make circles to follow with a bowl that was just a little larger than my ramekins. I like when the pastry hangs over the sides a little bit. Then I cut the pastry with a paring knife. Fit the pastry over the ramekins. Prepare an egg wash and brush over the pastry – this will give it a beautiful golden sheen.
7. Bake for 30 minutes.