I took a shortcut by buying frozen pie shells and using one for the base and a second for the top of my pies.
Here's what you need:
* 2 pie shells per pie, defrosted
* leftover beef pulled apart or cut into small bite-size pieces, You need about 1 cup per pie
* Beef gravy. You can use a shortcut here if you haven't got any gravy made and in your freezer. Just buy an envelope of any brand beef gravy powder and follow the instructions on the package. One envelope will do for 2 pies.
*1 cup of carrots cut into small pieces. I used baby carrots cut in half
*1 onion chopped
*1/2 - 3/4 cup quartered mushrooms
*1/2 cup peas or corn (optional) I used celery instead because I'm afraid I detest peas and I wanted something green
Here are photos and a description explaining how to make these super-easy, super-yummy pot pies! And best of all they freeze well. Just wrap them individually in heavy duty tin foil (or double your regular tin foil) then place in ziploc baggies! What a nice easy supper, just pull out of freezer, leave in the tin foil and heat in a 250' oven for an hour. You may have to zap individual pieces in the microwave near the end.
Doesn't that beef look tender? It's from my leftover pot roast which I wrapped and froze for about 2 weeks before I got around to using it in these pies.
Because I made beef pot pies and chicken pot pies, I scored my pie tops lightly with an initial so I would know what I was getting out of the freezer. I also secured the edges of the top crust to the bottom as best I could.
And here is the final product fresh out of the oven! I baked them at 350' for 30 minutes.