Leftover Prime Rib Phyllo Pot Pie
Updated Dec 31, 2025
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This Leftover Prime Rib Recipe shows you how to use holiday leftovers to make a delicious roast beef pot pie. To do it, I use leftover prime rib and phyllo dough to make a juicy, tasty family meal: a warm, savory pot pie.
Read on and I’ll show you how to make this incredible leftover prime rib recipe in under an hour!
💡Leftover Prime Rib Phyllo Pot Pie: TL;DR
🥩What It Is: A flaky golden pot pie made with tender leftover prime rib, roasted vegetables, and a savory red wine gravy wrapped in layers of buttery phyllo dough.
⏱️ Time Check: Prep takes about 20 minutes. Bake at 350°F for 35 to 40 minutes until crisp and golden. Let it rest for 5 minutes before slicing.
🍽️ Pan Size: A 9-inch pie plate works best. Use about 20 sheets of phyllo dough, brushing each layer with melted butter.
🔥 Pro Tip: Sauté the onion, celery, and carrots until soft to build flavor. Reduce the wine by half to deepen the sauce’s richness.
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Table of Contents
Why You’ll Love this Recipe
This easy homemade pot pie is the perfect answer if you’re wondering what can I make with leftover rib of beef? But it gets even better, because it’s a good way to use leftover smoked brisket, or as a leftover beef recipe, or even if you’re looking for a good way to use leftover chicken. The possibilities are endless!
There’s zero waste. When we have family gathering for a big meal, you can add so many things to this. Roasted rainbow carrots with goat cheese, Pepperidge Farm Stuffing, and of course our giblet gravy recipe.
If you have a busy kitchen like ours, you’ll love this easy way to feed a crowd without starting from scratch. I hope you give it a try!
What’s in this Leftover Prime Rib Recipe:
- Phyllo Dough: Wrapped around the filling to create a flaky, golden crust for the pot pie.
- Leftover Prime Rib: Diced into hearty chunks, it’s the savory star, bringing richness and depth to the pie.
- Butter and Olive Oil: Used to sauté the vegetables, adding flavor and ensuring a tender filling.
- Celery: Chopped and sautéed, it contributes a mild, slightly peppery crunch to the mix.
- Carrot: Sliced into bite-sized pieces, it adds sweetness and vibrant color to the hearty filling.
- Onion: Diced and caramelized, it forms the aromatic foundation of the pie’s savory flavor.
- Potato: Cubed and cooked till tender, potatoes offer substance and soak up the surrounding flavors.
- Peas: Sprinkled in for sweetness, a pop of green peas brightens the hearty mixture.
- Corn: Added for its juicy kernels, corn brings a mild sweetness and textural variety to the filling.
- Red Wine: Deglazes the pan, adding a robust depth of flavor that complements the prime rib.
- Worcestershire Sauce: A dash enhances the umami and complexity of the pie’s gravy.
- Dijon Mustard: A spoonful stirred in for a tangy kick that balances out the meat’s richness.
- Bay Leaves: Tucked in for their aromatic and subtly bitter notes, they infuse the pie with herbal undertones.
- Seasoning: A careful blend of herbs and spices is chosen to highlight and harmonize all the flavors of this leftover prime rib recipe.
It turns out that phyllo and leftover prime rib pair well. However, how can anything not go well with a mouthwatering prime rib – let alone sheets of buttery and flaky phyllo dough?
Together with this Leftover Roast Beef Pot Pie, the two were a beautiful pairing.
It wasn’t just the meat we used to make this leftover prime rib recipe. The carrots and celery we roasted with the original entrée were added to the mirepoix.
Similarly, the potatoes that were roasted with the leftover beef were also added to the mix.
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With a little more seasoning and some time on the stove, followed by another trip to the oven, this leftover roast beef recipe proved to be a great use of leftovers.
It seemed to me that the guys loved this leftover creation just as much as the original dish, giving us good reason to call this meal a true double hitter.
Recipe Tips
When making this leftover prime rib recipe, keep these tips in mind for the best results:
- Sauté to Perfection: Take the time to properly sauté the mirepoix (onion, carrots, and celery) until the onions are soft and translucent. This not only builds the foundational flavor for the pie but also ensures that the vegetables are cooked evenly, contributing to the overall texture and taste of the dish.
- Layering Phyllo Dough: Handle the phyllo dough carefully, brushing each layer with melted butter before adding the next. This will help achieve a golden, flaky crust that is a hallmark of a great pot pie. Ensure the edges of the phyllo are properly tucked and molded to the pie plate to prevent burning or uneven cooking.
- Balancing Liquid Ingredients: When adding the flour, do so gradually to reach the desired consistency of your sauce/gravy without making it too thick or too runny. Reducing wine and simmering broth and milk are crucial steps to concentrate flavors and create a rich, savory filling. Monitor the thickness of the gravy as it simmers, adjusting as necessary to ensure it’s neither too thin nor too thick for a luscious, enveloping texture in every bite.
Common Questions
The USDA’s official answer is 3-4 days. In reality, though, you can keep leftover prime rib in the refrigerator for 5-7 days, especially if you let it soak in a bit of au jus. Make sure it is sealed well.
The best way to reheat leftover prime rib is in the oven using low heat (250-300°.) Make sure you keep it covered and add some broth or au jus, to keep it from drying out. You can crisp it up by giving each portion a quick sear in a hot skillet and some olive oil.
More Easy Pot Pie Recipes
- Chicken Pot Pie with Pate Brisee
- Chicken and Biscuits Skillet Pot Pie
- Turkey Pot Pie and Homemade Crust
- Sweet Potato and Chicken Pot Pie
- Chicken Pot Pie
- Leftover Turkey Pot Pie
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Leftover Prime Rib Phyllo Pot Pie
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Ingredients
- 8-16 oz . leftover beef roast
- 2 tablespoons olive oil
- 1/2 white onion, fine dice
- 3 inch carrots, sliced 1/3 thick
- 2 stalks celery, coarse chop
- 1 cup coarsely chopped roasted potatoes
- 1 cup red wine
- 1 bay leaf
- 2 cups low sodium beef broth
- 1/2 cup milk
- 2 tablespoons flour
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 1 cup frozen sweet corn
- Salt and pepper to taste
- 1 package of phyllo dough, about 20 sheets
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350 degrees F.
- Using large skillet, heat olive oil over medium high heat.
- Create mirepoix with onion, carrots, and celery. Saute until onions are soft and translucent.
- Add potatoes and heat for a couple of minutes while stirring.
- Add wine, reduce to 1/2 volume. Add bay leaf.
- Add broth and milk, bring to low boil, reduce heat and simmer for a couple of minutes.
- Slowly add flour to desired consistency.
- Add mustard, Worcestershire sauce and leftover beef roast, stir and continue to heat on low simmer.
- Add peas and corn, salt and pepper to taste.
- Place 10 phyllo sheets, one at a time, in bottom and sides of a 9 inch pie plate.
- Use pastry brush to coat each layer with butter. Mold each sheet of phyllo within confines of pie plate.
- Add beef mixture, using slotted spoon. (Remove bay leaf.) Add about 1/2 cup of sauce/gravy to top of beef mixture and reserve the remaining amount.
- Top beef mixture with phyllo dough, one sheet at a time and brush each sheet with butter. Again, conform edges to perimeter of pie pan.
- Place in oven for 35 to 40 minutes, until golden brown.
- Allow to sit for 5 minutes, cut and plate each serving, spooning reserved gravy over each serving.
Video
Notes
- Beef Preparation: Cut the leftover prime rib into even, bite-sized pieces for consistent cooking.
- Wine Reduction: Reduce red wine to half volume for intensified flavors.
- Baking Watchfulness: Monitor pot pie for a golden brown phyllo without burning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely delicious ! I was looking for a way to use up some leftover prime rib. I will be making this again after Christmas.
Kathy, thank you so much for the kind comment. This is a good recipe! And I know that you probably made it even better. Holiday greetings to you, Bump, and Family. PS: does anyone still make the Christmas candy that your mom and aunt LeEtta used to make? Those were the days. ❤️
Can I freeze this? so I can save some for my husband who’s out of town and wished he could try this delicious concoction 🤤
Hello Renee and thanks for this great question. Yes, you can freeze the Prime Rib Pot Pie. To do so effectively, ensure the pot pie is completely cooled after baking. Wrap the pot pie securely in plastic wrap or aluminum foil, then place it in a freezer-safe container or freezer bag. When you’re ready to serve it, you can thaw the pot pie in the refrigerator overnight and then reheat it in the oven at 350 degrees F until it’s warmed through. This method will help maintain the pie’s quality and taste, making it a delicious meal for your husband to enjoy upon his return. Remember to monitor the reheating process closely to prevent the phyllo dough from burning.
Totally worth the “effort” and time. Lots of prep, so not hard and delicious for all that ate….husband had three servings.
Thanks for the great feedback, Jennifer. And, lucky husband!!!
I made this for supper tonight and it was delicious! Even the kids loved it which was surprising since they barely touched the prime rib dinner that preceded it.
While this is true what I really wanted to say was it took me 35 to 40 minutes to assemble the pie and another 35 minute cook time. Knowing this I would still make again if the stars aligned and I somehow had all the ingredients in the house at the same time.
I haven’t even made this yet; I just read through the ingredients. Going to make this tonight!