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Preheat oven to 350 degrees. Butter a 9×13
casserole dish and set aside. In a frying pan
saute carrots, onions and potatoes in olive oil
until softened. In a large mixing bowl combine
leftover pot roast, vegetables, gravy, seasonings
and combine. Pour filling into buttered dish.
Cover filling with a pie crust and crimp the
edges. Brush the top of pie crust with egg wash.
Bake at 350 degrees for about 40 minutes or until
the gravy filling is bubbling and the crust is
golden brown. Cool slightly and serve warm with
biscuits.
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