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1
In a skillet heat bacon and cook until bits have rendered.
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2
Strain and reserve the bits for later.
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3
In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender.
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4
Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through.
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5
Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl.
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6
Stir in leftover pot roast and peas and set aside.
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7
In a small saucepan, heat 3 tablespoons of butter and add the flour.
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8
Cook for a minutes to make a roux.
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9
Add broth and whisk vigorously .
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10
Bring to a simmer and cook for a few minutes or until thickened.
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11
Add dill weed and pickle and adjust the seasoning.
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12
Preheat oven to 475 degrees.
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13
Pour sauce over the beef, peas, etc.
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14
and season to taste with salt and pepper.
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15
Pour the mixture in a quartsize, 2 inch deep round baking dish.
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16
Roll out pastry and set over the pie.
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17
Tuck excess dough under the rim and crimp the edges decoratively if you wish.
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18
Cut a couple of slits in the crust to allow steam to escape.
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19
Set pie on a baking sheet and set in middle of oven.
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20
Bake at high heat for 15 minutes.
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21
Lower heat to 375F (190C) and bake for 15 minutes more or until crust is golden and the filling is hot.
