Roast Beef Pie

The biscuit dough can be made up to 1 day ahead, wrapped tightly in plastic wrap, and refrigerated. The filling can be assembled (but not topped with dough) up to 4 hours ahead and kept refrigerated. Add the top crust just before baking for best results, as the dough will become soggy if it sits too long on the moist filling.

Store leftover pie covered with aluminum foil in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes until warmed through, or reheat the entire pie for 25-30 minutes. The crust will soften during storage but will crisp slightly when reheated. Not recommended for freezing, as the biscuit crust becomes unpleasantly dense when thawed.