Roast Beef Potpie

Roast Beef Potpie 10 fresh baby carrots, chopped 6 small red potatoes, cubed 1 medium onion, chopped 2 tablespoons olive oil 1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped 2 tablespoons minced fresh cilantro 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup all-purpose flour 2-1/4 cups reduced-sodium beef broth 1 sheet refrigerated pie pastry 1 egg, beaten In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 9-in. deep-dish pie plate. Place pie pastry over filling. Trim, seal and flute edges. Cut slits in pastry; brush with egg. Bake at 375° for 30-35 minutes or until golden brown