If you’re a fan of hearty comfort food and crave something beyond the classic chicken pot pie, the Brisket Pot Pie is your next must-try recipe. This dish takes tender, slow-cooked brisket and wraps it in a flaky, golden pie crust alongside savory vegetables and a rich, meaty gravy. It’s the perfect way to use leftover brisket or a great reason to make some from scratch.
Whether you’re warming up on a chilly evening or serving a crowd something unforgettable, brisket pot pie offers all the satisfaction of a traditional roast dinner in a single, irresistible bite.
Brisket Pot Pie Recipe
Ingredients:
For the Filling:
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2 cups cooked brisket, shredded or chopped
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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2 carrots, diced
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1 celery stalk, diced
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1 cup frozen peas
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2 tbsp flour
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1 ½ cups beef broth
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½ tsp thyme
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Salt and pepper to taste
For the Crust:
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1 sheet puff pastry (or use homemade pie crust)
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1 egg (for egg wash)
Instructions:
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Preheat oven to 400°F (200°C).
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Sauté veggies: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened (about 5-6 minutes). Stir in garlic and cook for 1 more minute.
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Make the gravy: Sprinkle in flour and stir well to coat. Slowly pour in the beef broth while stirring to avoid lumps. Let it simmer until thickened (about 4-5 minutes). Add shredded brisket, peas, thyme, salt, and pepper. Mix well and remove from heat.
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Assemble the pie: Pour the filling into a baking dish or individual ramekins. Top with puff pastry, trimming the edges if needed. Crimp the edges and cut small slits in the top for steam to escape.
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Bake: Brush the pastry with beaten egg. Bake for 20–25 minutes or until the crust is golden brown and puffed.
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Serve hot, ideally with a fresh salad or roasted veggies on the side.