Description
Brisket Pot Pie is a comforting and savory dish, combining tender brisket with rich, flavorful gravy and a buttery, flaky crust. Perfect for repurposing leftover brisket, this pie makes for a cozy, hearty meal that the whole family will enjoy.
Ingredients
Scale
- 2 cups cooked brisket, shredded or chopped
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups beef broth (or stock)
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 sheet refrigerated pie crust (or 2 if top and bottom crust are needed)
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables are softened.
- Add the garlic and cook for an additional minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, until the flour becomes golden brown.
- Slowly whisk in the beef broth and bring the mixture to a simmer. Let it cook for about 5 minutes, until the sauce thickens.
- Stir in the heavy cream, Worcestershire sauce, thyme, rosemary, salt, and pepper. Let it simmer for another 3-5 minutes, until the sauce is creamy and thick.
- Add the shredded brisket and stir to combine. Remove from heat and set aside.
- Roll out the pie crust on a lightly floured surface. If using two crusts, line a pie dish with the bottom crust.
- Pour the brisket filling into the pie crust and top with the second crust, if using. Trim any excess crust and pinch the edges together to seal.
- Cut a few small slits in the top crust to allow steam to escape.
- (Optional) Brush the top of the crust with a beaten egg to create a golden, glossy finish when baked.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for a few minutes before slicing and serving. Enjoy!
Notes
- You can make the brisket filling ahead of time and store it in the fridge for up to 3 days. Simply assemble the pot pie and bake when ready to serve.
- If you don’t have leftover brisket, you can use any cooked beef such as roast or stew meat.
- For a lighter crust, you can opt for a phyllo dough topping instead of a traditional pie crust.
- Feel free to add other vegetables like peas, mushrooms, or potatoes to the filling for more variety.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg