Description
Brisket Pot Pie is a hearty comfort dish featuring tender shredded brisket, vegetables, and a rich savory gravy baked beneath a golden, flaky crust. Perfect for cozy dinners and repurposing leftover brisket into something extraordinary.
Ingredients
- Brisket: 3 cups cooked and shredded – smoky, tender base of the filling
- Pie Crust: 2 sheets (store-bought or homemade) – for top and bottom layers
- Onion: 1 medium, diced – adds savory sweetness
- Carrots: 2, diced – earthy sweetness
- Celery: 2 stalks, diced – adds freshness and depth
- Garlic: 3 cloves, minced – aromatic richness
- Frozen Peas: 1 cup – classic pot pie addition
- Beef Broth: 2 cups – forms the base of the gravy
- Flour: 3 tablespoons – thickens the filling
- Butter: 4 tablespoons – for roux and richness
- Olive Oil: 1 tablespoon – to sauté vegetables
- Thyme: 1 teaspoon fresh or ½ teaspoon dried – earthy herbal notes
- Bay Leaf: 1 – for depth of flavor
- Salt and Pepper: To taste – balances the dish
- Egg: 1, beaten with 1 tablespoon water – for egg wash
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C). Place pie dish nearby.
- Combine Ingredients: In a Dutch oven, melt butter and olive oil. Sauté onion, carrots, celery, and garlic until softened.
- Prepare Your Cooking Vessel: Stir in flour to make a roux, cooking for 1 minute. Gradually whisk in beef broth until smooth and thickened. Add thyme, bay leaf, salt, and pepper. Simmer 5 minutes.
- Assemble the Dish: Stir in shredded brisket and peas. Remove bay leaf. Pour filling into pie dish lined with bottom crust.
- Cook to Perfection: Cover with top crust, seal edges, and cut small slits. Brush with egg wash. Bake 30–35 minutes until golden.
- Finishing Touches: Let pie rest 10 minutes to set filling.
- Serve and Enjoy: Slice generously and serve hot.
Notes
- Keep pastry cold for flakier crust.
- Thicken gravy well to prevent sogginess.
- Blind bake bottom crust for extra crispness.
- Add a splash of red wine for deeper flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 5g
- Sodium: 710mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg
Keywords: Brisket Pot Pie, Beef Pot Pie, Comfort Food, Leftover Brisket Recipe, Savory Pie, Hearty Dinner