Here’s a rich, comforting brisket pot pie—perfect for using leftover brisket and turning it into something truly special 🥧🥩
🥧 Brisket Pot Pie
Tender brisket in a savory gravy with vegetables, topped with a flaky crust.
🧾 Ingredients
For the Filling
- 2½–3 cups cooked brisket, chopped or shredded
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1½ cups beef broth
- ½ cup heavy cream (or milk)
- 1 tsp Worcestershire sauce
- ½ tsp thyme
- Salt & black pepper, to taste
For the Crust
- 1 pie crust (store-bought or homemade)
- 1 egg + 1 tbsp water (egg wash)
🔥 Instructions
1. Make the Filling
- Preheat oven to 400°F (200°C).
- In a large skillet or saucepan, heat butter and olive oil over medium heat.
- Add onion and carrots; sauté 5–6 minutes until softened.
- Add garlic; cook 30 seconds.
- Stir in flour and cook 1 minute.
- Slowly whisk in beef broth and cream until thickened.
- Add Worcestershire, thyme, salt, and pepper.
- Fold in brisket and peas; simmer 5 minutes.
2. Assemble the Pie
- Transfer filling to a greased pie dish or casserole dish.
- Place pie crust over the top, trim edges, and crimp.
- Cut a few slits in the crust for steam.
- Brush with egg wash.
3. Bake
- Bake 30–35 minutes, until crust is golden and filling is bubbling.
- Let rest 10 minutes before serving.
😋 Tips & Variations
- Add mushrooms or potatoes for extra heartiness
- Use puff pastry instead of pie crust for a richer top
- A splash of red wine in the gravy adds depth
- Make it individual-sized in ramekins for guests
🔥 Viral-Style Headlines
- Leftover Brisket Just Got a Major Upgrade
- This Brisket Pot Pie Is Comfort Food at Its Best
- Flaky Crust, Savory Brisket—The Ultimate Pot Pie
If you want, I can also:
- Make a Texas-style smoky brisket pot pie
- Turn this into a slow-cooker filling + baked crust
- Create a shortcut version using biscuits
Just tell me 👌
