There’s something undeniably comforting about a golden, flaky pot pie fresh out of the oven. Now, imagine that same cozy dish but filled with tender, slow-cooked brisket, rich gravy, and hearty vegetables. Sounds like a dream, right? This Brisket Pot Pie is the ultimate comfort food, perfect for chilly nights, Sunday dinners, or whenever you need a meal that feels like a warm hug. Trust me, once you make this, you’ll never look at pot pie the same way again!
Why You’ll Love Brisket Pot Pie
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile
You can make this dish ahead of time, freeze it for later, or even use leftover brisket from a previous meal. It works for any occasion, from a weeknight dinner to a special holiday meal.
Budget-Friendly
Brisket is an affordable cut of meat that, when cooked slowly, becomes incredibly tender and flavorful. Plus, this dish is loaded with pantry staples, making it easy on your wallet.
Quick and Easy
While the brisket takes time to cook, the actual hands-on preparation is simple. Once everything is ready, assembly is a breeze, and the oven does the rest of the work for you.
Customizable
Swap out the vegetables based on what you have on hand, adjust the seasonings to your taste, or even use store-bought puff pastry for a shortcut. This recipe is super adaptable!
Crowd-Pleasing
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Brisket Pot Pie
Here’s the magic of this pot pie—it’s made with just a few simple ingredients, but the result is so much more than the sum of its parts. Let’s break it down:
Brisket
The star of the show! Slow-cooked until it’s fall-apart tender, this brisket brings deep, rich flavor to every bite.
Vegetables
Carrots, onions, and peas add a pop of color, texture, and natural sweetness to balance out the savory richness of the dish.
Beef Broth
Forms the base of the luscious gravy, infusing the filling with extra depth and flavor.
Flour
Helps thicken the gravy, ensuring a perfect consistency that’s not too runny and not too thick.
Butter
Adds richness and a silky smooth texture to the filling. A little goes a long way!
Puff Pastry
Flaky, buttery, and crisp, this golden crust is what makes pot pie so irresistible. You can also use homemade pie crust if you prefer.
Herbs and Seasonings
A mix of garlic, thyme, rosemary, salt, and pepper brings everything together and elevates the dish to restaurant-quality status.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Start by preheating your oven to 375°F. This ensures even cooking and gives your pot pie the perfect golden crust.
Cook the Brisket
In a large pot or Dutch oven, sear the brisket on both sides until browned. This step locks in flavor. Then, add beef broth and herbs, cover, and let it slowly cook until tender.
Prepare the Vegetables
In a separate pan, sauté onions, carrots, and peas in butter until softened. This step enhances their natural sweetness and makes them extra delicious.
Make the Gravy
Sprinkle flour over the vegetables and stir to coat. Slowly add the beef broth from the brisket, stirring continuously until the mixture thickens into a rich, velvety gravy.
Assemble the Pot Pie
Shred the cooked brisket and mix it into the gravy and vegetables. Pour everything into a baking dish and spread it evenly.
Add the Puff Pastry
Roll out the puff pastry and place it over the filling, sealing the edges. Cut a few slits on top to allow steam to escape.
Bake to Perfection
Place the dish in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and flaky.
Finishing Touches
Remove from the oven and let it cool for a few minutes. This allows the filling to set slightly, making it easier to serve.
Serve and Enjoy
Slice into that golden crust and enjoy the comforting flavors of this Brisket Pot Pie. Perfect on its own or paired with a simple side salad!
Nutrition Facts
Servings: 6-8 Calories per serving: 450
Preparation Time
Prep Time: 30 minutes Cook Time: 3 hours (for brisket) + 30 minutes (for baking) Total Time: 4 hours
How to Serve Brisket Pot Pie
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- A fresh green salad with a tangy vinaigrette
- Roasted or mashed potatoes for extra comfort
- A side of crusty bread to soak up the delicious gravy
- A simple steamed vegetable mix to add a lighter touch
Additional Tips
- Short on time? Use pre-cooked brisket or rotisserie chicken for a quick version.
- Want extra flavor? Add a splash of red wine to the gravy for a deeper taste.
- Make it ahead! Assemble the pie and refrigerate it before baking for a stress-free meal.
- Freeze for later! This dish freezes beautifully. Just bake straight from frozen, adding extra time.
- Egg wash for shine Brush the pastry with an egg wash for a perfectly golden crust.
Frequently Asked Questions
Can I use leftover brisket? Yes! This recipe is perfect for repurposing leftover brisket. Just skip the slow-cooking step and add shredded brisket directly to the filling.
Can I make this ahead of time? Absolutely! Assemble the pot pie and store it in the fridge until you’re ready to bake.
What can I use instead of puff pastry? You can use a traditional pie crust, biscuit dough, or even phyllo dough for a different twist.
How do I store leftovers? Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this pot pie? Yes! Freeze before or after baking, and reheat in the oven until warmed through.
What’s the best way to reheat leftovers? Reheat in a 350°F oven for 15-20 minutes or until heated through.
Can I make this in individual ramekins? Yes! Divide the filling into ramekins and top each with pastry for mini pot pies.
Can I add cheese to the filling? Of course! A sprinkle of shredded cheese in the filling adds extra richness.
Can I make this with chicken instead? Definitely! Swap brisket for shredded rotisserie chicken for a faster version.
What vegetables work best? Carrots, peas, onions, and mushrooms are great, but you can customize with your favorites.
Conclusion
Brisket Pot Pie is the ultimate comfort food—hearty, flavorful, and oh-so-satisfying. Whether you’re making it for a cozy family dinner or meal prepping for the week, this dish is sure to become a favorite. So go ahead, grab your ingredients, and let’s get baking!
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Brisket Pot Pie
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty Brisket Pot Pie combines tender, smoky brisket with a medley of vegetables in a rich gravy, all encased in a flaky pastry crust. It’s the perfect comfort food to utilize leftover brisket and warm up any meal.
Ingredients
- 2 tablespoons unsalted butter
- 2 medium carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1/2 cup frozen peas
- 1 cup pearl onions, blanched and peeled
- 2 cups cooked brisket, chopped
- 2 cups beef stock
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
Instructions
- Sauté Vegetables: In a medium pot over medium heat, melt the butter. Add the chopped carrots and sauté until lightly browned, about 10-15 minutes.
- Add Aromatics: Stir in the chopped yellow onion and cook until tender and translucent, approximately 5-7 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Incorporate Remaining Vegetables and Brisket: Add the frozen peas, blanched pearl onions, and chopped brisket to the pot, stirring to combine.
- Prepare Gravy: Pour in the beef stock and bring the mixture to a simmer. Cook until the liquid reduces and thickens enough to coat the back of a spoon. If a thicker consistency is desired, add the cornstarch slurry and cook until the gravy has thickened. Season with kosher salt and freshly ground black pepper to taste.
- Preheat Oven: Set the oven temperature to 350°F (177°C) and allow it to preheat.
- Assemble Pie: Transfer the brisket and vegetable filling into an ovenproof baking dish. Lay the thawed puff pastry sheet over the filling, trimming any excess and pressing the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg evenly over the surface of the puff pastry to promote a golden-brown finish.
- Bake: Place the assembled pie on the middle rack of the preheated oven. Bake for approximately 45 minutes, or until the pastry is puffed and golden brown, and the filling is bubbling.
- Rest and Serve: Once baked, remove the pot pie from the oven and let it rest for about 10 minutes before serving. This allows the filling to set slightly, making it easier to serve.
Notes
- Leftover Brisket: This recipe is an excellent way to repurpose leftover smoked or roasted brisket.
- Vegetable Variations: Feel free to add or substitute other vegetables such as diced potatoes, celery, or mushrooms based on your preference.
- Pastry Options: While puff pastry provides a flaky topping, a traditional pie crust can also be used for both the bottom and top layers if a heartier crust is desired.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg