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
Units
Scale
- 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