How to Make Brisket Pot Pie
Sauté the Veggies:
In a large skillet, melt butter over medium heat. Add onion, garlic, and carrots. Sauté until softened, about 5–6 minutes.Create the Gravy:
Sprinkle in the flour and stir well to coat the vegetables. Slowly pour in beef broth while stirring to avoid lumps. Add heavy cream, Worcestershire sauce, and bring the mixture to a gentle simmer. It should thicken into a luscious gravy.Add the Brisket and Peas:
Stir in the chopped brisket and peas. Let the filling simmer for another 5 minutes. Season with salt, pepper, and herbs to taste. Remove from heat and let cool slightly.Assemble the Pie:
Preheat your oven to 400°F (200°C). Pour the filling into a baking dish or individual ramekins. Top with your puff pastry or pie dough, crimp the edges, and cut small slits in the center for ventilation. Brush the top with egg wash for that perfect golden shine.Bake:
Bake for 20–25 minutes or until the crust is golden brown and flaky. Let it rest a few minutes before serving.
Variations and Tips
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the gravy.
Cheesy Touch: Stir in a handful of shredded cheddar or smoked gouda to the filling for extra richness.
Vegetable Swap: Use mushrooms, corn, or even chopped green beans depending on what’s in season or in your fridge.
Why You’ll Love It
Brisket Pot Pie is a creative and delicious way to breathe new life into leftover brisket. It’s comforting, filling, and packed with flavor layers—from the smoky meat to the creamy sauce to the flaky pastry top. It’s a one-dish wonder that’s as ideal for Sunday supper as it is for impressing guests with something unexpected.
Final Bite
If you love pot pie and you love brisket, then this recipe is a dream come true. It captures the heart of home cooking while adding a bold, smoky twist. Once you’ve tried Brisket Pot Pie, the traditional chicken version might just take a backseat. So go ahead—bake up this savory beauty and watch it disappear from plates in no time
