When comfort food meets barbecue brilliance, something magical happens—and that magic is called Brisket Pot Pie. This rich, savory dish takes everything we love about a traditional pot pie—flaky crust, hearty filling, warm nostalgia—and kicks it up a notch with smoky, tender brisket. The result? A down-home dinner that’s both soul-satisfying and show-stopping.
Whether you’ve got leftover brisket from a weekend cookout or you're planning ahead with slow-cooked meat, this pot pie is a delicious way to repurpose and elevate every bite.
What Makes Brisket Pot Pie So Special?
Brisket Pot Pie brings together two culinary comfort zones: smoky BBQ and creamy, baked casseroles. The tender, melt-in-your-mouth beef combined with savory vegetables and a creamy gravy all baked inside a golden crust makes this dish a winner for family dinners, potlucks, or cozy nights in.
It’s rustic, rich, and hearty—the kind of meal that brings people back for seconds and warms you from the inside out.
Ingredients You’ll Need
For the Filling:
2 cups cooked brisket, chopped or shredded
1 tablespoon butter
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, chopped
1 cup peas (fresh or frozen)
1 cup beef broth
½ cup heavy cream or half-and-half
2 tablespoons flour
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Fresh thyme or parsley (optional, for added flavor)
For the Crust:
1 sheet puff pastry or pie dough (store-bought or homemade)
1 egg (beaten, for egg wash)
How to Make Brisket Pot Pie
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