Name: Brisket Pot Pie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups cooked beef brisket, shredded; 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 2 cups beef broth; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups frozen peas; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; 1 sheet puff pastry, thawed; 1 large egg, beaten for egg wash

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If there’s ever been a dish that captures the comfort and coziness of home in one bite, it’s Brisket Pot Pie. Savory, tender brisket nestled under a flaky puff pastry crust, all bubbling with rich vegetables and a luscious gravy — it’s the kind of meal that makes you want to gather everyone around the table, no occasion necessary. Whether you’re looking for a showstopping way to use up leftover brisket or simply craving the ultimate cold-weather comfort food, this Brisket Pot Pie delivers all the heartwarming flavors you crave in one glorious dish.

Ingredients You’ll Need

Gathering up the ingredients for this pie is easier than you might think, and each one brings its own magic to the finished dish. From the melt-in-your-mouth brisket to the buttery puff pastry, these staples create a symphony of flavors, colors, and textures in every forkful.

Beef brisket (3 cups, cooked and shredded): The star, infusing the pot pie with deep, meaty flavor and irresistible tenderness.
Olive oil (2 tablespoons): Adds a subtle richness and helps sauté the veggies to savory perfection.
Onion (1 medium, diced): Delivers sweetness and a hint of sharpness to the savory base.
Carrots (2, diced): Bring sweetness, color, and classic comfort to every bite.
Celery (2 stalks, diced): Offers a bit of crunch and a fresh, aromatic depth.
Garlic (2 cloves, minced): Provides that warm, irresistible aroma that no comfort food is complete without.
Beef broth (2 cups): The essential liquid for a savory, well-seasoned gravy.
Tomato paste (1 tablespoon): Adds wonderful richness and umami undertones.
Worcestershire sauce (1 tablespoon): Brings brightness and a slight tang to compliment the beef.
Fresh thyme (1 teaspoon leaves) or dried thyme (1/2 teaspoon): Gives an herbaceous, earthy lift.
Salt (1/2 teaspoon): Enhances all the flavors.
Black pepper (1/4 teaspoon): Supplies just the right gentle heat.
Frozen peas (1 1/2 cups): For a pop of sweetness, vibrant color, and classic pot pie appeal.
All-purpose flour (2 tablespoons): Helps thicken that crave-worthy gravy.
Unsalted butter (2 tablespoons): Enriches the sauce and helps form a silky roux.
Puff pastry (1 sheet, thawed): Bakes up golden and shatteringly crisp for that signature pot pie top.
Egg (1 large, beaten, for egg wash): Gives the crust a shiny, appetizing finish.

How to Make Brisket Pot Pie

Step 1: Prep Your Oven and Ingredients

First, set yourself up for success by preheating your oven to 400°F. Take a quick look at your ingredients and do any necessary chopping or shredding, making sure your brisket is tender and ready to go, and your frozen peas are measured out so they’re ready at the finish line.

Step 2: Sauté the Veggies

Grab a large skillet and heat up the olive oil over medium heat. Toss in the diced onions, carrots, and celery, giving them about 5 to 6 minutes to soften and soak up a little color. Once the veggies are just right, stir in the minced garlic for that final minute, filling your kitchen with the best kind of savory scent.

Step 3: Build the Brisket Pot Pie Filling

It’s time for the brisket to shine! Add your shredded brisket to the skillet, along with the tomato paste, Worcestershire sauce, thyme, salt, and black pepper. Pour in the beef broth and give everything a good stir. Let this simmer together for about 10 minutes, so the flavors can mingle and develop a deep richness.

Step 4: Make the Roux

While your filling bubbles away, melt butter in a small saucepan over medium heat. Whisk in the flour until it makes a smooth, golden paste—your roux. This little step is the secret to a velvety sauce that coats every bit of brisket and veggie goodness.

Step 5: Thicken and Finish the Filling

Pour the roux into your brisket mixture and stir until everything is beautifully combined and slightly thickened. Turn off the heat, stir in those sweet frozen peas, and just like that, your filling is ready for the final touch.

Step 6: Assemble the Pot Pie

Spoon the brisket filling into a 9-inch pie dish or individual ramekins for a personal touch. Roll out the puff pastry so it fits snugly over your dish, gently draping it over the top. Crimp the edges to seal in the goodness, brush with beaten egg for shine, and cut a few small slits in the top to let some steam escape.

Step 7: Bake to Golden Perfection

Slide your Brisket Pot Pie into the oven and watch as the puff pastry transforms into a golden, flaky lid in just 25 to 30 minutes. Once the crust is beautifully puffed and browned, give it a few minutes to cool before serving—the aroma alone will have everyone clamoring for the first piece!

How to Serve Brisket Pot Pie

Garnishes

A flourish of fresh chopped parsley or a sprinkle of extra thyme leaves on top brings fresh color and a bright note to the rich filling. For a luxe finish, a tiny pinch of flaky sea salt over the pastry right before serving adds irresistible texture and flavor.

Side Dishes

This Brisket Pot Pie is hearty enough to stand alone, but adding a simple side salad or roasted green beans makes for a crisp, refreshing balance. A crusty piece of bread for sopping up extra gravy is always a welcome touch as well.

Creative Ways to Present

For casual gatherings, serve the pot pie family-style in a big, homey baking dish. For dinner parties or holiday meals, assemble individual pies in ramekins—everyone gets their own adorable portion of comfort. You can even top with cut-out pastry shapes for a fun, festive look.

Make Ahead and Storage

Storing Leftovers

Leftover Brisket Pot Pie can be kept in the fridge, tightly covered, for up to three days. The flavors actually deepen and become even cozier as they settle, making tomorrow’s lunch or dinner just as satisfying as the first round.

Freezing

You can freeze an unbaked pie (well-wrapped) for up to two months; just add the egg wash right before baking. If freezing individual portions after baking, cool them completely and wrap well—then reheat straight from the freezer for a super quick comfort food fix.

Reheating

For best results, reheat the Brisket Pot Pie in a 350°F oven until the filling is hot and the pastry is crisp again—about 20 to 25 minutes for a whole pie, or a bit less for single servings. A microwave does the trick in a pinch, but the oven helps bring back that golden crunch on top.

FAQs

Can I make Brisket Pot Pie ahead of time?

Absolutely! You can prepare the filling a day or two in advance, chill it, and then assemble and bake with puff pastry right before serving for the freshest, flakiest results.

Can I use leftover roast beef instead of brisket?

Yes, leftover roast beef works beautifully in place of brisket—just shred it and follow the recipe as written. The heart of Brisket Pot Pie is in the slow-cooked, tender meat, so any braised or roasted beef will shine.

What can I use if I don’t have puff pastry?

If you’re out of puff pastry, try topping your pot pie with pie crust, biscuit dough, or even a layer of mashed potatoes for a shepherd’s pie twist. Each option brings a different, delicious texture to the dish.

Is there a way to make this pot pie dairy-free?

You can swap olive oil for butter in the roux and use a dairy-free puff pastry to make the recipe suitable for those avoiding dairy. Just check the ingredient labels and you’re good to go.

Can I add other vegetables to the filling?

Definitely! Feel free to mix in mushrooms, corn, or diced potatoes to stretch the pie further or use up what you have on hand. The Brisket Pot Pie is wonderfully flexible and forgiving that way.

Final Thoughts

If you’re searching for a meal that feels both nostalgic and new, look no further than Brisket Pot Pie. With its bubbling, savory filling and flaky crust on top, every bite is a warm invitation to slow down and savor the moment. I hope you’ll try this recipe and let it become a beloved favorite at your own table.

Brisket Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: Emma
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Brisket Pot Pie recipe is a delicious way to use up leftover brisket. Tender shredded beef brisket mixed with vegetables in a savory gravy, topped with flaky puff pastry – a comforting and hearty dish for any meal.

Ingredients

Scale

For the Filling:

3 cups cooked beef brisket, shredded
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups frozen peas

For the Roux:

2 tablespoons all-purpose flour
2 tablespoons unsalted butter

For Assembly:

1 sheet puff pastry, thawed
1 large egg, beaten for egg wash

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Instructions

Preheat the oven: Preheat oven to 400°F.
Cook the vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened. Stir in garlic, then add shredded brisket, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in beef broth and simmer.
Make the roux: In a small saucepan, melt butter and whisk in flour to make a roux. Stir into the brisket mixture until slightly thickened. Add peas and remove from heat.
Assemble the pie: Transfer the filling to a pie dish. Roll puff pastry over the top, crimping edges to seal. Brush with egg wash and bake until golden brown.
Serve: Let cool slightly before serving.