If you love comforting, hearty meals that feel like a warm hug on a chilly day, you are going to adore this Brisket Pot Pie Recipe. Imagine tender shredded brisket mingling with rich, creamy gravy loaded with savory vegetables, all encased in a flaky golden crust that adds the perfect buttery crunch. This dish is pure comfort food magic, combining the deep flavors of slow-cooked beef with the nostalgia of classic pot pie—making it a spectacular centerpiece for any family dinner or special gathering.
Ingredients You’ll Need
Each ingredient here plays an important role in creating the perfect balance of flavors and textures, from the robust meatiness of the brisket to the fresh crunch of sautéed vegetables and the irresistible creaminess of the sauce. Together, these simple components craft a dish that’s both satisfying and sensational.
- 2 cups cooked brisket, shredded or chopped: The star of the show, providing tender and flavorful beef that carries the dish.
- 2 tablespoons olive oil: Essential for sautéing vegetables and adding a subtle richness.
- 1 medium onion, diced: Adds sweetness and a savory base to the filling.
- 2 cloves garlic, minced: Infuses the dish with aromatic depth and a bit of warmth.
- 2 carrots, peeled and diced: Bring a lightly sweet crunch and vibrant color.
- 2 celery stalks, diced: Offer a fresh, slightly peppery crunch to balance the richness.
- 1/4 cup all-purpose flour: Helps thicken the gravy into that luscious consistency we all love.
- 2 cups beef broth (or stock): Adds savory depth and a hearty backbone to the sauce.
- 1/2 cup heavy cream: Makes the filling decadently creamy and smooth.
- 1 teaspoon Worcestershire sauce: Punches up the savory umami notes.
- 1 teaspoon dried thyme: A classic herb that pairs beautifully with beef’s richness.
- 1 teaspoon dried rosemary: Adds a fragrant hint of pine that complements the brisket.
- Salt and pepper to taste: Crucial for seasoning and bringing all the flavors together.
- 1 sheet refrigerated pie crust (or 2 if top and bottom crust are needed): Creates that irresistible flaky, buttery shell.
- 1 egg (for egg wash, optional): Gives your crust a beautiful golden shine and crisp finish.
How to Make Brisket Pot Pie Recipe
Step 1: Prepare Your Veggies
Start by heating olive oil in a large skillet over medium heat. Toss in your diced onion, carrots, and celery and sauté for about 5 to 7 minutes. This softens the vegetables, releasing their natural sweetness and forming a lovely flavor base for your pie filling.
Step 2: Add Garlic and Flour
Once your veggies are tender, stir in the minced garlic and cook it for a minute until the fragrant aromas fill your kitchen. Then sprinkle the flour over everything and cook the mixture for a couple of minutes, allowing the flour to turn a golden brown. This step is essential to develop that rich, silky texture for your sauce.
Step 3: Create the Creamy Sauce
Now, slowly whisk in the beef broth to avoid lumps, and bring the mixture to a gentle simmer. Let it thicken up for about 5 minutes before stirring in the heavy cream, Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer everything for another handful of minutes until you achieve a luscious, creamy consistency that coats the veggies beautifully.
Step 4: Combine Brisket and Filling
Mix the shredded or chopped brisket into your rich sauce, ensuring each piece is well coated with that savory creaminess. Take your pan off the heat and get ready to assemble the pie.
Step 5: Assemble the Pot Pie
Roll out your pie crust on a floured surface. If you’re using two crusts, line your pie dish with the bottom one. Spoon the brisket filling into the crust carefully, then place the top crust over the filling. Trim any excess dough and pinch the edges to seal. Don’t forget to cut small slits into the crust to let steam escape while baking. For an extra-special golden finish, brush the crust lightly with beaten egg.
Step 6: Bake to Perfection
Pop your pie into the preheated 375°F (190°C) oven and bake for 35 to 40 minutes. You’ll know it’s ready when the crust is beautifully golden brown and the filling is bubbling through the vents—a sign of pure deliciousness waiting inside.
Step 7: Cool and Serve
Allow your brisket pot pie a few minutes to cool slightly before slicing. This resting time helps the filling settle, making every slice neat and mouthwateringly tender.
How to Serve Brisket Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme leaves elevates the dish visually and adds a fresh herbal note that complements the rich filling perfectly. For a little pop of color and texture, you might also consider a few crushed red pepper flakes or a side dollop of tangy sour cream.
Side Dishes
To round out your meal, crisp green vegetables like sautéed green beans or a simple arugula salad with lemon vinaigrette offer a refreshing contrast. Mashed potatoes or creamy polenta work beautifully too if you’re craving extra comfort vibes alongside your pie.
Creative Ways to Present
For entertaining, try making this Brisket Pot Pie Recipe in individual ramekins for charming personal pies. It’s a delightful way to impress guests with both appearance and flavor. Another idea is to serve it alongside a rustic bread basket for scooping up every last bit of that luscious gravy inside.
Make Ahead and Storage
Storing Leftovers
Leftover brisket pot pie keeps wonderfully in the fridge, tightly wrapped or stored in an airtight container for up to 3 days. This allows the flavors to meld even further, making each bite rewarding.
Freezing
If you want to enjoy this Brisket Pot Pie Recipe another time, freeze it before baking or after it has cooled completely. Wrap it securely in plastic wrap and foil to prevent freezer burn and store for up to 2 months. Just remember to thaw it overnight in the fridge before reheating or baking.
Reheating
For best results, reheat your pot pie in an oven preheated to 350°F (175°C) for about 20 minutes or until warmed through and the crust regains its crispness. Avoid the microwave when possible to keep that beautiful flakiness intact.
FAQs
Can I use leftover brisket for this recipe?
Absolutely! This Brisket Pot Pie Recipe is a fantastic way to transform leftover brisket into a new and exciting meal. Just make sure your brisket is shredded or chopped nicely to blend well with the sauce.
What if I don’t have refrigerated pie crust?
You can make your own homemade crust or use puff pastry sheets as an alternative. Both options will add delicious flakiness, though homemade crust brings that loving touch only from-scratch baking can offer.
Can I add other vegetables to the filling?
Yes! Feel free to include mushrooms, peas, or potatoes if you like. Just make sure any additional veggies are chopped small enough to cook evenly and blend well with the brisket.
Is it necessary to use heavy cream?
Heavy cream gives the filling its signature creamy texture, but if you prefer, you can substitute with half-and-half or even a non-dairy cream alternative. Just expect a slightly lighter sauce.
How do I prevent the crust from getting soggy?
To keep that crust perfectly crisp, ensure your filling isn’t overly watery by cooking your sauce until thickened. Also, placing the pie on a lower oven rack helps the bottom crust bake fully and crisp up nicely.
Final Thoughts
There’s something truly special about the comforting warmth of this Brisket Pot Pie Recipe—it’s a wonderful way to share a cozy meal with loved ones that feels both homey and a little bit indulgent. Whether you’re feeding a crowd or just treating yourself, this dish never fails to impress. Give it a try, and get ready to savor every flaky, creamy, beefy bite!
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Brisket Pot Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This hearty Brisket Pot Pie combines tender, slow-cooked brisket with a creamy, savory vegetable sauce baked inside a flaky pie crust. Perfect for a comforting meal, this dish features a rich blend of beef broth, herbs, and cream, enveloped in a golden, buttery crust that is sure to satisfy any comfort food craving.
Ingredients
Filling
- 2 cups cooked brisket, shredded or chopped
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups beef broth (or stock)
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Crust
- 1 sheet refrigerated pie crust (or 2 if top and bottom crust are needed)
- 1 egg (for egg wash, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Make Roux: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring frequently, until the flour turns golden brown, which helps thicken the filling.
- Add Broth: Slowly whisk in the beef broth, bringing the mixture to a simmer. Let it cook for about 5 minutes until the sauce thickens.
- Add Cream and Seasonings: Stir in the heavy cream, Worcestershire sauce, dried thyme, rosemary, salt, and pepper. Allow to simmer for another 3-5 minutes until creamy and thick.
- Combine with Brisket: Add the shredded brisket to the sauce and stir well to combine. Remove the skillet from heat and set aside.
- Prepare Pie Crust: Roll out the pie crust on a lightly floured surface. If using two crusts, line a pie dish with the bottom crust.
- Fill Pie: Pour the brisket filling into the crust-lined dish.
- Add Top Crust: If using a top crust, cover the filling with it, trim excess dough, and pinch edges together to seal.
- Vent Crust: Cut a few small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Optionally, brush the top crust with beaten egg to achieve a golden, glossy finish.
- Bake: Bake the pot pie for 35-40 minutes, until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Let the pie cool for a few minutes before slicing and serving. Enjoy your hearty brisket pot pie!
Notes
- Using two pie crust sheets provides both a bottom and top crust, for a classic pot pie presentation.
- If you prefer a lighter filling, substitute half-and-half or milk for heavy cream, but the sauce may be less rich.
- Leftover cooked brisket or slow-cooked brisket works best for tender texture and flavor.
- The egg wash is optional but recommended for a beautifully browned crust.
- Pie crust can be homemade or store-bought, depending on your preference and time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
