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
Scale
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
