There is something incredibly comforting about a warm, hearty pot pie, and this Brisket Pot Pie Recipe takes that comfort up a notch with tender, slow-cooked brisket wrapped in a flaky, golden crust. Each bite bursts with savory flavors from rich beef broth and aromatic herbs, making it the ultimate cozy meal to share with family or friends. Whether you’re looking to impress at dinner or just crave a filling dish that feels like a warm hug, this recipe is an absolute winner that’s sure to become a favorite.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is key to creating this spectacular Brisket Pot Pie Recipe. Each component is simple and works in harmony to deliver incredible flavor, luscious texture, and an inviting look.
- Cooked brisket, 2 cups: Provides tender, smoky meat that’s the star of the filling.
- Olive oil, 2 tablespoons: Perfect for sautéing vegetables and adding subtle richness.
- Onion, 1 medium (diced): Adds sweetness and depth to the savory base.
- Garlic, 2 cloves (minced): Brings a warm, aromatic punch.
- Carrots, 2 (peeled and diced): Introduces a natural sweetness and a bit of bite.
- Celery stalks, 2 (diced): Adds freshness and crunch to balance the richness.
- All-purpose flour, 1/4 cup: Essential for thickening the luscious gravy.
- Beef broth, 2 cups: The hearty liquid that infuses the filling with deep, meaty flavor.
- Heavy cream, 1/2 cup: Creates a velvety, creamy texture that ties everything together.
- Worcestershire sauce, 1 teaspoon: Adds complexity and subtle tang.
- Dried thyme, 1 teaspoon: Offers earthy, herbal notes.
- Dried rosemary, 1 teaspoon: Provides fragrant, piney undertones.
- Salt and pepper: To season and enhance every bite perfectly.
- Refrigerated pie crust, 1 sheet: For the tender, flaky crust that encases the filling beautifully.
- Egg, 1 (optional for egg wash): Creates a shiny golden crust that looks incredibly inviting.
How to Make Brisket Pot Pie Recipe
Step 1: Prepare the Vegetables
Begin by heating olive oil in a large skillet over medium heat. Toss in the diced onion, carrots, and celery and sauté for about 5 to 7 minutes until these veggies soften, releasing their sweet and aromatic flavors. Then, add the minced garlic and cook for another minute until fragrant. This base sets the stage for a richly flavored filling.
Step 2: Make the Gravy
Sprinkle the flour over the vegetable mixture and stir, cooking for 1-2 minutes until the flour turns a lovely golden shade—this is your thickening agent at work. Next, gradually whisk in the beef broth, ensuring no lumps form, and bring the mixture to a gentle simmer. Once simmering, let it cook for about 5 minutes to thicken into a luscious sauce that will envelop the brisket perfectly.
Step 3: Season and Enrich the Filling
Stir in the heavy cream, Worcestershire sauce, dried thyme, dried rosemary, and a good pinch of salt and pepper. Allow the sauce to simmer for another 3 to 5 minutes until it’s creamy and thick, packing every spoonful with savory, herby goodness that perfectly complements the brisket.
Step 4: Add the Brisket
Fold in the shredded or chopped cooked brisket, mixing it thoroughly with the creamy vegetable sauce. Remove the skillet from heat and set aside while you prepare the pie crust. This mixture forms the hearty filling that makes this Brisket Pot Pie Recipe so incredibly satisfying.
Step 5: Assemble the Pot Pie
On a lightly floured surface, roll out the refrigerated pie crust. If you’re using two crusts, place one in the base of your pie dish. Pour the brisket filling evenly into the crust. Top with the second crust, trimming any excess, and pinch the edges together tightly to seal in all those wonderful flavors. Don’t forget to make a few small slits on top to let steam escape during baking.
Step 6: Bake to Perfection
Optionally, brush the top crust with a beaten egg for a stunning golden-brown finish. Bake the pot pie in a preheated oven at 375°F (190°C) for 35 to 40 minutes, until the crust is perfectly browned and the filling is bubbling deliciously within. Let the pie rest for a few minutes before slicing—it helps the filling set and makes serving so much easier.
How to Serve Brisket Pot Pie Recipe
Garnishes
A simple sprinkling of freshly chopped parsley or thyme on top brightens the hearty richness of the pot pie. For an extra touch, offer a dollop of tangy sour cream or horseradish cream on the side to cut through the richness and add a cooling contrast.
Side Dishes
Since this Brisket Pot Pie Recipe is packed with flavor and heft, pairing it with light, fresh sides works beautifully. Crisp green salad with a zesty vinaigrette, steamed green beans, or roasted Brussels sprouts add textural variety and a burst of freshness to round out the meal.
Creative Ways to Present
For a charming presentation, try making individual pot pies using ramekins or small baking dishes—you’ll get perfectly portioned servings with a personal golden crust on top. Alternatively, serve a wedge alongside a swirl of creamy mashed potatoes or rustic crusty bread to mop up every glorious drop of the savory filling.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pot pie in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the leftovers just as delicious, if not better, than the first night.
Freezing
This Brisket Pot Pie Recipe freezes wonderfully. Wrap the whole unbaked assembled pie tightly in plastic wrap and foil, or freeze individual slices in airtight containers. It can be frozen for up to 2 months, making it a great option for meal prep or future cozy dinners.
Reheating
Reheat leftovers in a 350°F (175°C) oven until the filling is bubbling and the crust is crispy again, about 20-25 minutes. Avoid microwaving to preserve the crust’s flakiness and the filling’s creamy texture.
FAQs
Can I use leftover brisket for this recipe?
Absolutely! Leftover brisket works perfectly in this pot pie, saving you time and adding fantastic flavor and texture.
What if I don’t have refrigerated pie crust?
You can use homemade pie crust or puff pastry as a substitute, or even try biscuit dough for a different but delicious crust option.
Can I prepare the filling ahead of time?
Yes, the filling can be made a day ahead and refrigerated. Just assemble and bake the pot pie when you’re ready, which is perfect for busy schedules.
Is there a vegetarian alternative to this Brisket Pot Pie Recipe?
While the traditional recipe centers on brisket, you can swap the meat for hearty mushrooms or lentils and use vegetable broth to create a satisfying vegetarian pot pie.
How do I know when the pot pie is fully cooked?
The crust should be golden brown, and you should see bubbling filling through the slits on top. If the crust browns too quickly, cover it loosely with foil and continue baking until the inside is hot and bubbly.
Final Thoughts
If you’re craving a dish that offers warmth, flavor, and a true sense of comfort food bliss, this Brisket Pot Pie Recipe is your new best friend in the kitchen. It’s straightforward to prepare, wonderfully satisfying, and perfect for gatherings big or small. Give it a try, and you’ll quickly see why it steals the show every time.
Print
Brisket Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A hearty and comforting Brisket Pot Pie featuring tender shredded brisket simmered in a creamy herb-infused sauce with vegetables, all encased in a flaky golden pie crust. Perfect for a satisfying family meal that combines rich flavors and home-style cooking.
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 ensure it is hot and ready for baking once the pot pie is assembled.
- 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 and fragrant.
- Add Garlic: Add minced garlic to the skillet and cook for an additional minute until the garlic is fragrant, being careful not to burn it.
- Cook Flour: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly until the flour becomes golden brown, which will help thicken the sauce later.
- Make Sauce: Slowly whisk in the beef broth and bring the mixture to a simmer. Let it cook for about 5 minutes until the sauce thickens into a gravy consistency.
- Add Cream and Seasoning: Stir in the heavy cream, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Let it simmer gently for another 3-5 minutes to develop a creamy and rich filling.
- Combine Brisket: Add the shredded brisket into the skillet and stir well to fully integrate the meat with the creamy vegetable sauce. Remove 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 to create the base for the pot pie filling.
- Assemble Pot Pie: Pour the brisket filling evenly into the pie crust-lined dish. If using a top crust, cover the filling with it. Trim any excess dough and pinch the edges to seal the pot pie securely.
- Vent and Egg Wash: Cut a few small slits in the top crust to allow steam to escape while baking. Optionally, brush the top crust with a beaten egg to create a beautiful golden and glossy finish.
- Bake: Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly and heated through.
- Rest and Serve: Allow the pot pie to cool for several minutes after baking to set the filling. Slice and serve warm for a delicious, comforting meal.
Notes
- You can use leftover brisket from a previous meal for convenience.
- Feel free to add other vegetables like peas or mushrooms for extra flavor and texture.
- Using two pie crusts creates a classic double-crust pot pie, but a single crust can also be used with a baking dish or as a top crust only.
- The egg wash is optional but gives the crust a shiny, appealing look.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
