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
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 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.
