🥧 Classic Brisket Pot Pie
Ingredients
For the Filling
- 3 cups cooked brisket, shredded or cut into small chunks
- 2 Tbsp butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2–3 cups beef broth (depending on how saucy you want it)
- 2 Tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 3 Tbsp flour
- Salt & black pepper to taste
For the Crust
- 1 sheet puff pastry or 1 single pie crust (store-bought or homemade)
- 1 egg, beaten (for brushing)
Instructions
1. Preheat
Preheat oven to 400°F (200°C).
2. Cook the vegetables
- In a large skillet or pot, melt butter over medium heat.
- Add onion, carrot, and celery. Cook 6–8 minutes, until softened.
- Add garlic and sauté 1 minute more.
3. Build the sauce
- Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
- Slowly stir in beef broth until a thick gravy forms (start with 2 cups, add more if needed).
- Add Worcestershire sauce, thyme, rosemary, salt, and pepper.
4. Add the brisket
- Stir in the brisket and peas.
- Simmer 5 minutes until everything is heated and the sauce is thick and glossy.
- Taste and adjust seasoning.
5. Assemble the pot pie
- Transfer the filling to a 9-inch pie dish, individual ramekins, or a deep casserole dish.
- Lay the puff pastry or pie crust over the top.
- Trim excess dough and crimp edges.
- Cut 3–4 small slits in the top for steam to escape.
- Brush with beaten egg for a golden finish.
6. Bake
- Bake 30–40 minutes, or until the crust is golden brown and the filling is bubbling at the edges.
- Let rest 10 minutes before serving.
Optional Add-Ins
- 1 cup diced potatoes (sauté with vegetables first)
- ½ cup red wine added to the broth
- Fresh herbs (parsley or thyme)
- A dash of smoked paprika for warmth
Make-Ahead Tips
- Filling can be made 1–2 days ahead.
- Entire pot pie can be assembled and refrigerated uncooked for up to 24 hours.
- Freeze unbaked or baked for up to 3 months.