Savory Brisket Pot Pie – Best Hearty Comfort Food Recipe!

Introduction

Warm, hearty, and utterly comforting, Brisket Pot Pie is the ultimate dish to satisfy your cravings for something rich and delicious! This savory pie combines tender, slow-cooked brisket with a medley of vegetables enveloped in a flaky, golden crust. The flavors meld beautifully, creating a dish that’s perfect for family dinners or special occasions. Whether you have leftover brisket or want to cook it fresh, this pot pie is a fantastic way to enjoy this classic cut of meat. Let’s dive into this delightful recipe that will have everyone at the table asking for seconds!

Why You’ll Love This Recipe

• Rich Flavor: The slow-cooked brisket creates a deep, savory filling that’s bursting with flavor.
• Comfort Food at Its Best: This dish is warm and satisfying, making it perfect for chilly evenings or cozy gatherings.
• Versatile Ingredients: You can easily customize the filling with your favorite vegetables or herbs.
• Great for Leftovers: If you have leftover brisket, this is an excellent way to repurpose it into a new meal.
• Impressive Presentation: The golden crust and hearty filling make for a stunning centerpiece on any dinner table.

Ingredients List

For the Filling:

• ✔️ 🔹 2 cups cooked brisket, shredded or chopped (leftover or freshly cooked)
• ✔️ 🔹 1 tablespoon olive oil
• ✔️ 🔹 1 medium onion, diced
• ✔️ 🔹 2 cloves garlic, minced
• ✔️ 🔹 2 carrots, diced
• ✔️ 🔹 2 celery stalks, diced
• ✔️ 🔹 1 cup frozen peas
• ✔️ 🔹 2 cups beef broth
• ✔️ 🔹 1 tablespoon Worcestershire sauce
• ✔️ 🔹 1 teaspoon dried thyme
• ✔️ 🔹 1 teaspoon dried rosemary
• ✔️ 🔹 Salt and pepper to taste
• ✔️ 🔹 1 tablespoon cornstarch (optional, for thickening)

For the Crust:

• ✔️ 🔹 2 pie crusts (store-bought or homemade)
• ✔️ 🔹 1 egg, beaten (for egg wash)

Note: For precise measurements, please refer to the recipe card on cookingforhome.com.

Step-by-Step Directions

1. Preheat the Oven

• Set the Temperature: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.

2. Prepare the Filling

• Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
• Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
• Combine Ingredients: Add the shredded brisket, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine. If you prefer a thicker filling, mix the cornstarch with a little cold water and add it to the mixture, cooking until it thickens.
• Add Peas: Finally, stir in the frozen peas and remove the skillet from heat. Let the filling cool slightly.

3. Assemble the Pot Pie

• Prepare the Pie Dish: Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
• Add the Filling: Pour the brisket filling into the pie crust, spreading it evenly.
• Top with Second Crust: Roll out the second pie crust and place it over the filling. Trim any excess, then crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

4. Apply Egg Wash

• Brush the Crust: Using a pastry brush, apply the beaten egg over the top crust for a beautiful golden finish.

5. Bake the Pot Pie

• Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

6. Cool and Serve

• Cool Slightly: Once baked, remove the pot pie from the oven and let it cool for about 10 minutes before slicing. This will help the filling set a bit.
• Serve: Slice the pot pie and serve warm. Enjoy the comforting flavors and textures!

Pro Tip: For extra flavor, consider adding a splash of red wine to the filling while sautéing the vegetables!

Variations & Substitutions

• Vegetable Additions: Feel free to add mushrooms, green beans, or corn to the filling for extra nutrition and flavor.
• Herb Variations: Experiment with different herbs such as parsley, sage, or oregano to customize the flavor profile.
• Gluten-Free Option: Use a gluten-free pie crust to make this dish suitable for those with gluten sensitivities.

Storage Instructions

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the unbaked pot pie for up to 3 months. Thaw in the refrigerator overnight before baking.
• Reheating: Reheat individual slices in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.

FAQs

Can I use raw brisket in this recipe?
Yes! If using raw brisket, you’ll need to cook it first. You can braise it until tender and then follow the recipe as directed.

What can I serve with brisket pot pie?
This dish pairs well with a simple green salad or roasted vegetables for a complete meal.

Can I make this pot pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie ahead of time. Just bake it when you’re ready to serve.

Conclusion

This Brisket Pot Pie is a delightful way to enjoy a comforting and hearty meal that’s sure to please everyone at the table. With its rich flavors and flaky crust, it’s perfect for any occasion. Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments below! For more delicious recipes, visit cookingforhome.com and follow us on Facebook and Pinterest for more culinary inspiration. Enjoy your cooking adventure! 🥧🍖🥕

How to Make Brisket Pot Pie

Pin Recipe

This Brisket Pot Pie Recipe is the ultimate comfort food, featuring tender shredded brisket, savory vegetables, and a flaky pie crust. Perfect for family dinners or cozy gatherings, this hearty pot pie combines rich flavors and satisfying textures. Easy to prepare, it’s a delicious way to use leftover brisket, making it a must-try recipe for any meat lover! 🥧🍖✨

Ingredients

Scale 1x2x3x

• 2 cups cooked brisket, shredded
• 1 cup carrots, diced
• 1 cup potatoes, diced
• 1 cup peas (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 package refrigerated pie crusts (or homemade)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Then add the diced carrots and potatoes, cooking for about 5 minutes.
3. Add Brisket and Broth: Stir in the shredded brisket, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and cook for about 10 minutes, until the vegetables are tender. Add the peas and mix well.
4. Prepare Pie Crust: Roll out one pie crust and place it in a 9-inch pie dish. Pour the brisket mixture into the crust.
5. Top with Second Crust: Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
7. Cool and Serve: Allow the pot pie to cool for a few minutes before slicing. Serve warm and enjoy this hearty Brisket Pot Pie! ❤️🥧

• Author: Sara