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Brisket Pot Pie Recipe

How to Make Brisket Pot Pie

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
    • 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