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
- Preheat Oven: Preheat your oven to 425°F (220°C).
- 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.
- 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.
- Prepare Pie Crust: Roll out one pie crust and place it in a 9-inch pie dish. Pour the brisket mixture into the crust.
- 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.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Cool and Serve: Allow the pot pie to cool for a few minutes before slicing. Serve warm and enjoy this hearty Brisket Pot Pie! ❤️🥧