🥧🥩 Brisket Pot Pie
A rich, comforting pot pie made with tender slow-cooked brisket, vegetables, and a savory gravy all tucked under a golden, flaky crust. It’s basically holiday comfort food in one dish.
🛒 Ingredients:
🥩 Filling:
- 2–3 cups cooked brisket, shredded or chopped
- 1 tbsp butter or brisket drippings
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup peas (frozen is fine)
- 1 cup mushrooms (optional)
- 2 tbsp flour (or cornstarch slurry)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp thyme (or rosemary)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
🥧 Crust:
- 1 sheet puff pastry or 1 pie crust (top only or top & bottom)
- 1 egg (for egg wash)
👩🍳 Instructions:
1. Preheat oven
Set to 400°F (200°C).
2. Build the filling base
In a skillet, melt butter.
Sauté onion, carrots, and mushrooms until softened.
Add garlic and cook for 30 seconds.
3. Make gravy
Sprinkle in flour and stir to coat vegetables.
Slowly add beef broth, whisking until smooth.
Add Worcestershire sauce, thyme, salt, and pepper.
Simmer until thickened (like a rich stew).
4. Add brisket & peas
Stir in shredded brisket and peas.
Let simmer 2–3 minutes, then remove from heat.
5. Assemble pot pie
Pour filling into a baking dish.
Cover with puff pastry or pie crust.
Seal edges and cut small slits on top for steam.
Brush with egg wash.
6. Bake
Bake for 25–35 minutes, until:
- Crust is golden brown
- Filling is bubbling
7. Rest
Let sit for 10 minutes before serving so gravy thickens slightly.
🍽️ Serve with:
- Mashed potatoes (for extra comfort overload)
- Green salad
- Pickles or vinegar slaw for contrast
🔥 Flavor profile:
- 🥩 Deep, smoky brisket richness
- 🥕 Sweet carrots and peas
- 🍄 Earthy mushroom gravy
- 🥧 Buttery, flaky golden crust
🔄 Variations:
- 🧀 Cheesy brisket pot pie (add cheddar inside filling)
- 🌶️ Spicy BBQ brisket version
- 🍺 Beer-braised gravy pot pie
- 🥔 Add diced potatoes for extra heartiness
- 🥧 Mini individual pot pies
💡 Tips:
- Use leftover brisket—it actually tastes better
- Let filling thicken before baking so crust stays crisp
- Puff pastry = lighter, flakier top; pie crust = classic comfort style
- Always vent the top to avoid soggy crust
If you want, I can also give you a slow cooker brisket pot pie base, biscuit-topped version, or a BBQ brisket pot pie twist.