Brisket Pot Pie
Brisket Pot Pie is a hearty meal to make the most of leftover brisket. Flaky pie crust filled with smoky brisket chunks, tender vegetables in a well seasoned gravy.
Leftover brisket is one of our favorites to create easy dinners like Brisket Tacos, Brisket Spaghetti or Brisket Mac and Cheese. It’s so handy to cook a brisket over the weekend and make creative dinners throughout the week with the leftovers.
We’ve been trying to make budget friendly meals by grilling a large portion of meat over the weekend and then stretching that into as many meals as possible.
We caught a great sale on brisket and portioned it out into one pound, vacuum sealed packages. We froze about half of the packages and had the other half for a few easy dinners.
Smoked brisket has many more possibilities beyond a bbq sandwich and adds so much flavor to our favorite comfort foods like beef pot pie with biscuits or a brisket pizza.
🟢 Ingredients Needed for Brisket Pot Pie
- Double Pie Crust ~ Homemade or store bought.
- Smoked Brisket ~ Leftover roast would work also.
- Russet Potatoes
- Onion
- Carrots
- Celery
- English Peas
- Olive Oil
- Butter
- All Purpose Flour
- Granulated Garlic
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Beef Broth
- Worcestershire Sauce
- Egg
- Water
🟢 Step By Step Instructions for Beef Pot Pie
- Start by rolling out one disc of pie dough and placing it into a cast iron skillet or baking dish. Dock the pie crust all over using a large tine fork.
- Cover completely with aluminum foil, pressing it down onto the crust. Bake for 15 minutes. Remove from oven and set aside.
- While the pie crust is baking, prep your ingredients. Dice the onions, carrots, celery and potatoes. Chop the brisket and measure out the spices for the gravy.
- In a large skillet, cook the onions, celery and carrots in olive oil until softened. Remove from the pan and set aside.
- Using the same pan, melt butter and whisk in the flour, cooking until golden brown.
- Whisk in the broth, Worcestershire sauce and the spices.
- Add the potatoes and cook until gravy is thickened.
- Stir in the sautéed vegetables, brisket and peas.
- Pour into the par baked pie crust.
- Roll the remaining pie crust out and place over the top of the filling. Crimp the sides to seal and cut a few slits in the top.
- Beat egg with water and brush over the pie crust.
- Place on a rimmed baking sheet and cook for 45 minutes or until crust is golden brown and filling is bubbling up.
- Remove from oven and cool 10 minutes.
- Slice and serve.
🟢 Recipe Notes and Tips for Pot Pie
Yield: 8 Servings
Variations: Any vegetable combination will work. Corn, mushrooms, okra, bell peppers, green beans and sweet potatoes are great options. Any cooked beef will work in place of the brisket: browned ground beef, leftover roast beef or steak.
Broth: If you don’t have beef broth, chicken broth or vegetable broth works also.
Storage: Store leftover pot pie in an airtight or covered container in the refrigerator up to 3 days.
Reheat: Reheat in an oven safe dish, covered with aluminum foil at 350° for 15- 20 minutes or place pot pie in a covered skillet and heat over medium-low heat for 8 – 10 minutes.
If you are craving comfort food, this delicious Brisket Pot Pie is sure to be a family favorite meal. A hearty brisket and vegetable filling with homemade gravy is baked into a flaky pie crust for a flavorful dinner that everyone is sure to love.
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Brisket Pot Pie
Ingredients
- 2 pie crusts
- 1 pound beef brisket chopped
- 2 cups peeled and diced russet potatoes
- 1 1/2 cups diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup English peas
- 2 tablespoons olive oil
- 1/4 cup butter
- 1/3 cup all purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground rosemary
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven to 375°.
- Roll one pie crust out and place into a 12 inch cast iron skillet or deep baking dish. Prick the pie crust all over with a large tined fork. Place a large sheet of aluminum foil over the pie crust, pressing it down flat over the entire crust.
- Bake for 15 minutes. Remove from oven and set aside, remove the foil.
- Add olive oil to another large skillet and cook the onions, carrots and celery, over medium- high heat. Stir often until softened. Remove to a bowl and set aside.
- In the same skillet, melt butter and whisk in the flour. Cook over medium heat, whisking until golden brown.
- Add the beef broth and Worcestershire sauce, whisking until well combined.
- Next, add the potatoes and continue to cook until gravy thickens.
- Stir in the brisket, cooked vegetables and English peas.
- Pour mixture into the prepared pie crust.
- Roll out the top pie crust and cover the filling. Trim if needed and crimp the edges to seal. Cut 2- 3 slits in the top using a sharp knife.
- Beat the egg and water together and brush over the pie crust.
- Place the skillet onto a rimmed baking sheet to catch any spills if it cooks over. Bake for 45 minutes or until crust is golden brown and filling is bubbly.
- Remove from oven and cool 10 minutes before slicing and serving.