Brisket Pot Pie
Ingredients
Serves 6
For the Filling
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3 cups cooked beef brisket, shredded or chopped
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2 tablespoons butter
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1 small onion, diced
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2 carrots, diced
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2 celery stalks, diced
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2 cloves garlic, minced
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3 tablespoons all-purpose flour
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2 cups beef broth
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1 cup leftover brisket gravy or 1 cup additional broth
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1 cup frozen peas
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1 teaspoon Worcestershire sauce
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1 teaspoon thyme (dried)
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1/2 teaspoon paprika
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Salt and pepper to taste
For the Crust
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1 sheet puff pastry, thawed
(or use a traditional pie crust, homemade or store-bought) -
1 egg, beaten (for egg wash)
Instructions
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Preheat the oven:
Set oven to 400°F (200°C). -
Cook the vegetables:
In a large skillet or pot, melt the butter over medium heat.
Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
Add garlic and cook 30 seconds. -
Make the gravy base:
Sprinkle the flour over the vegetables and stir to coat.
Cook for 1 minute to remove raw flour taste.
Slowly pour in the beef broth (and leftover brisket gravy if using), stirring constantly until smooth. -
Add brisket and seasoning:
Add the shredded brisket, frozen peas, Worcestershire sauce, thyme, paprika, salt, and pepper.
Simmer for 5 minutes until thickened.
Taste and adjust seasoning as needed. -
Assemble the pot pie:
Transfer the filling into a 9-inch pie dish, a cast-iron skillet, or individual ramekins.
Lay the puff pastry sheet over the top and trim excess dough.
Cut a few small slits for steam to escape.
Brush the pastry lightly with beaten egg. -
Bake:
Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. -
Cool and serve:
Let the pot pie rest for 5–10 minutes before serving so the filling sets.
If you want, I can also provide:
• a version using biscuits instead of pastry
• a smoked brisket variation
• individual pot pies
• a slow-cooker or leftover-only version
