Name: Brisket Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 2 carrots, chopped; 1 medium yellow onion, chopped; 1 garlic clove, minced; 1/2 cup frozen peas; 1 cup pearl onions, blanched and peeled; 2 cups chopped brisket; 2 cups beef stock; Cornstarch whisked with 1 tablespoon water (optional); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 sheet frozen pastry dough; 1 large egg

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Brisket Pot Pie is a hearty and comforting dish that combines tender beef brisket with a medley of vegetables, all enveloped in a golden, flaky crust. It's the perfect meal for cozy evenings or when I want to impress guests with a rustic yet refined dish.

Why I Love This Recipe

I love this Brisket Pot Pie because it transforms leftover brisket into a completely new and satisfying meal. The rich flavors of the slow-cooked beef meld beautifully with the savory gravy and vegetables, creating a filling that's both robust and comforting. The flaky crust adds a delightful texture contrast, making each bite a perfect balance of tender and crisp.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons unsalted butter
2 carrots, chopped
1 medium yellow onion, chopped
1 garlic clove, minced
½ cup frozen peas
1 cup pearl onions, blanched and peeled
2 cups chopped brisket
2 cups beef stock
Cornstarch whisked with 1 tablespoon water (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 sheet frozen pastry dough
1 large egg

Directions

I start by melting the butter in a medium pot over medium heat. Then, I add the chopped carrots and sauté them until they're lightly browned, which takes about 10–15 minutes.
Next, I add the chopped yellow onion and cook until it's tender and translucent, approximately 5–7 minutes. I then add the minced garlic and sauté for an additional 30 seconds until fragrant.
I stir in the frozen peas, blanched pearl onions, and chopped brisket. After that, I pour in the beef stock and bring the mixture to a simmer. I let it cook until the liquid reduces and thickens enough to coat the back of a spoon. If the sauce doesn't thicken to my liking, I add the cornstarch slurry and cook until it reaches the desired consistency. I season the filling with kosher salt and freshly ground black pepper to taste.
I preheat my oven to 350°F (177°C).
I transfer the filling to an ovenproof baking dish. Then, I lay the puff pastry dough over the filling and cut a few slits in the top to allow steam to escape.
In a small bowl, I beat the egg and brush it over the pastry dough to give it a beautiful golden finish.
I place the baking dish in the oven and bake until the top is lightly browned and the filling is bubbling, about 45 minutes.
Once done, I remove the pot pie from the oven and let it stand for 10 minutes before serving. This rest time helps the filling set and makes it easier to serve.

Servings and Timing

This recipe yields approximately 4 servings. The preparation time is about 15 minutes, and the cooking time is around 45 minutes, totaling 1 hour from start to finish.

Variations

Cheesy Twist: I sometimes add 1 cup of shredded cheddar or Monterey Jack cheese to the filling for an extra layer of richness and flavor.
Spicy Kick: For a bit of heat, I include 1–2 diced jalapeños (seeds removed for a milder taste) when sautéing the onions and garlic.
Vegetable Medley: I like to mix in other vegetables such as diced potatoes, corn, or mushrooms to add variety and texture to the filling.
Herb Infusion: Adding herbs like thyme or rosemary can enhance the savory notes of the dish.

Storage and Reheating

To store leftovers, I let the pot pie cool completely, then cover it tightly and refrigerate for up to 3 days. For longer storage, I wrap it well and freeze for up to 3 months.

When reheating, I preheat the oven to 350°F (177°C) and bake the refrigerated pot pie for about 15–20 minutes, or until heated through. If reheating from frozen, I bake it for 50–55 minutes, ensuring the crust is golden and the filling is hot.

FAQs

Can I use store-bought pie crusts?

Yes, I often use store-bought pie crusts for convenience. Just make sure they're fully thawed before using.

How can I make the pot pie spicier or milder?

To increase the heat, I add more jalapeños or a dash of cayenne pepper. For a milder version, I use green bell peppers instead of jalapeños.

What are some good substitutions for heavy cream?

If I want a lighter option, I use half-and-half or Greek yogurt. For a dairy-free alternative, coconut cream works well.

How do I store and reheat leftovers?

I store leftovers in the refrigerator for up to 3 days. To reheat, I bake the pot pie at 350°F (177°C) for 15–20 minutes until it's heated through.

Can I freeze the pot pie for later?

Absolutely! I wrap the unbaked pot pie tightly in plastic wrap and foil, then freeze it for up to 3 months. When ready to bake, I cook it from frozen at 375°F (190°C) for 50–55 minutes.

Conclusion

Brisket Pot Pie is a delightful way to repurpose leftover brisket into a comforting and satisfying meal. The combination of tender beef, savory vegetables, and a flaky crust creates a dish that's both hearty and flavorful. Whether I'm serving it for a family dinner or enjoying it as a cozy meal on a chilly evening, this pot pie never fails to impress.

Brisket Pot Pie

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

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Description

Brisket Pot Pie is a hearty dish that repurposes leftover brisket into a rich, savory filling of vegetables and beef, all wrapped in a golden, flaky crust.

Instructions

Melt the butter in a medium pot over medium heat. Add chopped carrots and sauté until lightly browned, about 10–15 minutes.
Add chopped onion and cook until translucent, approximately 5–7 minutes. Add minced garlic and sauté for 30 seconds.
Stir in frozen peas, blanched pearl onions, and chopped brisket. Pour in beef stock and bring to a simmer. Reduce until thickened; add cornstarch slurry if needed. Season with salt and pepper.
Preheat oven to 350°F (177°C).
Transfer filling to an ovenproof baking dish. Cover with pastry dough and cut slits in top.
Beat the egg and brush over the dough for a golden finish.
Bake for about 45 minutes until the crust is golden and the filling is bubbling.
Let stand for 10 minutes before serving.