Introduction:
Brisket Pot Pie is a comforting, hearty dish that combines tender brisket with savory vegetables and rich gravy, all encased in a flaky, buttery pie crust. The slow-cooked brisket is perfect for this dish as it becomes incredibly tender and flavorful, making every bite melt in your mouth. This is an ideal meal for a cozy dinner, especially when you have leftover brisket from a previous meal. It’s a great way to repurpose leftovers into something warm, filling, and satisfying.
Ingredients:
For the Brisket Filling:
3 cups cooked brisket, shredded or chopped
2 tbsp olive oil
1 small onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup beef broth
1/2 cup heavy cream
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
1 tbsp all-purpose flour (optional, for thickening)
For the Pie Crust:
2 pre-made pie crusts (or homemade if preferred)
1 egg (for egg wash)
Instructions:
Prepare the filling:
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
Add the garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1-2 minutes, letting the tomato paste darken slightly.
Add the shredded brisket, frozen peas, beef broth, and heavy cream. Stir well to combine and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
If the filling is too thin, sprinkle in 1 tablespoon of flour and stir to thicken it. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
Prepare the crust:
Preheat your oven to 375°F (190°C).
Roll out one of the pie crusts and line the bottom of a pie dish with it. If you are using homemade crust, ensure it is evenly rolled out.
Pour the brisket filling into the prepared pie crust, spreading it out evenly.
Top with second crust:
Roll out the second pie crust and place it over the filled pie. Pinch the edges of the crusts together to seal them, and then trim off any excess crust. Cut a few slits in the top crust to allow steam to escape during baking.
Brush the top of the pie with a beaten egg to give it a golden, shiny finish when baked.
Bake:
Place the pie in the preheated oven and bake for 30-40 minutes, or until the crust is golden brown and flaky. You may want to place a baking sheet under the pie in case of any spills during baking.
If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
Serve:
Let the brisket pot pie cool for a few minutes before slicing and serving. Enjoy the hearty, savory filling and flaky crust!
Description:
Brisket Pot Pie is the ultimate comfort food, combining the rich flavors of slow-cooked brisket with a creamy, savory filling, and a flaky, golden pie crust. The dish is a great way to use leftover brisket, turning it into a new, exciting meal that’s perfect for any occasion. The filling is packed with vegetables, tender brisket, and a flavorful gravy, making each bite satisfying and delicious. The buttery pie crust adds the perfect crunch and balance to the dish.
Tips:
Leftover Brisket: This recipe is perfect for leftover brisket, but if you’re starting from scratch, slow-cook the brisket until it is tender and easy to shred. You can also add a bit of brisket drippings for extra flavor.
Flaky Crust: For a flakier crust, use cold pie dough and make sure to keep the crust chilled before baking. You can even refrigerate the pie for 30 minutes before baking to help with flakiness.
Vegetables: Feel free to add other vegetables such as parsnips, potatoes, or mushrooms to the filling for extra flavor and texture.
Make-Ahead: You can make the filling ahead of time and refrigerate it for up to two days. Just assemble and bake when you’re ready to serve.
Variations:
Cheesy Brisket Pot Pie: Stir in 1/2 cup of shredded cheddar or gouda cheese to the filling before adding it to the pie crust for a cheesy twist.
Spicy Brisket Pot Pie: Add a pinch of cayenne pepper or chili flakes to the filling for a spicy kick.
Vegetarian Pot Pie: Replace the brisket with sautéed mushrooms, lentils, or tempeh for a vegetarian version of this dish.
Corrections:
If the filling is too runny, make sure to allow it to simmer long enough to thicken. You can also mix in more flour or cornstarch to help thicken the gravy.
If the pie crust isn’t golden enough, place the pie under the broiler for 1-2 minutes, but watch carefully to avoid burning.
Enjoy:
Serve your Brisket Pot Pie with a side of salad or steamed vegetables for a complete and comforting meal. This dish is perfect for a cozy dinner with family or friends, and the savory, tender filling will leave everyone wanting more. Enjoy every flavorful bite!