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 recipes top the list for something easy on busy weeknights. We love 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 ½ cups diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup English peas
- 2 tablespoons olive oil
- ¼ cup butter
- ⅓ cup all purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- ½ teaspoon smoked paprika
- ½ 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.