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.
Servings: 8 Servings
Calories: 578kcal
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.
Notes
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 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.
Nutrition
Serving: 1g | Calories: 578kcal | Carbohydrates: 48g | Protein: 25g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Cholesterol: 99mg | Sodium: 806mg | Fiber: 5g | Sugar: 7g