Here’s a hearty, comforting Brisket Pot Pie recipe—rich, savory brisket filling under a flaky crust. Perfect for using leftover brisket or slow-cooked beef.

🥧 Brisket Pot Pie

Ingredients

For the Filling

3 cups cooked brisket, shredded or chopped
2 tbsp butter or oil
1 medium onion, diced
2–3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
2–3 tbsp flour
1 ½ cups beef broth
½ cup heavy cream or milk
1 tsp Worcestershire sauce
1 tsp thyme (fresh or dried)
Salt and pepper to taste

For the Crust

1 sheet store-bought puff pastry or pie crust (or homemade if preferred)
1 egg, beaten (for egg wash)

🥣 Instructions

1. Prepare the Filling

In a large skillet, heat butter or oil over medium heat.
Sauté onion, garlic, carrots, and celery until softened (about 5–7 minutes).
Sprinkle flour over the veggies and cook 1–2 minutes to remove raw taste.
Slowly add beef broth while stirring to prevent lumps.
Stir in heavy cream, Worcestershire sauce, thyme, salt, and pepper.
Add shredded brisket and peas, mix well.
Simmer 5–7 minutes until filling thickens. Remove from heat.

2. Assemble the Pie

Preheat oven to 400°F (200°C).
Pour brisket filling into a greased 9-inch pie dish.
Cover with pastry, tucking edges under. Cut a few slits on top for steam to escape.
Brush top with beaten egg for a golden crust.

3. Bake

Bake 25–30 minutes until crust is golden and filling is bubbly.
Let rest 5–10 minutes before serving.

✨ Tips & Variations

Leftover brisket: Perfect for this recipe; you can use smoked or slow-cooked brisket.
Vegetable boost: Add mushrooms, potatoes, or parsnips for extra heartiness.
Cheesy top: Sprinkle shredded cheddar or Gruyère under the pastry before baking.
Mini pies: Use muffin tins or small ramekins for personal servings.

If you want, I can also give a slow-cooker brisket pot pie version where you cook the brisket and filling in the crockpot first for extra flavor before topping with pastry. Do you want me to provide that version?