Here’s a delicious Brisket Pot Pie recipe for you! It’s a hearty, comforting dish that combines tender brisket with savory vegetables, all wrapped in a flaky pie crust.
Brisket Pot Pie Recipe
Ingredients:
- 2 cups cooked brisket (shredded or diced)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 2 pre-made pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions:
- Prepare the filling:
- In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened (about 3-4 minutes).
- Add the carrots, celery, and potatoes to the pan. Cook for another 5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and cook for another 2 minutes, stirring constantly to avoid burning.
- Gradually pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
- Add the Worcestershire sauce, tomato paste, thyme, rosemary, and season with salt and pepper to taste. Let the filling simmer for 10-12 minutes, or until the potatoes are tender and the mixture has thickened.
- Stir in the shredded brisket and frozen peas. Cook for an additional 2 minutes, then remove from heat and let it cool for a few minutes.
- Assemble the pot pie:
- Preheat your oven to 400°F (200°C).
- Roll out one of the pie crusts and fit it into a 9-inch pie dish. Press down gently on the edges and trim off any excess crust.
- Pour the brisket filling into the pie crust, spreading it evenly.
- Roll out the second pie crust and place it over the filling. Trim the excess dough, then pinch the edges of the crusts together to seal the pie. You can crimp the edges or use a fork to press them together.
- Cut a few slits in the top crust to allow steam to escape during baking.
- Bake the pot pie:
- If you like a golden finish, brush the top crust with a beaten egg to create a shiny, golden appearance.
- Bake the pot pie in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for 5-10 minutes before serving.
Enjoy your warm, delicious brisket pot pie! The rich, savory filling and flaky crust are sure to be a hit.