Here’s a cozy, hearty, and flavor-packed recipe for Brisket Pot Pie—perfect for using up leftover brisket or slow-cooked beef. Think rich, savory filling wrapped in a golden, flaky crust. It’s comfort food on a whole new level.
🥧 Brisket Pot Pie
🕒 Total Time: ~1 hour (or less with leftover brisket)
🍽️ Serves: 4–6
🛒 Ingredients:
For the filling:
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2–3 cups cooked brisket, shredded or chopped
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2 tbsp butter
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1 small onion, diced
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2 cloves garlic, minced
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2 medium carrots, diced
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2 stalks celery, diced
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1–1½ cups beef broth (low-sodium)
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1 tbsp tomato paste (optional, for richness)
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1 tbsp Worcestershire sauce
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1 tsp fresh thyme (or ½ tsp dried)
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Salt & black pepper, to taste
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2 tbsp flour (for thickening)
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Optional: ½ cup frozen peas or corn
For the crust:
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1 sheet store-bought puff pastry (thawed)
OR use a traditional pie crust -
1 egg, beaten (for egg wash)
🔪 Instructions:
1. Preheat Oven:
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Preheat to 400°F (200°C).
2. Make the Filling:
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In a large skillet or saucepan, melt butter over medium heat.
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Sauté onion, carrots, and celery for 5–7 minutes until softened.
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Add garlic and cook 1 more minute.
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Stir in flour and cook for 1 minute to remove raw taste.
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Add broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
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Stir until thickened (about 3–5 minutes).
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Add shredded brisket (and peas/corn if using). Simmer for 5 minutes. Remove from heat.
3. Assemble the Pie:
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Pour the filling into a 9-inch pie dish or individual ramekins.
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Top with puff pastry or pie crust, pressing down edges to seal.
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Cut slits in the top for steam to escape.
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Brush with egg wash for golden color.
4. Bake:
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Bake at 400°F for 25–30 minutes, or until crust is golden brown and filling is bubbling.
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Let cool slightly before serving.
🍽️ Serving Ideas:
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Serve with a simple green salad or roasted vegetables.
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Pairs beautifully with red wine or a dark beer.
✅ Tips:
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No leftover brisket? Use leftover pot roast or any shredded slow-cooked beef.
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Add a spoonful of BBQ sauce to the filling for a smoky twist.
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For extra richness, stir in a splash of heavy cream or sour cream before baking.