Classic Brisket Pot Pie Recipe | Hearty Comfort Food Made Easy

Table of Contents

Introduction

Warm, hearty, and deeply comforting, this Classic Brisket Pot Pie brings together tender shredded brisket, savory vegetables, and a rich, flavorful gravy—all topped with a beautifully golden, flaky crust. It’s the perfect way to use leftover brisket or elevate a cozy family dinner with something rustic and satisfying. Whether served in a full-size pie dish or baked into individual ramekins, this dish delivers rich homestyle flavor in every bite.

Ingredients

For the Filling

3 cups cooked brisket, shredded or cut into small chunks
2 Tbsp butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup frozen peas
2–3 cups beef broth (depending on how saucy you want it)
2 Tbsp Worcestershire sauce
1 tsp dried thyme
½ tsp dried rosemary
3 Tbsp flour
Salt & black pepper to taste

For the Crust

1 sheet puff pastry or 1 single pie crust (store-bought or homemade)
1 egg, beaten (for brushing)

Instructions

1. Preheat

Preheat your oven to 400°F (200°C).

2. Cook the Vegetables

In a large skillet or pot, melt the butter over medium heat.
Add the onion, carrot, and celery. Cook for 6–8 minutes, until softened.
Add the garlic and sauté for 1 more minute.

3. Build the Sauce

Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
Slowly pour in the beef broth, stirring until a thick gravy forms.
Add Worcestershire sauce, thyme, rosemary, salt, and black pepper.

4. Add the Brisket

Stir in the brisket and peas.
Simmer for 5 minutes, until heated through and the sauce is glossy and thick.
Taste and adjust seasoning if needed.

5. Assemble the Pot Pie

Transfer the filling to a 9-inch pie dish, individual ramekins, or a deep casserole dish.
Lay the puff pastry or pie crust over the top.
Trim any excess dough and crimp the edges.
Cut 3–4 small slits in the top to let steam escape.
Brush with beaten egg for a golden, shiny crust.

6. Bake

Bake for 30–40 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
Allow to rest for 10 minutes before serving.

Optional Add-Ins

1 cup diced potatoes (sauté with vegetables first)
½ cup red wine added with the broth
Fresh herbs like parsley or thyme
A dash of smoked paprika

Make-Ahead Tips

Filling can be made 1–2 days ahead.
Entire pot pie can be assembled and refrigerated (uncooked) for up to 24 hours.
Freeze unbaked or baked for up to 3 months.

Conclusion

This Classic Brisket Pot Pie is the ultimate comfort meal—rich, warm, and irresistibly satisfying. It’s a fantastic way to repurpose leftover brisket or impress guests with a hearty homemade dish. With a flaky crust and a deeply flavorful filling, this pot pie is sure to become a family favorite you’ll come back to again and again.

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