Brisket Pot Pie

Hearty, soul-warming, and unforgettable—Brisket Pot Pie brings together tender, slow-cooked beef brisket and a rich, savory gravy encased in a golden, flaky pastry shell.

This isn’t your grandma’s chicken pot pie. It’s deeper, bolder, and meatier. Each bite delivers the complex flavor of slow-roasted brisket paired with vegetables and herbs in a luscious, glossy sauce. The crisp crust on top contrasts perfectly with the melt-in-your-mouth interior.

Ideal for cozy family dinners, special occasions, or as a rustic weekend comfort dish, this pot pie transforms leftover brisket into something truly magical. You can also make it fresh from scratch—either way, it will be the centerpiece of the table.

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Ingredients

For the brisket (if not using leftovers):

• 2 lbs beef brisket
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika

For the pot pie filling:

• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 cup baby potatoes, cubed small
• ¼ cup all-purpose flour
• 1 ½ cups beef broth
• ½ cup heavy cream
• 1 tablespoon Dijon mustard
• 2 cups shredded or chopped brisket (from above or leftovers)
• ½ cup frozen peas
• 1 tablespoon fresh thyme (or 1 tsp dried)
• Salt and pepper to taste

For the crust:

• 1 sheet puff pastry (thawed) or 1 homemade pie crust
• 1 egg, beaten (for egg wash)

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Instructions

Step 1: Cook the brisket (skip if using leftovers)

Preheat your oven to 325°F (160°C). Season the brisket with salt and pepper.

Heat olive oil in a Dutch oven over medium-high heat. Sear brisket on all sides until browned, then remove. Add sliced onion and garlic to the pot, sauté for 3 minutes. Stir in tomato paste, Worcestershire, thyme, and smoked paprika. Add brisket back and pour in broth.

Cover and bake for 3 hours or until tender. Let rest, then shred or chop into bite-sized pieces.

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Step 2: Prepare the filling

In a large skillet, melt butter over medium heat. Add diced onion, carrot, celery, and potato. Cook for 6–8 minutes until slightly softened.

Sprinkle in flour and stir constantly to form a roux. Slowly pour in broth, whisking to prevent lumps. Add cream and mustard. Bring to a simmer and let it thicken—about 5 minutes.

Stir in shredded brisket, peas, thyme, and adjust salt and pepper. Let cool slightly.

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Step 3: Assemble the pot pie

Preheat oven to 400°F (200°C). Spoon the brisket mixture into a deep 9-inch pie dish or casserole.

Roll puff pastry or pie crust over the filling. Trim edges and crimp as desired. Cut a few slits in the top for steam to escape. Brush with egg wash.

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Step 4: Bake

Bake for 30–35 minutes, or until the crust is golden brown and crisp. Let sit for 10 minutes before serving.

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Why This Recipe Works

This pot pie is all about contrast and richness: the buttery crust gives way to tender brisket and creamy vegetables. It’s the kind of recipe that invites seconds—and silence at the table while everyone digs in.

It’s:

• Deeply flavorful
• Customizable with leftover brisket or roast
• A perfect freezer meal
• A show-stopping dinner centerpiece

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Substitutions & Variations

• Short on time? Use store-bought roast beef or leftover pot roast.
• No cream? Substitute with milk and a pat of butter.
• Want a spicy kick? Add a diced chipotle pepper to the filling.
• More veggie-heavy? Add mushrooms, kale, or butternut squash.
• Top with mashed potatoes for a shepherd’s pie-style version.

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Make-Ahead Tips

• Make the brisket in advance. Store in the fridge for up to 3 days.
• Filling can be made a day ahead. Store covered in the fridge.
• Assemble but don’t bake. Wrap in plastic and refrigerate or freeze.
• Bake from frozen at 375°F for 50–60 minutes, covering the top with foil for the first 30 minutes.

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Serving Suggestions

Pair this with:

• Roasted Brussels sprouts
• Simple green salad with lemon vinaigrette
• Rustic sourdough bread
• Red wine or dark ale

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Nutritional Information (per serving, approx.)

• Calories: 530
• Protein: 27g
• Fat: 32g
• Carbohydrates: 36g
• Fiber: 3g
• Sugar: 4g
• Sodium: 640mg
• Cholesterol: 85mg

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FAQs

Can I use chicken or turkey instead of brisket?
Absolutely! Leftover poultry works beautifully in this recipe.

What if I don’t have puff pastry?
Use biscuit dough, pie dough, or even crescent roll dough.

Can I make this gluten-free?
Yes. Use gluten-free flour for the roux and a GF pie crust or mashed potato topping.

How long does it keep?
3–4 days in the fridge. Reheat in the oven for best results.

Can I freeze it?
Yes—before or after baking. Wrap tightly and freeze up to 2 months.

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Why You’ll Love This Dish

It’s rich without being heavy. Familiar but exciting. It feels like home in every bite—perfectly seasoned beef, soft vegetables, and a comforting crust. The kind of recipe that turns a normal evening into something special.

Once you try this Brisket Pot Pie, you’ll wonder why you ever settled for chicken.

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