If you’re craving a comforting dish that combines tender beef with savory vegetables wrapped in a flaky crust, this Brisket Pot Pie Recipe will become your new favorite. It’s a brilliant way to transform leftover brisket into a hearty, satisfying meal that fills the kitchen with irresistible aromas. Every bite delivers juicy chunks of brisket mingled with carrots, celery, peas, and a rich, velvety gravy, all encased beneath a golden puff pastry. Whether for a cozy weeknight dinner or a special occasion, this pot pie is pure comfort in crusted form.
Ingredients You’ll Need
This Brisket Pot Pie Recipe comes together with simple, wholesome ingredients that balance flavor, texture, and color perfectly. Each component plays a crucial role in creating a dish that’s both satisfying and beautifully rustic.
- 2 cups cooked beef brisket: Shredded or chopped, this is the star protein offering tender, smoky flavor.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps sauté the veggies to perfection.
- 1/2 yellow onion, diced: Brings sweetness and depth to the filling.
- 2 carrots, peeled and diced: Offer a slight crunch and natural sweetness.
- 2 celery stalks, diced: Provide aromatic crunch and balance the flavor profile.
- 2 garlic cloves, minced: Infuse the filling with aromatic warmth.
- 1 tablespoon tomato paste: Adds rich umami and vibrant color to the gravy.
- 2 tablespoons all-purpose flour: Thickens the sauce for that luscious gravy consistency.
- 1 cup beef broth: Contributes hearty, meaty flavor to the filling.
- 1/2 cup red wine or additional broth: Elevates the dish with a subtle acidity and complexity.
- 1 teaspoon fresh thyme (or 1/2 tsp dried): Enhances the aroma and pairs beautifully with beef.
- 1 cup frozen peas: Adds pops of sweetness and vibrant green color.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- 1 sheet puff pastry, thawed: Provides that flaky, buttery crust everyone loves.
- 1 egg (for egg wash): Gives the crust a gorgeous golden finish.
How to Make Brisket Pot Pie Recipe
Step 1: Sauté the Vegetables
Begin by warming the olive oil in a large skillet over medium heat. Toss in the diced onion, carrots, and celery, cooking them gently until they soften and release their natural sweetness, about 5 to 6 minutes. This step forms the aromatic base of your filling, laying a flavorful foundation for the brisket.
Step 2: Build the Flavor
Next, stir in the minced garlic and tomato paste, letting them cook for about a minute. The tomato paste brings a deep richness and helps thicken the filling later. Then sprinkle the flour over the vegetables, mixing well so every piece is coated—this is the secret to a perfectly thickened sauce.
Step 3: Create the Gravy
Slowly pour in the beef broth and red wine, stirring constantly to avoid lumps. The mixture will gradually thicken into a velvety gravy in about 3 to 4 minutes. This stage is where the flavors marry beautifully, with the wine adding a subtle complexity that takes the filling to the next level.
Step 4: Add Brisket and Seasonings
Fold in the shredded brisket, fresh thyme, and peas, then season generously with salt and pepper. Allow everything to simmer together for 5 minutes so the brisket absorbs the fragrant herb and the peas retain their bright pop. Once done, remove the skillet from the heat and prepare to assemble the pie.
Step 5: Assemble and Bake
Transfer your brisket filling into a greased 9-inch pie dish, spreading it evenly. Carefully roll out the thawed puff pastry and cover the filling, trimming any excess pastry for a neat edge. Crimp the edges to seal in all that delicious filling, then cut a few slits on top so steam escapes during baking. Beat the egg and brush it over the pastry to give your pie a beautiful golden-brown finish. Pop it into the preheated oven at 400°F (200°C) and bake for 25 to 30 minutes until bubbly and golden. Let it cool slightly before serving to let the flavors meld perfectly.
How to Serve Brisket Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves adds a fresh and vibrant touch, enhancing both the aroma and appearance. For an indulgent twist, a dollop of creamy horseradish sauce pairs wonderfully with the hearty brisket filling, bringing a little zing to each bite.
Side Dishes
While this Brisket Pot Pie Recipe is a hearty main on its own, serving it alongside a crisp green salad or steamed seasonal vegetables creates a well-rounded meal. Roasted root vegetables also complement the richness of the pie and add a delightful textural contrast to the flaky crust.
Creative Ways to Present
If you’re entertaining, consider making individual-sized pot pies using ramekins—it’s both charming and practical. Another fun idea is to turn leftovers into mini hand pies for a portable treat. Getting creative with the presentation adds excitement to this classic comfort dish.
Make Ahead and Storage
Storing Leftovers
Cool any leftover pot pie completely before refrigerating it in an airtight container. Stored properly, it stays fresh for up to 3 days, giving you a deliciously convenient meal ready to reheat at a moment’s notice.
Freezing
This pot pie freezes beautifully, making it a perfect make-ahead meal. Wrap the whole pie tightly with plastic wrap and foil, or freeze individual portions in airtight containers. It can be stored in the freezer for up to 2 months without sacrificing flavor or texture.
Reheating
To reheat, it’s best to defrost overnight in the fridge if frozen. Warm the pot pie in a preheated oven at 350°F (175°C) until heated through and the crust regains its crispness, typically around 20-25 minutes. Avoid microwaving to preserve that flaky pastry perfection.
FAQs
Can I use fresh brisket instead of leftovers?
Absolutely! If using fresh brisket, slow-cook or braise it until tender before chopping. This recipe works just as well with freshly cooked brisket, giving your pot pie that rich, melt-in-your-mouth texture.
Can I substitute puff pastry with pie crust?
Yes, you can use a traditional pie crust if you prefer. Puff pastry offers that light, flaky texture, but a buttery pie crust will also make a delicious topping with a slightly denser bite.
Is it okay to omit the red wine?
Definitely. If you’d rather not use wine, simply replace it with an equal amount of beef broth. The wine adds depth and a subtle acidity, but broth keeps the dish equally hearty and flavorful.
Can I make this recipe gluten-free?
To make it gluten-free, use a gluten-free flour blend in place of all-purpose flour and select a gluten-free puff pastry. Many stores now offer excellent gluten-free puff pastry options that work beautifully in this recipe.
How long does it take to cook the filling before baking?
The filling simmers in the skillet for about 5 additional minutes after adding the brisket and peas. This allows the flavors to meld and the peas to warm through without overcooking, creating the perfect filling consistency.
Final Thoughts
This Brisket Pot Pie Recipe is truly a game changer when it comes to comfort food. It’s a wonderful way to elevate leftover brisket into something extraordinary, wrapped in flaky pastry with a rich, savory filling that brings warmth and joy to any table. I hope you give this recipe a try soon and enjoy every delicious bite as much as I do!
Print
Brisket Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Brisket Pot Pie is a hearty and comforting dish that transforms leftover beef brisket into a savory filling enveloped in flaky puff pastry. Perfect for using up cooked brisket, this recipe combines tender brisket with a rich vegetable and wine-infused sauce, topped with golden, buttery pastry for a satisfying main course ideal for family dinners.
Ingredients
Filling
- 2 cups cooked beef brisket, shredded or chopped
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup red wine or additional beef broth
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 cup frozen peas
- Salt and pepper, to taste
Topping
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery, cooking for 5–6 minutes until they become soft and fragrant.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute to develop depth of flavor.
- Make the Sauce: Sprinkle flour over the vegetables and stir to coat them evenly. Gradually pour in beef broth and red wine while stirring constantly, allowing the mixture to thicken over 3–4 minutes.
- Combine Filling Ingredients: Add shredded brisket, thyme, and frozen peas to the skillet. Season with salt and pepper to your taste. Let the mixture simmer for 5 more minutes to meld flavors, then remove from heat.
- Assemble Pot Pie: Transfer the brisket and vegetable filling to a greased 9-inch pie dish or a similarly sized baking dish. Roll out the thawed puff pastry and cover the top of the filling. Trim excess pastry and crimp the edges to seal the pie.
- Prepare for Baking: Cut a few slits in the top of the pastry to allow steam to escape during baking. Beat the egg and brush it evenly over the puff pastry for a shiny golden finish.
- Bake: Place the assembled pot pie in the preheated oven and bake for 25–30 minutes, or until the puff pastry is golden brown and bubbling hot around the edges.
- Rest and Serve: Allow the pot pie to cool slightly before slicing and serving to ensure the filling sets and is easier to serve.
Notes
- This recipe is an excellent way to repurpose leftover brisket.
- For individual servings, use small ramekins instead of a large pie dish.
- Add a tablespoon of butter to the filling before baking for extra richness and flavor.
- Ensure the puff pastry is fully thawed for best results and easier handling.
