Golden pastry shatters under the fork, unleashing a wave of velvety gravy that blankets juicy brisket, plump onions, and a hint of fire from jalapeños. Warm, garlicky steam curls into the air as each spoonful delivers a cozy hug of smoky beef, silky sauce enriched by a splash of tangy apple cider and rich broth, thickened to perfection with flour. This playful twist on comfort food dances on your taste buds—sweet corn kernels pop with every bite, while creamy mash tops it off if you want more indulgence. It’s homey, vibrant, and the ultimate Brisket Pot Pie to share with friends.
Table of Contents
Why You’ll Love This Brisket Pot Pie
- Trust me, you’re going to love the rich, savory flavors!
- This one’s a game-changer for using up leftover brisket.
- It’s a cozy, comforting dish perfect for any occasion.
- Spice it up with jalapeños for a fun kick!
- Easy to make and even easier to devour!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | American |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Extra Time | 5 minutes (resting) |
| Total Time | 50 minutes |
| Dietary | Not specified |
| Serves | 6 |
| Best Served | Warm and comforting |
Ingredients
Gather these delicious ingredients to create your Brisket Pot Pie!
- 1 lb cooked beef brisket – shredded or chopped, leftover from BBQ or slow cooker
- 1 small onion – chopped
- 2 cloves garlic – minced
- 2 jalapeños – seeded and finely chopped, adjust spice level as desired
- ¼ cup all-purpose flour – for thickening the gravy
- 1 cup beef broth – adds depth of flavor
- 2 tbsp butter – for richness
- ½ cup milk – to create a creamy texture
- salt and pepper – to taste
- 2 sheets puff pastry – for a flaky crust
How to Make Brisket Pot Pie
This delightful Brisket Pot Pie is a warm hug in a dish! With a preparation time of about 15 minutes, cooking time of 30 minutes, and an extra 5 minutes for resting, you’ll have a comforting meal ready to impress.
Step 1: Preheat the Oven
Preheat your oven to 400°F. This will ensure your pie bakes perfectly golden and delicious.
Step 2: Sauté the Veggies
In a skillet, melt some butter over medium heat. Add the chopped onion, minced garlic, and finely chopped jalapeños. Sauté until they are soft and fragrant.
Step 3: Make the Roux
Stir in the flour to form a roux. Cook for about 1 minute, stirring constantly to avoid burning.
Step 4: Add the Liquids
Gradually whisk in beef broth and milk until the mixture thickens. This creamy base is what makes the pie so comforting!
Step 5: Combine with Brisket
Add the shredded brisket to the skillet. Season with salt and pepper to taste. Stir well to combine all the flavors.
Step 6: Prepare the Pie
Line a pie dish with one puff pastry sheet. Pour in the brisket filling, then cover with a second pastry sheet. Crimp the edges to seal in all that goodness.
Step 7: Bake the Pie
Brush the top with a little milk for a golden finish. Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown.
Step 8: Let it Rest
Once baked, let the pie rest for 5 minutes before serving. This helps the filling set a bit and makes it easier to slice.
Pro Tips for Making Brisket Pot Pie
- Shred the brisket finely for even distribution in the pie.
- Saute the onions and garlic until golden for deeper flavor.
- Adjust jalapeños based on your spice preference.
- Let the pie cool slightly before slicing for cleaner pieces.
- Serve with a side salad for a balanced meal.
How to Serve this Brisket Pot Pie
- Serve with a side of creamy mashed potatoes for a comforting meal.
- Pair with a fresh garden salad drizzled with a tangy vinaigrette.
- Top with a dollop of sour cream or Greek yogurt for added creaminess.
- Enjoy with crusty bread to soak up the delicious gravy.
Make Ahead and Storage
You can easily prepare and store your Brisket Pot Pie for later enjoyment:
Storing Brisket Pot Pie Leftovers
- Allow the pot pie to cool completely.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3 days.
For safety, cooked beef like brisket should be stored below 40°F and used within 3–4 days according to USDA guidelines
Freezing Brisket Pot Pie
- Cool the pot pie completely before freezing.
- Wrap tightly in plastic wrap, then in aluminum foil.
- Label and date the package; freeze for up to 3 months.
Reheating Brisket Pot Pie
- Thaw in the refrigerator overnight if frozen.
- Reheat in a preheated oven at 350°F (175°C) for 25-30 minutes.
- Cover with foil to prevent over-browning.
- Check that it’s heated through before serving.
Brisket Pot Pie
Equipment
- 1 Skillet For sautéing the vegetables and making the roux.
- 1 Pie Dish To hold the pot pie filling and crust.
Ingredients
Filling
- 1 lb cooked beef brisket Shredded or chopped, leftover from BBQ or slow cooker.
- 1 small onion Chopped.
- 2 cloves garlic Minced.
- 2 jalapeños Seeded and finely chopped, adjust spice level as desired.
- ¼ cup all-purpose flour For thickening the gravy.
- 1 cup beef broth Adds depth of flavor.
- 2 tbsp butter For richness.
- ½ cup milk To create a creamy texture.
- salt and pepper To taste.
- 2 sheets puff pastry For a flaky crust.
Instructions
Preparation Steps
- Step 1: Preheat your oven to 400°F. This will ensure your pie bakes perfectly golden and delicious.
- Step 2: In a skillet, melt some butter over medium heat. Add the chopped onion, minced garlic, and finely chopped jalapeños. Sauté until they are soft and fragrant.
- Step 3: Stir in the flour to form a roux. Cook for about 1 minute, stirring constantly to avoid burning.
- Step 4: Gradually whisk in beef broth and milk until the mixture thickens. This creamy base is what makes the pie so comforting!
- Step 5: Add the shredded brisket to the skillet. Season with salt and pepper to taste. Stir well to combine all the flavors.
- Step 6: Line a pie dish with one puff pastry sheet. Pour in the brisket filling, then cover with a second pastry sheet. Crimp the edges to seal in all that goodness.
- Step 7: Brush the top with a little milk for a golden finish. Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown.
- Step 8: Once baked, let the pie rest for 5 minutes before serving. This helps the filling set a bit and makes it easier to slice.
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Protein | 25g |
| Carbs | 30g |
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FAQs
Here’s a helpful FAQ about this recipe:
1. Can I use a different type of meat instead of brisket?
Absolutely! You can substitute brisket with shredded chicken, turkey, or even a plant-based protein like jackfruit for a vegetarian option. Just ensure that the meat is cooked and seasoned to your liking before adding it to the pot pie filling.
2. How can I make the gravy base thicker?
If you prefer a thicker gravy, you can increase the amount of flour to 1/3 cup or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) during the cooking process. Just remember to stir continuously to avoid lumps!
3. Can I prepare the pot pie filling in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. Just reheat it before assembling the pot pie. This can save you time on the day you plan to serve it!
4. What can I serve with brisket pot pie?
Brisket pot pie pairs wonderfully with a simple side salad or steamed vegetables. You can also serve it with mashed potatoes or a crusty bread to soak up the delicious gravy!
Final Thoughts
As you savor each bite of this Brisket Pot Pie, let the warmth and comfort of home-cooked goodness wrap around you like a cozy blanket. It’s simple, rewarding, and a delightful way to transform leftovers into something spectacular. So gather your loved ones, share some laughs, and enjoy this delicious dish that’s sure to become a favorite!