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Classic Brisket Pot Pie

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A hearty and comforting brisket pot pie filled with tender beef, vegetables, and rich gravy, topped with a flaky golden crust.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2 pounds cooked brisket, cubed
  • 3 tablespoons butter
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 14 ounces puff pastry or pie dough
  • 1 egg, beaten
  • Optional: coarse salt

Instructions

  1. Melt butter and sauté onion, carrots, and celery until soft.
  2. Add garlic and cook briefly.
  3. Stir in flour and cook for 2 minutes.
  4. Gradually whisk in beef broth until smooth.
  5. Add Worcestershire sauce, thyme, and rosemary; simmer until thickened.
  6. Stir in brisket and peas, then season.
  7. Transfer filling to a baking dish.
  8. Cover with pastry, seal edges, and cut vents.
  9. Brush with egg wash and sprinkle salt if desired.
  10. Bake at 200°C (400°F) for 30–35 minutes until golden.
  11. Let rest before serving.

Notes

  • Use leftover brisket for convenience.
  • Let filling cool slightly before adding crust.
  • Rest before serving to thicken filling.
  • Can be frozen before or after baking.
  • Add mushrooms or potatoes for variation.

Nutrition

Find it online: https://savorymomskitchen.com/classic-brisket-pot-pie/