A hearty and comforting brisket pot pie filled with tender shredded brisket and mixed vegetables, all encased in a flaky pie crust.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups cooked brisket, shredded
1 cup beef broth
1 cup frozen mixed vegetables (peas, carrots, corn)
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 400°F.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
Stir in the shredded brisket, beef broth, frozen mixed vegetables, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes.
Sprinkle the flour over the mixture and stir well to combine. Cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and let cool for a few minutes.
Roll out one pie crust and fit it into a 9-inch pie dish. Pour the brisket filling into the crust.
Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Let the pot pie cool for 10 minutes before slicing and serving.
Notes
For a richer flavor, add 1 tablespoon of tomato paste to the filling before thickening.
You can substitute the brisket with leftover roast beef or shredded chicken for a different twist.