Grandma’s Comforting Brisket Pot Pie is a hearty, warm, and satisfying dish that combines tender brisket with a rich, flavorful filling, all encased in a golden, flaky pie crust. Here’s how to make it:
Ingredients:
For the filling:
- 2 lbs cooked brisket (shredded or chopped)
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 cups beef broth (low sodium)
- 1/2 cup red wine (optional, for depth of flavor)
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 cup frozen peas
- 1/2 cup heavy cream (or milk for a lighter option)
- 2 tbsp all-purpose flour (to thicken)
For the crust:
- 1 package refrigerated pie dough (or homemade if preferred)
- 1 egg (for egg wash, optional)
Instructions:
1. Prepare the filling:
- In a large skillet or pot, heat the olive oil or butter over medium heat.
- Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes, or until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the shredded brisket to the pan, followed by the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine.
- Bring to a simmer and let it cook for about 10-15 minutes to meld the flavors. The liquid should reduce a bit and thicken.
- Stir in the frozen peas and heavy cream, then cook for another 2-3 minutes.
- Sprinkle in the flour and stir well to thicken the mixture. If it’s too thick, add a little more beef broth or water until you reach the desired consistency.
- Once the filling is ready, set it aside to cool slightly while you prepare the crust.
2. Assemble the pot pie:
- Preheat your oven to 375°F (190°C).
- Roll out one pie dough sheet and fit it into the bottom of a pie dish (9-inch or similar).
- Spoon the brisket filling into the pie crust, spreading it out evenly.
- Roll out the second pie dough sheet and lay it over the top of the filling. Trim any excess dough and crimp the edges to seal the pie.
- If desired, cut a few slits in the top crust to allow steam to escape.
- For a golden finish, brush the top crust with a beaten egg.
3. Bake:
- Place the pot pie on a baking sheet to catch any drips, then bake it in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
4. Serve:
- Let the pot pie cool for about 10 minutes before serving. This helps the filling set and makes it easier to slice.
- Serve warm and enjoy!
Tips:
- Leftover brisket: This is a perfect way to use up leftover brisket from a previous meal, but if you’re cooking it fresh, just follow your favorite brisket recipe until it’s tender enough to shred.
- Vegetable variety: You can add other vegetables like parsnips or mushrooms to the filling for extra flavor.
- Freezing: This pot pie freezes well! Assemble it, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months, and bake from frozen (you may need to add a bit more baking time).
This Grandma’s Comforting Brisket Pot Pie is like a warm hug in a dish — perfect for cozy nights or special family meals!