Brisket Pot Pie – The Comfort Classic That Turns Leftovers Into Gold
Some of the best comfort foods come from smart leftovers. After a long, slow-cooked brisket dinner, there’s often a little meat left — tender, rich, and full of flavor. That’s where Brisket Pot Pie shines.
It takes that smoky, melt-in-your-mouth brisket and wraps it in a creamy gravy with vegetables, all tucked beneath a flaky, golden crust. It’s cozy, filling, and feels like something you’d pull from the oven on a cold evening, steam rising as you cut the first slice.
This is comfort food that wastes nothing and tastes like everything you hoped for.
Brisket Pot Pie
Ingredients
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2½–3 cups cooked brisket, chopped or shredded
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2 tbsp butter
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1 small onion, diced
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2 cloves garlic, minced
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1 cup carrots, diced
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1 cup peas (or mixed vegetables)
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⅓ cup all-purpose flour
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2 cups beef broth
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½ cup heavy cream (or milk)
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1 tsp thyme (or Italian seasoning)
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½ tsp black pepper
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Salt to taste
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1 refrigerated pie crust (or homemade)
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1 egg, beaten (for egg wash)
Instructions
1) Preheat
Preheat oven to 400°F (205°C).
Lightly grease a deep-dish pie plate or baking dish.
2) Make the Filling
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Melt butter in a skillet over medium heat.
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Add onion and carrots; cook 4–5 minutes until softened.
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Add garlic and cook 30 seconds.
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Stir in flour and cook 1 minute.
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Slowly whisk in beef broth, then cream.
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Simmer until thickened.
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Stir in brisket, peas, thyme, pepper, and salt. Remove from heat.
3) Assemble
Pour filling into prepared dish.
Lay pie crust over the top, trim edges, and crimp.
Cut a few slits for steam.
Brush crust with beaten egg.
4) Bake
Bake 30–35 minutes, until crust is golden and filling is bubbling.
5) Rest & Serve
Let rest 10 minutes before slicing.
Why This Pot Pie Works
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Brisket stays tender in creamy gravy
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Flour-thickened sauce holds everything together
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Pie crust adds buttery contrast
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Leftover brisket flavor gets a second life
Tips for the Best Brisket Pot Pie
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Use brisket with some fat for juiciness
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Chop meat bite-sized for even bites
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Don’t overfill — leave room for bubbling
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Shield crust edges with foil if browning too fast
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For extra richness, add a splash of brisket drippings
Easy Variations
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Biscuit-topped: Drop biscuit dough instead of pie crust
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Cheesy: Stir ½ cup shredded cheddar into filling
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Rustic skillet pie: Bake directly in a cast-iron skillet
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Mini pies: Divide into ramekins for individual servings
FAQ – Brisket Pot Pie
Can I make this ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking.
How do I store leftovers?
Refrigerate covered up to 4 days.
Can I freeze brisket pot pie?
Yes. Freeze unbaked or baked up to 2 months. Thaw overnight before reheating.
What if my filling is too thick?
Add a splash of broth before baking.
