Brisket Pot Pie

Brisket Pot Pie is a savory, slow-cooked comfort dish that wraps tender, flavorful brisket and hearty vegetables in a rich, velvety gravy—all tucked beneath a flaky golden crust. It’s the perfect way to transform leftover brisket into a warm, satisfying meal that feels like a hug in a dish.

Why You’ll Love This Recipe

I love this recipe because it takes a comforting classic and gives it a bold twist with smoky, melt-in-your-mouth brisket. The creamy filling, packed with veggies and slow-roasted meat, is enveloped in a buttery pie crust that bakes up crisp and golden. Whether I’m using up leftovers or cooking brisket just for this, the result is always deeply flavorful and totally irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked brisket (shredded or chopped)

• Onion (chopped)

• Carrots (diced)

• Celery (diced)

• Garlic (minced)

• Butter

• All-purpose flour

• Beef broth

• Heavy cream or milk

• Worcestershire sauce

• Fresh thyme or rosemary (optional)

• Salt and pepper

• Prepared pie crust or puff pastry (store-bought or homemade)

• Egg (for egg wash, optional)

Directions

1. I preheat the oven to 400°F.

2. In a large skillet or saucepan, I melt butter and sauté the onion, carrots, and celery until softened.

3. I stir in the garlic and cook for another minute, then sprinkle in the flour to make a roux, cooking until golden and smooth.

4. I gradually whisk in the beef broth and cream, stirring until the mixture thickens.

5. I add the chopped brisket, Worcestershire sauce, and herbs, seasoning with salt and pepper to taste.

6. I let the mixture simmer for a few minutes, then remove it from heat and let it cool slightly.

7. I pour the filling into a pie dish or baking dish and cover it with the crust, crimping the edges and cutting slits on top for ventilation.

8. I brush the top with egg wash if I want a golden finish.

9. I bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.

10. I let it rest for a few minutes before serving.

Servings and timing

This recipe serves 6. It takes about 20 minutes to prep and 30 minutes to bake, with extra time if I’m making brisket from scratch.

Variations

Sometimes I add peas or mushrooms to the filling for extra flavor and texture. For a rustic touch, I top it with mashed potatoes instead of crust to make a brisket shepherd’s pie. If I want individual portions, I use ramekins or mini pie tins.

Storage/Reheating

Leftovers keep in the fridge for up to 4 days. I reheat them in the oven at 350°F until hot, which keeps the crust crispy. The pie can also be frozen before baking—just wrap it well and bake from frozen, adding 10–15 minutes to the cook time.

FAQs

Can I use store-bought pie crust?

Yes, I often use store-bought crust or puff pastry to save time. It bakes up beautifully and is perfect for this dish.

What kind of brisket works best?

I use leftover braised or smoked brisket—either one adds amazing flavor and texture to the filling.

Can I make this ahead of time?

Yes, I assemble the pie and refrigerate it, unbaked, for up to 24 hours. I bake it straight from the fridge when I’m ready.

How do I keep the crust from getting soggy?

I let the filling cool slightly before adding the crust and bake the pie in the lower third of the oven to ensure a crisp bottom.

Can I use other meats?

Absolutely. I’ve made this with shredded roast beef, short ribs, or even leftover steak—it’s a great base for many types of meat.

Conclusion

Brisket Pot Pie is one of my favorite ways to take slow-cooked meat and turn it into a whole new comfort meal. With its rich, savory filling and flaky crust, it’s everything I love about a pot pie—with the added bonus of bold brisket flavor. Whether I’m using leftovers or cooking brisket just for this, it’s a dish I’ll make again and again.

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