When it comes to comfort food, few dishes are as satisfying as a Brisket Pot Pie. Filled with shredded brisket, melty cheese, and a flavorful mixture of sautéed vegetables, this pot pie is the perfect way to enjoy tender brisket in a hearty, home-baked pie.
Ingredients You’ll Need
To make this rich, cheesy brisket pot pie, gather these simple ingredients:
- 1 pound of shredded, cooked brisket
- 2 red bell peppers, diced (remove seeds for less heat)
- 1 onion, cubed
- 2 garlic cloves, minced
- 1 cup of cheddar cheese, shredded
- ½ cup of Monterey Jack cheese, shredded
- ¼ cup of all-purpose flour
- ½ cup of beef broth
- ½ cup of heavy cream
- ½ teaspoon of dried thyme
- 2 teaspoons of salt
- ¼ teaspoon of black pepper
- 2 pie crusts (homemade or store-bought)
Steps to Make Brisket Pot Pie
1. Preheat Your Oven
First, get your oven ready by preheating it to 375°F (190°C).
2. Sauté the Aromatics
In a large pan over medium heat, cook the onion and garlic until soft and fragrant, which takes about 3 minutes. Then, toss in your diced red bell peppers. Let them sauté for another 2 minutes, releasing their juices.
3. Prepare the Roux
Sprinkle in all-purpose flour and stir it around for 1 minute, cooking out the raw flour taste. This forms the base of your sauce. Slowly pour in beef broth and heavy cream, stirring constantly to avoid lumps. Keep stirring until the sauce thickens, then reduce the heat.
4. Add the Brisket and Cheeses
Now, fold in your shredded brisket, cheddar, and Monterey Jack cheese. Mix in dried thyme, salt, and pepper, stirring until everything is well incorporated and heated through.
5. Assemble the Pie
Roll out one of the pie crusts and lay it into a 9-inch pie plate. Spoon the brisket filling into the crust, then roll out the second crust and place it on top. Crimp the edges of the pie crusts together to seal the pie, and cut a few slits into the top to allow steam to escape.
6. Bake the Pot Pie
Place the pie in your preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
Pro Tip for a Golden Crust
If you want a perfectly golden crust, brush the top of the pie with a mixture of beaten egg and a splash of water before baking. This gives the crust a glossy, professional finish.
Cool and Serve
Once baked, allow the pot pie to cool for a few minutes before serving. Slice and enjoy the combination of tender brisket, gooey cheeses, and the crisp, flaky crust.
Why This Recipe Works
- The shredded brisket offers a smoky, savory flavor that pairs beautifully with the creamy cheddar and Monterey Jack cheeses.
- A homemade roux helps thicken the sauce, giving the pie a rich and luxurious texture.
- All-purpose flour and heavy cream create the perfect binding for the filling, making it ooze with goodness without being overly rich.
FAQs
Can I make the brisket pot pie ahead of time?
Yes, you can assemble the pot pie and store it in the fridge for up to 24 hours before baking. This makes it a perfect dish for prepping ahead of time!
What’s the best way to reheat leftover brisket pot pie?
Simply reheat leftovers in the oven at 350°F (175°C) for about 20 minutes, or until the filling is hot and the crust is crisp.
Can I freeze brisket pot pie?
Absolutely! You can freeze the assembled, unbaked pie for up to 3 months. When you’re ready to bake, pop it straight into the oven from frozen—just add an additional 15-20 minutes to the baking time and you dinner is ready to serve.
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