Savory Brisket Pot Pie with Flaky Buttery Crust
Ingredients:
For the Filling:
2 cups cooked brisket, shredded
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 cup peas
1 cup beef broth
cup heavy cream
1 tbsp Worcestershire sauce
1 tsp fresh thyme leaves
1 tsp salt
tsp black pepper
1 tbsp cornstarch 2 tbsp water to thicken
For the Crust:
1 pre-made pie crust or homemade if preferred
1 egg for egg wash
Directions:
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add diced onion and carrots, sautéing for 3-4 minutes until softened. Stir in garlic and cook for another minute.
Add the brisket & sauce: Stir in the shredded brisket, Worcestershire sauce, thyme, salt, and black pepper. Pour in the beef broth and let simmer for 5 minutes.
Thicken the mixture: Mix cornstarch with water and stir into the filling. Add the peas and heavy cream, then let simmer until thickened. Remove from heat and let cool slightly.
Assemble the pot pie: Preheat oven to 375F 190C. Roll out the pie crust and place it in a greased baking dish. Pour the brisket filling into the dish and cover with the second crust.
Bake: Brush the top crust with egg wash and make a few small slits to release steam. Bake for 25-30 minutes or until golden brown.
Serve & enjoy: Let cool slightly before serving to allow the filling to set.
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes
Kcal: 480 kcal per serving Servings: 4 servings
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