If you’re looking for the ultimate comfort food dinner, my brisket pot pie is guaranteed to hit the spot. Tender chunks of beef brisket are tucked into a rich, creamy gravy with vegetables and melty cheddar cheese, then baked inside a flaky, golden pie crust until perfectly crisp and bubbling.
This hearty homemade pot pie is an excellent way to use leftover beef brisket, and it’s a family-friendly meal that’s perfect for chilly evenings, Sunday dinners, or whenever you’re craving something warm and satisfying.
For more hearty, filling classics, try my easy chicken pot pie, brown sugar meatloaf, and crock pot chuck roast.
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Why You’ll Love This Recipe
- A great way to use leftover smoked or roasted brisket.
- Rich, creamy filling loaded with vegetables and cheddar cheese.
- Buttery, flaky pie crust makes every bite irresistible.
- Easy enough for weeknight dinners yet impressive enough for guests.
- Hearty, filling, and packed with flavor.
- Makes wonderful leftovers.
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the end of the post.
- Beef Brisket: Tender, rich, and packed with smoky flavor, making the filling extra hearty.
- Beef Broth & Heavy Cream: Create the creamy, savory gravy that brings the entire filling together and keeps it rich and comforting.
- Sharp Cheddar Cheese: Melts into the filling, adding creamy texture and a rich, cheesy flavor that pairs perfectly with the brisket.
- Onion, Celery & Garlic: The classic flavor base that adds savory depth to the filling.
- Frozen Mixed Vegetables: Add color, texture, and a touch of sweetness to balance the rich beef and gravy.
- Slap Ya Mama Seasoning: Adds bold Cajun-inspired flavor with just the right amount of spice to wake up the filling.
- Pie Crust: Refrigerated pie crust is a flaky, buttery shell that holds everything together and bakes up beautifully golden.
Variations
- Swap the Protein: Use leftovers, like crock pot boneless beef round tip roast or crock pot boneless pork loin, shredded grilled chicken, or shrimp.
- Add Veggies: Add mushrooms and diced potatoes for more flavor and texture.
- Swap the Cheese: Try Monterey Jack, Colby Jack, or Gruyere.
- Homemade Crust: Use your favorite homemade pie crust recipe.
How to Make Brisket Pot Pie
Step 1: Saute the onion and celery in butter until softened. Then, add the minced garlic and saute until fragrant.
Step 2: Add the flour. Then, cook and stir for a couple of minutes to cook out the flour flavor.
Step 3: Whisk in the beef broth, followed by the heavy cream, and cook until smooth and slightly thickened.
Step 4: Add the remaining ingredients and cook until the cheese melts and the filling is heated through.
Step 5: Place a pie crust in the bottom of a pie plate, pressing it in place. Then, add the filling. Top with the remaining crust, and crimp the edges.
Step 6: Cut several slits in the top, brush with egg wash, and bake until golden. Rest for a few minutes and enjoy!
Expert Tips
- Let refrigerated pie crusts come to room temperature before using to prevent cracking.
- Stir the sauce constantly while adding the broth to achieve a silky-smooth gravy.
- Allow the filling to thicken before assembling the pie.
- Don’t skip the vent slits. They help prevent the crust from becoming soggy.
- Let the pie rest before cutting so the filling has time to set.
Brisket Pot Pie FAQs
Brisket pot pie is a hearty comfort food made with tender cooked beef brisket, vegetables, and a rich, creamy gravy baked inside a flaky pie crust. This version also includes sharp cheddar cheese for extra flavor and richness.
Both smoked brisket and oven-roasted brisket work well. Simply chop or shred the cooked brisket into bite-sized pieces before adding it to the filling.
Make sure the filling has thickened before assembling the pie, cut steam vents in the top crust, and, if needed, bake the pie on the lower oven rack to help crisp the bottom crust.
Cajun seasoning blends, thyme, rosemary, parsley, onion powder, smoked paprika, and black pepper all complement brisket beautifully.
Yes! It reheats well, can be made ahead, and freezes beautifully, making it an excellent option for meal prepping lunches or dinners.
Refrigerate brisket pot pie for up to 4 days in an airtight container.
Yes. You can freeze the pie either before or after baking. Wrap it well in plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating or baking.
For the crispiest crust, reheat slices in a 350°F oven until warmed through. Individual portions can also be reheated in the microwave.
Delicious Pot Pie Pairings
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Brisket Pot Pie
Ingredients
- 2 cups chopped beef brisket, I used leftover brisket
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- ⅓ cup all purpose flour
- 1 teaspoon Slap Ya Mama® seasoning
- ½ teaspoon black pepper
- 1¾ cups beef broth
- ½ cup heavy cream
- 2 cups frozen vegetables, thawed
- 1 cup sharp cheddar
- 1 box Pillsbury™ refrigerated pie crust, room temperature
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425°.
- Take one pie crust and place it into the bottom of a pie pan. Set the other pie crust aside.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Add the onions and celery. Cook until onion and celery are tender, stirring frequently, then add garlic. Cook for 1 additional minute.
- Next, sprinkle flour into the pan, stir, and cook for 2 additional minutes.
- Gradually pour beef broth and heavy cream into the pan, stirring frequently until hot and thickened.
- Now, add the brisket, thawed vegetables, and cheese. Stir, and let cook for 5 minutes.
- Spoon mixture into prepared pie pan and top with remaining pie crust.
- Seal and fluke the edge of the pie. Cut several slits into the top of the pie crust.
Egg Wash
- Mix egg and water together in a small bowl and brush egg wash over the top crust.
- Place the pot pie on a baking sheet, and bake for 35-40 minutes or until the crust is golden brown.
- During the last 10 minutes of cooking time, if edges are getting too brown, place foil strips over the crust edges.
- Remove from the oven. Let rest for 10 minutes and enjoy!
Notes
- Let refrigerated pie crusts come to room temperature before using to prevent cracking.
- Stir the sauce constantly while adding the broth to achieve a silky-smooth gravy.
- Allow the filling to thicken before assembling the pie.
- Don’t skip the vent slits. They help prevent the crust from becoming soggy.
- Let the pie rest before cutting so the filling has time to set.
Nutrition
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