Leftover Brisket Pot Pie Recipe
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If you’ve got leftover brisket from a weekend cookout or holiday meal, don’t let it go to waste. Instead, turn it into this warm, comforting, hearty, flavorful leftover brisket pot pie.
This recipe takes tender pieces of smoky brisket and combines them with savory vegetables and a rich, flavorful sauce, all tucked under a flaky, golden crust. It’s the perfect way to stretch leftovers into a brand-new easy dinner idea that your whole family will love. With just a few simple steps, you can bring together a satisfying meal that tastes like it took hours to make.
Leftover Brisket Pot Pie
Leftover brisket pot pie is a clever and delicious way to breathe new life into a dish you’ve already cooked. You can use whatever vegetables you have on hand and even switch up the crust to suit your preferences. For this recipe, we used our Easy Jalapeno Cheddar Biscuits recipe and thinned them with a splash of extra milk to make drop biscuits. I didn’t add the jalapenos this time because I’ve been having stomach issues with spicy foods (sady face for my husband), but I wanted the cheddar flavor for this topping. (And don’t worry, he put peppers on top as always)
We also love using these biscuit recipes for pot pie toppings:
Plus, everything bakes together in one dish, which makes clean-up a breeze. Whether you serve it for a weeknight dinner or a casual gathering, this brisket pot pie is sure to become a household favorite. And using leftover brisket cuts your cooking time in half!
For more leftover brisket ideas, check these out:
- Leftover Brisket Pasta with Mushrooms is creamy, dreamy, and easy to make.
- For a thicker, tomato based stew with all the bomb flavor of smoked brisket in every bite, check out this Easy Leftover Brisket Stew Recipe With Smoked Beef. It’s a game changer for leftovers!
- Mexican Leftover Smoked Brisket Soup is spicy, full of tender veggies, and unique in flavor with the smoked meat.
- Leftover Brisket Tacos with Pickled Onions
- And for a taste like nothing you’ve EVER had, try this Leftover Brisket Chili in the Crock Pot. It will blow your mind! The smoky flavor in the brisket permeates every bite of chili in the most fantastic way!
Brisket Pot Pie Recipe
Brisket Pot Pie
Ingredients
- 2 cups cooked brisket chopped or shredded
- 2 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup mushrooms chopped
- 1 cup frozen peas
- 1 cup beef broth
- 1/2 cup milk or heavy cream
- 2 tablespoons flour
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 8 dollops of biscuit dough
Instructions
- Preheat your oven to 425°F.
- Grease a deep pie dish or medium-sized baking dish and set it aside.
- In a large skillet over medium heat, melt the butter. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
- Stir in the minced garlic and mushorooms and cook for another minute.
- Sprinkle the flour over the mixture and stir well to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste, then gradually pour in the beef broth, stirring constantly to prevent lumps.
- Add the milk or cream and bring the mixture to a simmer. Cook and stir until thick and bubbly.
- Stir in the chopped brisket, thyme, and peas. Let the filling simmer for 5 minutes more. Season with salt and pepper to taste. If the mixture becomes too thick, add a splash more broth or milk.
- Pour filling into your prepared baking dish. Drop spoonfuls of biscuit dough over the top of the filling.
- Bake the pot pie for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let it rest for 5-10 minutes before serving to allow the filling to set slightly.
Nutrition
Pie Crust Option
If you prefer pie crust, you can buy premade or making your own pie crust is easy and adds a personal touch. We use the Pioneer Woman pie crust every time because it’s amazing!
This buttery crust adds an extra layer of richness to your pot pie and complements the savory brisket filling perfectly. It’s well worth the effort if you have the time.
Pot Pie Recipes
For more ideas on savory, creamy pot pies, check these out:
- Breakfast Pot Pie Recipe
- Chicken Pot Pie Stew
- Healthy Leftover Turkey Pot Pie
- Leftover Pork Roast Pot Pie
- Mini Leftover Chicken Pot Pie
- Vegetarian Pot Pie
Variations to Try
This recipe is incredibly flexible and can be adjusted based on what you have available. Swap out peas for corn, green beans, or chopped broccoli. Add mushrooms for a more earthy flavor. You can even throw in leftover roasted potatoes or sweet potatoes to bulk it up further.
For a spicy twist, mix in a little chipotle pepper or a dash of hot sauce to complement the smoky brisket. If you’re dairy-free, use a non-dairy milk alternative like almond or oat milk and skip the cream.
Instead of a biscuits or pie crust, you can use puff pastry for the topping. Just make sure to bake according to the instructions for whatever dough you’re using so it turns out golden and fully cooked.
Serving Suggestions
Brisket pot pie is hearty enough to be served on its own, but if you want to round out the meal, consider pairing it with a simple side salad or green beans. A slice of warm cornbread or garlic toast also makes a great companion. For a cozy, complete dinner, finish off with a light dessert like baked apples or a scoop of vanilla ice cream.
This pot pie also makes great leftovers, just store any uneaten portions in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave, or warm the entire dish in the oven at 350°F until hot.
Freezing and Make-Ahead Tips
Leftover brisket pot pie is a perfect candidate for freezer storage. You can assemble the entire pie and freeze it unbaked. Wrap tightly with plastic wrap and then aluminum foil, and label with the date. When ready to cook, bake directly from frozen at 375°F for about 45-50 minutes, or until the crust is golden and the filling is hot.
If you want to make just the filling ahead of time, store it in the fridge for up to 3 days. Then, when you’re ready to bake, simply add the crust and pop it in the oven.
Having a few of these pies in your freezer makes busy weeknights or last-minute dinners so much easier. Just bake and serve, comfort food is ready in no time.
Why Brisket Works So Well
Brisket is already full of flavor from its slow-cooked preparation, which makes it an ideal protein for a dish like pot pie. The meat stays tender and juicy when mixed into the filling and holds up well during baking. It’s natural smokiness adds a depth that pairs beautifully with the creamy sauce and flaky biscuit topping.
Using leftover brisket also makes this dish budget-friendly and helps reduce food waste. Instead of reheating the same meal again, you’re transforming it into something new and exciting.
