Brisket Pot Pie

Leftover Brisket Pot Pie is a hearty, comforting dish that turns tender smoked brisket into a rich filling packed with vegetables and savory sauce, all tucked beneath a golden, flaky topping. It's the perfect way to breathe new life into your barbecue leftovers.

Course Main Course

Cuisine American

Keyword brisket, brisket pot pie, pot pie, smoked brisket

Prep Time 10

Cook Time 50

Cooling Time 10

Total Time 1 10

Servings

Calories 255kcal

Author Christina

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.

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