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My go-to dish for family get-togethers is this filling brisket pot pie. It blends juicy shredded brisket with gooey cheese and tasty veggies all tucked inside buttery pastry. Everyone in my family gobbles it up—even those who normally turn their nose up at my cooking.
The first time I whipped this up was after cooking way too much brisket for our family dinner. I turned the extra meat into this pie, and now my hubby actually wants me to make extra brisket just so he can have this the next day.
What You'll Need
- Shredded cooked brisket: Gives a smoky, rich taste and soft texture. Grab pieces with fat streaks for the juiciest outcome.
- Red bell peppers: Bring brightness and a touch of sweetness. Go for plump ones with shiny skin.
- Onion: Forms the flavor foundation. Either white or yellow ones do the job.
- Garlic cloves: Add richness to the mix. Stick with fresh instead of the jarred stuff.
- Cheddar cheese: Delivers bold tanginess. Shred it yourself from medium or sharp blocks.
- Monterey Jack cheese: Melts beautifully throughout. Its mildness works great with the stronger cheddar.
- All-purpose flour: Makes the sauce thicker. Don't guess—measure it right.
- Beef broth: Boosts the meaty taste. Boxed is fine, but homemade takes it up a notch.
- Heavy cream: Makes everything silky smooth. Don't swap for low-fat versions.
- Dried thyme: Gives a lovely herby background. Rub it between your fingers first to wake up the flavor.
- Salt and pepper: Pull everything together. Kosher salt works best for cooking.
- Pie crusts: Create that crispy shell. The ones with real butter taste way better.
Easy Cooking Steps
- Get Your Oven Hot:
- Turn your oven to 375°F. This temp makes sure your crust gets golden while the inside heats all the way through. Put your rack in the middle so everything cooks evenly.
- Cook Your Veggies:
- Put a big pan on medium heat with some butter or oil. Toss in the chopped onion and stir now and then until it turns clear, about 3 minutes. Drop in the chopped garlic and cook for half a minute until you can smell it. Then add your chopped red peppers and cook another 2 minutes so they're just starting to soften but still have some crunch.
- Make Your Sauce Base:
- Scatter flour over your veggie mix and keep stirring for a minute. This gets rid of that raw flour taste and starts your sauce off right. The mix will look thick and pasty. Pour in the beef broth super slowly while you whisk it to avoid lumps. Then stream in the cream while you keep stirring. Let it bubble gently for 2-3 minutes until it gets noticeably thick. You'll know it's ready when it sticks to your spoon.
- Mix In Meat and Cheese:
- Stir in your shredded brisket so each bit gets coated with the creamy sauce. Add most of both cheeses but save some for the top. Watch as the cheese starts melting into gooey pockets throughout. Sprinkle in the thyme, salt, and pepper, and taste it to make sure the seasoning's right. Your filling should be thick and rich but not watery.
- Put Your Pie Together:
- Lay one crust in a 9-inch pie dish, pressing it gently against the bottom and sides without stretching it thin. Let a bit hang over the edges. Spoon your brisket mix into the crust, making it slightly higher in the middle. Sprinkle your saved cheese on top. Cover with the second crust and fold the bottom crust over the top one, pinching them together. Make it pretty by pressing with a fork or crimping with your fingers. Cut a few slits in the top to let steam escape.
- Cook It Through:
- Set your pie on a baking sheet to catch drips. Brush the top with beaten egg mixed with a spoonful of water to make it shiny. Bake for 35-40 minutes, turning it halfway, until the crust looks deep golden and you see bubbling through the cuts. If the edges start getting too brown, wrap them with foil.
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What makes this pot pie stand out is letting the brisket be the star. I found that when I use leftover smoked meat, that smoky taste seeps through the whole pie, creating flavor that you just can't get from store-bought chicken. Even my father-in-law, who usually hates anything resembling a casserole, asked for this three times when he last stayed with us.
Make It Your Own
Feel free to switch things up based on what's in your fridge. Instead of red peppers, try green ones for a slightly sharper taste, or throw in some carrots and celery for an old-school pot pie vibe. Don't be afraid to play with different cheeses too. While cheddar and Monterey Jack work great together, you can try Gruyère or Gouda for a totally different twist that brings its own unique flavor.
What To Serve With It
This filling pot pie works by itself or with simple sides. A green salad with light dressing cuts through the richness nicely. If you're making it for a special meal, pour a glass of bold red wine like Cab Sav or Malbec—they stand up well to the hearty brisket. I've taken this to plenty of potlucks since it travels without falling apart and warms up easily.
Do-Ahead Options
When life gets crazy, prep ahead. You can make the filling up to two days early and keep it in the fridge. Just build and bake the pie when you're ready to eat. Or freeze the whole unbaked pie for up to three months. When you want to cook it, pop it in the oven straight from the freezer, adding about 15-20 minutes to the cooking time. Cover it with foil at first so the top doesn't burn.
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Frequently Asked Questions
- → What helps achieve a shiny crust?
To get a shiny golden finish, brush the pie top with a mix of beaten egg and a little water just before it goes into the oven.
- → Can I use pre-cooked brisket?
Absolutely! Store-bought or leftover cooked brisket works great. Make sure to shred it before adding it to the mix.
- → What cheeses can replace cheddar?
If you’re out of cheddar or Monterey Jack, use Colby, Gruyere, or even mozzarella for a similar creamy melt.
- → Can I freeze it before baking?
Yes! Assemble the pie, wrap tightly with plastic and foil, and freeze. Bake frozen, increasing the time by 10-15 minutes.
- → What sides go well with it?
Pair it with roasted veggies, a fresh green salad, or some buttery mashed potatoes for a complete meal.