Recipe courtesy of Patti LaBelle
Holiday Brisket Pot Pie
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- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 835
- Total Fat
- 40 g
- Saturated Fat
- 18 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 48 g
- Cholesterol
- 248 mg
- Sodium
- 608 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 835
- Total Fat
- 40 g
- Saturated Fat
- 18 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 48 g
- Cholesterol
- 248 mg
- Sodium
- 608 mg
Ingredients
Directions
Special equipment:
two 16-ounce ramekins- Preheat the oven to 350 degrees F.
- Shred the brisket by hand into small pieces and place in a large bowl. Set aside.
- Heat a large, deep skillet over medium-high heat. Add the butter and allow to melt completely. Add the onions and cook until softened, about 2 minutes. Slowly add the flour and cook, stirring, until the flour is golden brown, another 2 minutes.
- Add the chicken broth and mix well. Next, add the red pepper flakes if using. Cook, stirring occasionally, until the mixture starts to thicken to a gravy, about 5 minutes.
- Sprinkle in the black pepper and mix well. Add the peas, carrots, potatoes and brisket; mix well. Let simmer for 5 minutes, then remove from the heat.
- Fill two 16-ounce ramekins with the pot pie mixture and cover with the puff pastry dough. Pinch the dough tight around the edges to seal, then brush with the egg yolk. With a sharp knife, cut a few small slits in the dough.
- Set the ramekins on a baking sheet and transfer to the oven. Bake until the crust is golden brown, about 40 minutes.
