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
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1 pound cooked brisket (purchased from a deli)

1/2 stick (4 tablespoons) unsalted butter 

1 cup diced sweet onions, such as Vidalia

3/4 cup all-purpose flour 

2 cups chicken broth 

1 teaspoon red pepper flakes, optional 

1/2 teaspoon ground black pepper 

1 cup peas (canned or frozen) 

1 cup diced carrots

1 cup diced Yukon Gold potatoes, parboiled

1 package puff pastry dough, cut into 2 large pieces to cover the top of the ramekins

2 large egg yolks, whisked


Special equipment:
two 16-ounce ramekins
  1. Preheat the oven to 350 degrees F.
  2. Shred the brisket by hand into small pieces and place in a large bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Set the ramekins on a baking sheet and transfer to the oven. Bake until the crust is golden brown, about 40 minutes.