Brisket Pot Pie

Looking for a comforting and hearty dish to warm you up this fall? Look no further than this delicious Brisket Pot Pie! Packed with tender brisket, savory veggies, and a buttery crust, this pot pie is sure to become a family favorite.

Ingredients:

• 2 lbs brisket, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mixed veggies (carrots, peas, corn)
• 1 cup beef broth
• 1/2 cup red wine
• 2 tbsp flour
• Salt and pepper to taste
• Pie crust dough

Instructions:

• 1. Preheat oven to 375°F.
• 2. In a large Dutch oven, brown the brisket cubes until golden brown.
• 3. Add in the onion and garlic, sauté until fragrant.
• 4. Stir in the flour, followed by the beef broth and red wine.
• 5. Add the mixed veggies and simmer until the sauce thickens.
• 6. Pour the mixture into a pie dish lined with pie crust dough.
• 7. Cover with remaining dough, seal the edges, and cut slits for steam to escape.
• 8. Bake for 45-50 minutes, or until crust is golden brown.

Popular questions:

• Q: Can I use store-bought pie crust instead of making my own?

A: Yes, you can definitely use store-bought pie crust for convenience.

• Q: Can I substitute the red wine with another ingredient?

A: You can substitute the red wine with beef broth or a combination of beef broth and vinegar for a similar flavor profile.

• Q: Can I use different vegetables in the pot pie?

A: Yes, you can customize the vegetable mix based on your preferences, such as adding mushrooms or green beans.

• Q: How do I store leftover brisket pot pie?

A: Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.

Helpful tips:

• 1. Add a sprinkle of fresh herbs like thyme or rosemary for extra flavor.
• 2. Brush the pie crust with an egg wash for a golden, shiny finish.
• 3. Serve the pot pie with a side of mashed potatoes or a green salad for a complete meal.

Expert Secrets:

• 1. Allow the brisket to marinate in the red wine and beef broth mixture for a few hours for enhanced flavor.
• 2. Use a cast iron skillet for browning the brisket for a deep, rich sear.
• 3. To prevent the crust from getting soggy, blind bake the bottom crust before adding the filling.