Skip to Main Content
Smoked Brisket Pot Pie

Smoked Brisket Pot Pie

By Traeger Kitchen

Three words: Brisket. Pot. Pie. Juicy smoked brisket combined with the classic veggies will make you never want to grab the frozen stuff again.

Prep Time

15 Minutes

Cook Time

45 Minutes

Pellets

Mesquite

Ingredients

Number of People Serving

8

Units of Measurment:
main
2 Tablespoon butter
2 Whole carrots, peeled and chopped
1 Whole yellow onion, chopped
1 Clove garlic, minced
1/2 Cup frozen peas
2 Cup leftover chopped brisket
2 Cup beef stock
1 Cup pearl onions, blanched and peeled
To Taste salt and pepper
As Needed cornstarch
1 sheet frozen pastry dough
1 egg

Step

  • 1

    Melt the butter in a medium stockpot. When the butter is hot, add the carrots and sauté 10 to 15 minutes until lightly browned.

  • 2

    Add onion and cook 5 to 7 minutes until tender and translucent. Add the garlic and sauté 30 seconds more until fragrant.

  • 3

    Stir in the peas, onions and chopped brisket. Add beef stock and bring to a simmer.

  • 4

    Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn't thicken, add a slurry of cornstarch until thickened. Season with salt and pepper to taste.

  • 5

    Pour brisket mixture into an oven proof baking dish. Place the pastry dough over the top making cuts in the top to vent.

  • 6

    Mix the egg in a small bowl and brush the top of the pastry with the egg wash.

  • 7

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes

    350 ˚F / 177 ˚C

    00:15

  • 8

    Place directly on the grill grate and bake for 45 minutes until the top is lightly browned and bubbling.

    350 ˚F / 177 ˚C

    00:45

  • 9

    Let stand 10 minutes before serving. Enjoy!

My Notes


In order to add notes for this recipe, you must log in or create an account.