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Smoked Brisket Pot Pie

Smoked Brisket Pot Pie

By Traeger Kitchen

Juicy smoked brisket combined with the classic veggies will have you swapping out the chicken for good.

Prep Time

15 Min

Cook Time

45 Min

Pellets

Mesquite

Ingredients

This recipe serves:

8

Units of Measurement:
main
2 Tablespoon unsalted butter
2 carrots, chopped
1 Medium yellow onion, chopped
1 garlic clove, minced
1/2 Cup frozen peas
1 Cup pearl onions, blanched and peeled
2 cups chopped brisket
2 Cup beef stock
cornstarch whisked with 1 Tbsp water (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 sheet frozen pastry dough
1 Large egg

Steps

  • 1

    Melt the butter in a medium pot over medium heat. Add the carrots and sauté until lightly browned, 10-15 minutes.

  • 2

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

  • 3

    Stir in the peas, pearl onions, and brisket. Add the beef stock and bring to a simmer. Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn't thicken, add the cornstarch slurry and cook until thickened. Season with salt and pepper to taste.

  • 4

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

    350 ˚F / 177 ˚C

  • 5

    Transfer the filling to an ovenproof baking dish. Lay the puff pastry dough over the filling a cut a few slits in the top to vent.

  • 6

    In a small bowl, beat the egg, then brush all over the pastry dough.

  • 7

    Place the baking dish on the grill grates. Close the lid and bake until the top is lightly browned and the filling is bubbling, about 45 minutes.

    350 ˚F / 177 ˚C

    00:45

  • 8

    Remove the pot pie from the grill and let stand 10 minutes before serving. Enjoy!

    00:45

My Notes


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