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Smoked Brisket Pot Pie

15

45

Mesquite

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

8

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  • 2 Tablespoon butter

  • 2 Whole carrots, peeled and chopped

  • 1 Whole yellow onion, chopped

  • 1 Clove garlic, minced

  • 1/2 Cup frozen peas

  • 1 Cup pearl onions, blanched and peeled

  • 2 Cup leftover chopped brisket

  • 2 Cup beef stock

  • salt and pepper

  • cornstarch

  • 1 sheet frozen pastry dough

  • 1 Eggs

  • 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 Tablespoon butter

    • 2 Whole carrots, peeled and chopped

  • 2

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

    • 1 Whole yellow onion, chopped

    • 1 Clove garlic, minced

  • 3

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

    • 1/2 Cup frozen peas

    • 1 Cup pearl onions, blanched and peeled

    • 2 Cup leftover chopped brisket

    • 2 Cup beef stock

  • 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.

    • To Taste salt and pepper

    • As Needed cornstarch

  • 5

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

    • 1 sheet frozen pastry dough

  • 6

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

    • 1 Eggs

  • 7

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

    350 ˚F

  • 8

    Place directly on the grill grate and bake for 45 minutes until the top is lightly browned and bubbling.
  • 9

    Let stand 10 minutes before serving. Enjoy!

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