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Brisket Pot Pie

Recipe By: John Sunvold
Year Submitted: 2024
Winner Second Place
Sponsor: Florida Beef Council


2 ¼ C All Purpose Flour
½ t. salt
1/3 C cold water
½ cup cold butter cut into ¼ inch pieces
3/8 C. cold lard or shortening cut into ¼ inch pieces
1 egg white for pie crust, if desired.
¼-1/2 t. All purpose seasoning
2-3 tbsp oil
3-4 T Corn starch
1/8 t salt
1 diced medium size yellow onion
1 C finely diced carrots
2 C. beef broth
1 pound smoked brisket (more or less, as desired)
¼ C Frozen peas
Cheese and french fried onions, optional


Mix Flour, salt, and sugar. Cut in butter and shortening/lard until the fat is the size of a rice grain or less. Add water and blend until a ball forms. Cut in two and form into disks.. Chill for an hour, then roll out and put into a pie pan. Later, you will roll out the other disk and place it on top of the pie.
Place onion, carrots, and salt in pan and cook over medium heat until carrots have softened.
In a pot, put ¼ C beef broth, seasoning, and flour and make a paste. Add another cup of the broth and  the cooked onions and carrots. Heat until thickened. Add more broth if it is too thick. Remove from heat. Add chilled and cut up brisket, and mix thoroughly. Add frozen peas just before adding to the crust.
Bake: Top the filling with the second pie crust. Roll out and place on top. Pinch edges together to seal the pie fully. Cut two or three vents into the top of the top crust. Wisk the egg white and brush on top of the pie. Bake at 400 in an over (or smoker if it goes that high). Start checking the crust doneness at 20 minutes and remove when the crust is browned to your liking. With five minutes left, add shredded cheese and/or french fried onions to top and bake until melted as desired, if this is desired.