Brisket Pot Pie

Ingredients

• 2 cups chopped beef brisket, (I used leftover brisket)
• 1/2 cup onion, (chopped)
• 1/2 cup celery, (chopped)
• 2 cloves garlic, (minced)
• 2 tablespoons butter
• 1/3 cup all purpose flour
• 1 teaspoon Slap Ya Mama® seasoning
• 1/2 teaspoon black pepper
• 1 3/4 cups beef broth
• 1/2 cup heavy cream
• 2 cups frozen vegetables, (thawed)
• 1 cup sharp cheddar
• 1 box Pillsbury™ refrigerated pie crust, (room temperature)
• 1 large egg
• 1 tablespoon water

Instructions

1. 1

   Preheat the oven to 425°.

2. 2

   Take one pie crust and place it into the bottom of a pie pan. Set the other pie crust aside.

3. 3

   In a medium saucepan, melt 2 tablespoons of butter over medium heat.

4. 4

   Add the onions and celery. Cook until onion and celery are tender, stirring frequently, then add garlic. Cook for 1 additional minute.

5. 5

   Next, sprinkle flour into the pan, stir, and cook for 2 additional minutes.

6. 6

   Gradually pour beef broth and heavy cream into the pan, stirring frequently until hot and thickened.

7. 7

   Now, add the brisket, thawed vegetables, and cheese. Stir, and let cook for 5 minutes.

8. 8

   Spoon mixture into prepared pie pan and top with remaining pie crust.

9. 9

   Seal and fluke the edge of the pie. Cut several slits into the top of the pie crust.

10. 10

    --- Egg Wash ---

11. 11

    Mix egg and water together in a small bowl and brush egg wash over the top crust.

12. 12

    Place the pot pie on a baking sheet, and bake for 35-40 minutes or until the crust is golden brown.

13. 13

    During the last 10 minutes of cooking time, if edges are getting too brown, place foil strips over the crust edges.

14. 14

    Remove from the oven. Let rest for 10 minutes and enjoy!