Place 1 pie crust into a greased pie dish. Pour the mixture into the pie dish and top with the 2nd crust. Use a knife to create a couple of air pockets in the top crust.Â
Cook
Bake for 45min to 1 hour. The top crust should be golden brown and the inside will be nice and bubbly. Allow cooling before serving. Enjoy!
A majority of the time we cook big cuts of red meat and get criticized for not eating our vegetables. Well, we decided to combine the two! This is perfect for both veggie lovers and meat lovers. This pot pie is filled with killer flavor, a deep rich creamy flavor that is unmistakable. This isn't your average pot pie recipe. In all reality, it's the perfect meal. Meat, veggies, and bread!
This recipe make 3 to 4 Pot Pies
Ingredients
1 box Pillsbury Premade Refrigerated Pie Crusts (2 crusts) -1 for top crust/1 for bottom
2-3 lbs chopped brisket (see Lane’s Brisket recipe)
Place 1 pie crust into a greased pie dish. Pour the mixture into the pie dish and top with the 2nd crust. Use knife to create a couple air pockets in the top crust.
Bake on 350 degrees for 45min to 1 hour. Top crust should be golden brown and inside will be nice and bubbly. Allow to cool for 20-30 minutes before serving.
Recipe Note
You can add or take away the vegetables that you like. If you like more potatoes and less peas...well that's my recommendation!
You can egg wash over the top pie crust if you prefer. It will help the pie crust become a rich golden brown color.
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