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Juicy meat pot pie in a ceramic oven pot, beef stew pie with puff pastry

Smoked Brisket Pot Pie

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  • Author: Kay Keene
  • Total Time: 1 hour
  • Yield: 8 1x


You’ll quit eating chicken for good once you taste this juicy, smoked brisket with vegetables pie.


Units Scale
  • 2 chopped carrots
  • 2 cups chopped brisket
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 1/2 cup frozen peas
  • 1 minced garlic clove
  • 2 cups beef stock
  • 1 cup pearl onions, blanched and peeled
  • Cornstarch whisked with 1 tablespoon of water
  • Kosher salt to taste
  • Ground black pepper to taste
  • 1 egg
  • 1 sheet frozen puff pastry
  • Mesquite pellets


  1. Over medium heat melt the butter. Add carrots and sauté until lightly browned for about 10-15 minutes.
  2. Next, add the onion and cook until translucent for about 5-7 minutes then add garlic and cook for a further 30 seconds.
  3. Then add the brisket, pearl onions, and peas and stir. Next, add the beef stock and simmer cooking until the liquid is reduced and thick if it doesn’t thicken add the cornstarch. Season with salt and pepper.
  4. Next, preheat the Traeger with the lid closed for 15 minutes to 350℉. Put the filling in an ovenproof baking dish and lay the pastry over the filling, cut a few slits on top. Beat the egg and brush on top.
  5. Put the baking dish on the grill grate, close the lid, and bake for about 45 minutes until the top is lightly brown and the filling is bubbling.
  6. Remove the pan and allow to stand for 10 minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes