| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 pound cooked brisket (purchased from a deli)
- 1/2 stick (4 tablespoons) unsalted butter
- 1 cup diced sweet onions, such as Vidalia
- 3/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon red pepper flakes, optional
- 1/2 teaspoon ground black pepper
- 1 cup peas (canned or frozen)
- 1 cup diced carrots
- 1 cup diced Yukon Gold potatoes, parboiled
- 1 package puff pastry dough, cut into 2 large pieces to cover the top of the ramekins
- 2 large egg yolks, whisked
Instructions
- Preheat the oven to 350 degrees F.
- Shred the brisket by hand into small pieces and place in a large bowl. Set aside.
- Heat a large, deep skillet over medium-high heat. Add the butter and allow to melt completely. Add the onions and cook until softened, about 2 minutes. Slowly add the flour and cook, stirring, until the flour is golden brown, another 2 minutes.
- Add the chicken broth and mix well. Next, add the red pepper flakes if using. Cook, stirring occasionally, until the mixture starts to thicken to a gravy, about 5 minutes.
- Sprinkle in the black pepper and mix well. Add the peas, carrots, potatoes and brisket; mix well. Let simmer for 5 minutes, then remove from the heat.
- Fill two 16-ounce ramekins with the pot pie mixture and cover with the puff pastry dough. Pinch the dough tight around the edges to seal, then brush with the egg yolk. With a sharp knife, cut a few small slits in the dough.
- Set the ramekins on a baking sheet and transfer to the oven. Bake until the crust is golden brown, about 40 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 835 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 48 g |
| Cholesterol | 248 mg |
| Sodium | 608 mg |
Reviews
I love it thank you so very much