1 hr 10 min
30 min
4 servings
1 hr 10 min
30 min
4 servings


  • 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


Watch how to make this recipe.

Special equipment: two 16-ounce ramekins

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.


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