Holiday Brisket Pot Pie Recipes

HOLIDAY EGGNOG PIE

Steps:

• Soften 2 envelopes unflavored gelatin in 2 cups eggnog on top of double boiler. Add 1/4 cup sugar and stir until gelatin and sugar are throughly dissolved.
• Add 2 more cups of eggnog, nutmeg, and rum, if desired. Chill.
• Whip chilled mixture until light and fluffy and then fold in whipped heavy cream.
• Pour mixture into a 9- or 10-inch cooked pie shell. Chill until firm.
• Garnish with additional whipped cream and cherries, if desired.

HOLIDAY BRISKET POT PIE

Steps:

• Preheat the oven to 350ºF.
• 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.