Brisket Pot Pie - Dallas News | myFOXdfw.com

Brisket Pot Pie

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6 cups Béchamel (recipe to follow)

3 cups roasted Brisket

4 red skin new Potatoes, diced & roasted

1 cup frozen Corn

2 Poblanos, roasted, peeled & diced

1 cup caramelized Onions

1 lb. Crimini Mushrooms, diced & sautéed

2 store bought Pie Crusts

Preheat oven to 350 degrees. Add the first 7 ingredients together in a bowl. Place bottom crust in a 9" pie plate. Add the ingredients from the bowl; place top crust over filling; crimp edges; cut slits in crust to vent. Bake on cookie sheet for 1 hr 15 mins - 1 hr 30 mins, until golden brown.


Béchamel:

6 T. Butter

6 T. Flour

6 cups 1/2 & 1/2

In a med. sauce pan, melt the butter; add the flour and whisk for 1-2 mins. Add the 1/2 & 1/2 and whisk until incorporated. Continue cooking 15-20 mins, whisking to prevent sticking. Cook until thickened to desired consistency.

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