Birria Pot Pie
Recipe by Savory Spice Test Kitchen
Global Cuisines
Fusion
Meet your new cold-weather craving. A bubbling pot pie inspired by the warm, earthy, and tangy flavors of birria. Tender bites of meat with classic birria consume, made using our Birria Blend. All that slow-cooked, aromatic goodness tucked under a flaky, golden crust. Just unexpected enough to wake up your fall table.
Serves
6 servings
Prep Time
20 minutes
Cooking Time
6 hours
Ingredients
½ batch of The Best Birria Tacos meat or leftover birria meat ½ lb. baby Yukon gold potatoes, quartered 6 carrots, peeled and sliced in circles 3 cups beef broth, or water, if par-boiling vegetables
Birria Blend
1 Tbsp. Birria Blend, if par-boiling vegetables
1-2 discs homemade or store-bought pie dough
1 egg, beaten
Directions
Step 1
Make a half batch of The Best Birria Tacos meat, adding potatoes and carrots at the same time as the beef broth gets added to the pot. If making with leftover Birria meat, par-boil potatoes and carrots in about 3 cups of beef broth, or water, and 1 Tbsp. of Birria Blend for 15-20 minutes. Then add the strained vegetables to the leftover birria meat to be divided for pot pies.
Step 2
Preheat the oven to 350°F with a rack set in the middle.
Step 3
Fill a 10-inch cast iron skillet or 4-6 8-ounce mini cast iron pots, to 1/2 inch below the top of the skillet/pot with braised birria beef, carrots, and potatoes. Pour birria broth over top of the ingredients, leaving about a ½ inch of space above the liquid in the pot. The broth will bubble over while baking if filled too high.
Step 4
Cover the skillets with pie crust or puff pastry, leaving a hole in the center to release steam. Alternatively, cut pie dough into ½ inch strips and cover the pots in a lattice design.
Step 5
Brush pie crusts with egg wash, then bake for 30-35 minutes until golden brown and bubbling.
Step 6
Let cool slightly before serving.
Recipe Notes
Use leftover birria meat from taco night or make a half batch of The Best Birria Tacos meat just for this pot pie.
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