Save some leftover corned beef to make this amazing corned beef pot pie with a potato chip top crust all make in one cat iron skillet.
Since starting this blog of mine in 2011 I have posted on Pi Day every year except 2020 (I wonder what I was preoccupied with that year?? HA). And every year has been a pie recipe, sweet or savory, except in 2012 when I instead highlighted the flower bouquet cake pops I sent my mom when I couldn’t be there for one of her surgeries. With the exception of major life events, I’m committed to pi(e), what can I say?
Most of the pies I have made over the years were sweet, so this year I decided to try to even out the distribution a bit more by adding another savory pie to the list in the form of this corned beef pot pie! Easily made with any leftover corned beef you may have after St. Patrick’s Day later this week and comes together all in one pan.
What’s in a corned beef pot pie?
The ingredient list obviously includes corned beef, potatoes, cabbage, carrots, and onions, but instead of a traditional flaky pie crust on top I went with even more potato in the form of a crushed potato chip topping. So after you cook up all the vegetables, and thicken the broth in a big cast iron skillet, You sprinkle the top with a mixture of crushed potato chips and panko, then throw it in the oven for the crispiest topping you’ve ever had on a pot pie.
I just used classic salted kettle chips (cause they are extra crunchy). but you could get wild and use any flavor you prefer. Go cheesy, maybe herby, or even spicy. I think there are a lot of flavor options that would compliment this pot pie very well.
The hardest part about making this pie? Having enough corned beef leftover. It was easier for us because a 4 pound brisket for two people leaves us with plenty of leftovers. But in a larger household you might have to fight people off to have enough. Thankfully, recipes like this are forgiving when it comes to quantities, so if you don’t have a full 2 cups of corned beef, no matter – throw in some extra veggies and it’ll be all good.
Looking for other leftover corned beef recipes?
- Baked Reuben Taquitos with Thousand Island Dipping Sauce
- Corned Beef Burgers with Cabbage-Potato Cakes & Whiskey Caramelized Onions
- Corned Beef Nachos with Beer Cheese Sauce
- Corned Beef Pierogi
- Reuben Burgers
- Reuben Mac & Cheese
- Reuben Pizza with Guinness Crust
- Reuben Stromboli with Rye Dough
- Rutabaga Hash with Corned Beef
- Slow Cooker Reuben Dip
One year ago: Irish Cream Pie with Pretzel Crust & Whiskey Caramel
Three years ago: Lucky Lemon Cream Pie
Four years ago: Coconut Chess Pie
Five years ago: Shepherd’s Pie Pizza
Six years ago: Shepherd’s Pie Potato Skins
Seven years ago: Coconut-Pistachio Pie
Eight years ago: Crustless Ginger Blueberry-Pear Pie
Nine years ago: Banana Pudding Pie
Ten years ago: Flower Bouquet Cake Pops
Eleven years ago: Cookies and Cream Peanut Butter Pie
- 1 lb. cooked corned beef, shredded into 1-inch pieces
- 1/4 cup all-purpose flour, divided
- 1/4 cup unsalted butter, divided
- 1 cup diced yellow onion
- 1-1/2 tsp minced garlic
- 4 cups beef stock
- 1 cup milk
- 2 cups 1/2-inch chopped Yukon gold potatoes
- 2 cups peeled and chopped carrots
- 2 shredded cabbage
- Salt and pepper, to taste
- 3 cups salted potato chips, finely crushed
- 1 cup panko breadcrumbs
- Preheat oven to 350 degrees F.
- Toss corned beef in 2 tablespoons of flour; set aside.
- In a large 12-inch skillet over medium heat, melt 2 tablespoons of butter. Add onion and garlic, cook until browned. Remove mixture from pan.
- Melt the remaining 2 tablespoons of butter in the same pan over medium heat. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
- Add onion mixture back to the pot along with the corned beef, milk, potatoes, carrots, and cabbage. Season to taste with salt and pepper.
- Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
- Meanwhile, prepare the topping. In a medium bowl, combine the crushed potato chips and bread crumbs.
- Once potatoes are tender, evenly top with the chips mixture. Transfer to the oven and cook for 20-25 minutes or until bubbling and the topping is browned.