Ingredients:
- 1 lb cooked brisket, pulled apart
- 2 jalapenos, chopped (seeds removed for milder flavor)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup all-purpose flour
- 1½ cups beef broth
- ½ cup heavy cream
- 2 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 pie crusts (homemade or store-bought)
Preparation:
- Preheat Oven: Set your oven to 375°F (190°C).
- Cook Veggies: In a large pan over medium heat, sauté the onion and garlic until softened (about 3 minutes). Add the chopped jalapenos and cook for an additional 2 minutes.
- Make Roux: Stir in the flour and cook for 1 minute. Gradually add the beef broth and heavy cream while stirring constantly to avoid lumps. Let the mixture simmer until it thickens.
- Prepare Filling: Add the pulled brisket, shredded cheddar, Monterey Jack, thyme, salt, and pepper. Mix well and let the filling heat through.
- Assemble Pot Pie: Place one pie crust in a 9-inch pie dish. Pour in the brisket mixture and spread it evenly. Top with the second pie crust, seal the edges, and make a few slits in the top for steam to escape.
- Bake: Place the assembled pie in the oven and bake for 35–40 minutes, or until the crust is golden and the filling is bubbling.
- Serve: Allow the pot pie to cool slightly before slicing and serving. Enjoy this hearty and comforting dish!
Variations:
- Vegetarian: Replace the brisket with vegetables like mushrooms, potatoes, or lentils for a vegetarian version.
- Cheese: Try swapping the cheeses for a mix of Gruyère and mozzarella for a different flavor profile.
- Spicy: Add a dash of hot sauce or a pinch of cayenne pepper to increase the heat.
- Potato: Add diced potatoes to the filling for a more substantial dish, or even mashed potatoes on top instead of a second pie crust for a twist.
Tips:
- Make-Ahead: You can prepare the filling and crust ahead of time, and assemble the pot pie when you’re ready to bake. Just refrigerate the filling and pie crust for up to 1 day before assembling and baking.
- Crust Tips: For a flakier crust, use cold butter and water, and handle the dough as little as possible. If using store-bought crusts, consider brushing the top with an egg wash for a golden finish.
- Leftover Brisket: This recipe is perfect for utilizing leftover brisket from a previous meal, saving you time and adding a rich, smoky flavor to the filling.
- Freezing: This dish can be frozen both before or after baking. If freezing before, ensure you wrap it well in plastic wrap and foil. Thaw before baking for best results. If freezing after baking, reheat in the oven at 350°F (175°C) until heated through.
This brisket pot pie combines savory beef, creamy filling, and a crispy crust—perfect for any cozy meal!