This Brisket Pot Pie combines tender, flavorful brisket with the kick of jalapeños, creamy cheese, and a savory thyme-scented sauce, all encased in a buttery pie crust.
It’s a comforting dish that’s perfect for using leftover brisket and creating a hearty meal that’s sure to impress.
Whether you’re serving it for a family dinner or a cozy gathering, this pot pie is a satisfying blend of rich flavors and textures, with just the right amount of spice!
Ingredients:
Amount of Ingredients
1 pound of brisket, cooked and pulled apart
Two jalapenos, chopped (take out seeds for milder flavor).
Chopped onion.
Chopped garlic, 2 cloves.
1 cup of shredded cheddar cheese
Shredded Monterey Jack cheese, 1/2 cup.
1/4 cup of regular flour
1 1/2 cups of beef broth
Half a cup of heavy cream
2 teaspoons of dried thyme
Add half a teaspoon of salt.
1/4 teaspoon of black pepper
Two pie crusts (made at home or bought at the store).
PREPARATION:
Before baking, preheat the oven to 375°F (190°C).
Cook the chopped onion and minced garlic in a big pan over medium heat until they are soft (around 3 minutes).
Put the chopped jalapenos in the pan and cook them for 2 more minutes so their flavors come out.
Prepare the roux: Mix the regular flour and cook for 1 minute to make a roux. This will make the sauce thicker later on.
Mix the liquids: Slowly pour the beef broth and heavy cream into the pan while stirring continuously to prevent any lumps from forming.
Heat the mixture until it starts to bubble gently and cook until it becomes as thick as you like.
Add the tasty brisket and cheese filling. Add the shredded beef, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper.
Allow everything to warm up and mix thoroughly.
Make the Pot Pie: Flatten one pie crust and place it in a 9-inch pie dish. Put the ready brisket filling into the pie dish that has been lined.
Place the second pie crust on top of the filling and seal it. Press the edges of the two crusts together to close the pot pie.
Make a few cuts on the top layer to let out steam.
Bake until golden brown: Put the pot pie in the oven that has been preheated and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Serve and enjoy: Allow the pot pie to cool a bit before you serve it. Savor this tasty and comforting meal!
There are plenty of ways to customize this Brisket Pot Pie to suit your tastes.
You can swap out the brisket for other meats like shredded chicken or pulled pork, or even opt for a vegetarian version by using hearty vegetables and vegetable broth.
For added heat, keep the jalapeños or try spicier peppers, or go milder with poblanos if you prefer.
Adding ingredients like corn, peas, or bell peppers can also enhance the texture and flavor.
Experiment with different cheeses such as mozzarella or Gruyère for a unique twist.
To ensure the best results, brush the crust with an egg wash for a golden finish, and consider pre-baking the bottom crust to avoid sogginess.
This versatile pot pie can also be made ahead and refrigerated or frozen for convenient meal prep.
Storing your Brisket Pot Pie properly ensures that you can enjoy its delicious flavors later.
After baking, allow the pie to cool completely before wrapping it tightly in plastic wrap or foil, or transferring it to an airtight container.
Leftovers can be stored in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the pie for up to 2-3 months by wrapping it well to prevent freezer burn.
When you’re ready to enjoy it again, simply reheat in the oven to maintain the crust’s crispiness, whether it’s coming from the fridge or freezer.
This method keeps your brisket pie as fresh and tasty as when it was first made.