This comforting pot pie has been a family favorite for as long as I can remember. The combination of melty cheese, spicy jalapeños, and tender shredded beef creates a mouthwatering dish that’s perfect for using up leftover brisket.
Ingredients
- 1 pound cooked brisket, shredded
- 2 red peppers, diced (remove seeds to reduce heat)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup all-purpose flour
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pie crusts, homemade or store-bought
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Sauté the Aromatics
- In a large skillet over medium heat, sauté the diced onion and minced garlic until softened, about 3 minutes.
- Add the diced red peppers and jalapeños, and cook for another 2 minutes, allowing the flavors to meld.
3. Make the Roux
- Sprinkle the flour into the skillet, stirring constantly for about 1 minute to cook out the raw flour taste and create a roux.
- Gradually pour in the beef broth and heavy cream, stirring continuously to avoid lumps.
4. Thicken the Sauce
Continue cooking until the mixture thickens to your desired consistency. Lower the heat and let it simmer gently.
5. Add the Cheesy Brisket Filling
Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Mix until everything is well combined and heated through.
6. Assemble the Pot Pie
Line a 9-inch pie plate with one of the pie crusts, pressing it gently into the dish. Pour the brisket mixture into the prepared pie crust.
7. Seal and Top with Second Crust
- Roll out the second pie crust and place it over the filled pie.
- Crimp the edges of the crusts together to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
8. Bake
Bake the pot pie in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
9. Serve and Enjoy
Let the pot pie cool for a few minutes before slicing and serving. Enjoy the rich, hearty flavors of this comforting dish!