Description

Comfort food just got an upgrade! This Brisket Pot Pie takes the traditional pot pie to the next level with smoky, tender brisket, creamy cheeses, and a touch of heat from jalapeños. Perfect for cozy evenings or special gatherings, this dish is rich, savory, and utterly satisfying. Whether you're a fan of brisket or simply love a hearty pot pie, this recipe is sure to impress!

Ingredients

• For the Filling:
• 1 lb cooked beef brisket, pulled apart
• 2 jalapeños, chopped (remove seeds for a 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
• Additional Ingredients:
• 2 tablespoons unsalted butter
• 2 cups chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 pre-made pie crust (or homemade if preferred)

Preparation Method

Melt the unsalted butter in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it.

Pro Tip: Remove the seeds and membranes from the jalapeños for a milder flavor, or leave them in for extra heat.

Sprinkle the flour over the onions and garlic, stirring to coat everything evenly. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently, until it thickens slightly.

Stir in the dried thyme, dried rosemary, salt, and pepper. Once the sauce has thickened, reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses. Stir until melted and smooth, creating a rich, cheesy sauce.

Fold in the pulled brisket and chopped jalapeños, mixing well to combine. Taste and adjust the seasoning if needed.

Transfer the brisket mixture to a deep pie dish. Cover the top with the pre-made pie crust, trimming any excess dough around the edges. Use a fork to crimp the edges and seal the crust. Cut a few slits in the top to allow steam to escape during baking. For a golden, shiny finish, brush the crust with a beaten egg.

Preheat your oven to 400°F (200°C). Place the assembled pot pie on a baking sheet to catch any drips and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.

Remove the pot pie from the oven and let it rest for 10 minutes before serving. This allows the filling to set, making it easier to slice. Serve hot with a side salad or crusty bread for a complete meal.

Tips and Conclusion

For an even deeper flavor, use smoked cheddar or add a splash of Worcestershire sauce to the filling. Leftovers can be reheated in the oven at 350°F (175°C) for 15–20 minutes, keeping the crust crisp and the filling warm.

This Brisket Pot Pie combines comfort and elegance in a single dish. It’s the perfect way to use leftover brisket while creating a meal that’s both hearty and memorable. Looking for more comforting recipes? Check out our other twists on classic favorites and bring a little warmth to your table!