Brisket Pot Pie Recipe
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 to 375°F (190°C).
Cook Veggies: In a large pan over medium heat, sauté onion and garlic until softened (about 3 minutes). Add jalapenos and cook for 2 more minutes.
Make Roux: Stir in flour and cook for 1 minute. Gradually add beef broth and heavy cream while stirring to avoid lumps. Simmer until the mixture thickens.
Prepare Filling: Add pulled brisket, cheddar, Monterey Jack, thyme, salt, and pepper. Mix well and let it heat through.
Assemble Pot Pie:Place one pie crust in a 9-inch pie dish.
Fill with the brisket mixture.
Top with the second crust, seal the edges, and cut slits for steam.
Bake: Place in the oven and bake for 35–40 minutes until the crust is golden and the filling is bubbling.
Serve: Let the pot pie cool slightly before slicing. Enjoy this hearty and comforting meal!