Brisket Pot Pie with Jalapeño and Cheese
Ingredients
- 1 pound brisket, cooked and pulled apart
- 2 jalapeños, chopped (remove seeds for a milder flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pie crusts (homemade or store-bought)
Instructions
1. Prepare the Filling
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat a drizzle of oil over medium heat. Sauté the chopped onion and minced garlic for about 3 minutes until softened.
- Add the chopped jalapeños and cook for another 2 minutes, allowing their flavors to release.
2. Make the Sauce
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux.
- Gradually whisk in the beef broth and heavy cream. Stir continuously to avoid lumps and bring the mixture to a gentle simmer. Cook until the sauce thickens to your desired consistency.
3. Add the Brisket and Cheese
- Stir in the pulled brisket, cheddar cheese, Monterey Jack cheese, thyme, salt, and pepper. Mix until the cheeses melt and everything is well combined. Remove the skillet from heat.
4. Assemble the Pot Pie
- Roll out one pie crust and place it in a 9-inch pie dish. Press gently to fit the crust into the dish.
- Pour the brisket filling into the crust-lined dish, spreading it evenly.
- Place the second pie crust over the filling. Seal the edges by pressing them together and crimping with a fork or your fingers.
- Cut a few small slits in the top crust to allow steam to escape during baking.
5. Bake and Serve
- Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pot pie cool for 5-10 minutes before serving.
Serving Suggestions
This savory pot pie pairs beautifully with a fresh green salad, roasted vegetables, or even a light coleslaw for balance.
FAQs for Brisket Pot Pie with Jalapeño and Cheese
1. Can I use leftover brisket for this recipe?
Yes! This recipe is perfect for using leftover brisket. If your brisket is heavily seasoned or sauced, you can adjust the spices in the recipe to complement the flavors.
2. What if I don’t like spicy food?
For a milder pie, remove the seeds and membranes from the jalapeños or replace them with a milder pepper like bell peppers. You can also omit the jalapeños altogether if desired.
3. Can I use store-bought pie crusts?
Absolutely! Store-bought crusts save time and work just as well. If you prefer homemade, you can make your own using a simple butter-based or shortening-based crust recipe.
4. Can I make this pot pie ahead of time?
Yes, you can prepare the filling in advance and store it in an airtight container in the refrigerator for up to 2 days. Assemble and bake the pie when ready to serve. You can also assemble the entire pie and refrigerate it unbaked for up to 24 hours.
5. Can I freeze the pot pie?
Yes, this pot pie freezes well!
- Before baking: Assemble the pie, wrap it tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. When ready to bake, let it thaw in the fridge overnight and bake as directed.
- After baking: Let the pie cool completely, then wrap and freeze. Reheat in a 350°F (175°C) oven until warmed through.
6. Can I substitute the heavy cream?
If you’re looking for a lighter option, you can replace heavy cream with whole milk or half-and-half. The sauce may be slightly less rich but will still taste delicious.
7. What other cheeses can I use?
You can experiment with other melting cheeses like Gouda, mozzarella, or pepper jack for extra flavor. Adjust to your taste!
8. Can I use a different type of meat?
Yes, this recipe works well with shredded chicken, pulled pork, or even ground beef as substitutes for brisket. Adjust seasonings as needed to suit the meat you choose.
9. How do I store leftovers?
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven at 350°F (175°C) until heated through.
10. What sides go best with this pot pie?
This pot pie is hearty on its own, but it pairs well with:
- A fresh garden salad
- Roasted vegetables like asparagus or carrots
- Mashed potatoes for an extra-comforting meal
If you have more questions, let me know!
Enjoy this hearty and comforting dish, packed with smoky brisket, cheesy goodness, and a touch of jalapeño spice!