This savory Brisket Jalapeno and Cheese Pot Pie is rich, comforting, and just the right amount of spicy. Made with tender shredded brisket, spicy jalapeños, creamy cheeses, and encased in a flaky pie crust, it’s a hearty main course perfect for using up leftover brisket. Whether you’re feeding your family on a chilly night or looking to wow guests with bold, Southern-inspired flavor, this dish checks all the boxes.
Why You’ll Love This Pot Pie
- Great use of leftovers: Transform leftover brisket into a whole new meal.
- Spicy twist: Jalapeños add a kick, but you control the heat.
- Cheesy comfort: Two cheeses make the filling irresistibly gooey.
- Homemade or semi-homemade: Use store-bought crusts to save time, or make your own for that from-scratch feel.
Ingredients
For the Brisket Filling
- Cooked brisket – 1 pound, shredded
- Jalapeños – 2, diced (remove seeds for milder heat)
- Yellow onion – 1, diced
- Garlic cloves – 2, minced
- Cheddar cheese – 1 cup, shredded
- Monterey Jack cheese – ½ cup, shredded
- All-purpose flour – ¼ cup
- Beef broth – 1½ cups
- Heavy cream – ½ cup
- Dried thyme – 2 teaspoons
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
For the Crust
- Pie crusts – 2 (store-bought or homemade)
Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and allow it to preheat while you prepare the filling.
Step 2: Sauté Aromatics
In a large skillet, heat a tablespoon of oil over medium heat.
Add the diced onion and cook for about 3 minutes, or until the onion becomes translucent.
Toss in the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Step 3: Add Jalapeños
Add the diced jalapeños and sauté for 2 more minutes. If you want to tone down the heat, remove the seeds and ribs before dicing.
Step 4: Create a Roux
Sprinkle the flour into the skillet. Stir well to coat all ingredients.
Let it cook for about a minute to eliminate the raw flour taste. This step is key for a thick, velvety filling.
Step 5: Add Liquids and Simmer
Gradually whisk in the beef broth, ensuring there are no lumps.
Pour in the heavy cream while continuing to stir.
Bring the mixture to a simmer and cook for about 5 minutes, until it thickens to a gravy-like consistency.
Step 6: Stir in Brisket and Cheese
Add the shredded brisket to the skillet.
Mix in the cheddar and Monterey Jack cheeses, along with the thyme, salt, and pepper.
Continue to stir until the cheese has melted and everything is well combined.
Remove from heat and let the filling cool slightly—this makes it easier to handle when assembling the pie.
Step 7: Prepare the Pie Base
Roll out one pie crust and gently place it in a 9-inch pie dish, pressing it into the edges.
Pour the brisket filling into the crust and spread it evenly.
Step 8: Add the Top Crust
Place the second pie crust over the filling.
Pinch or crimp the edges to seal.
Use a sharp knife to cut a few slits in the top to allow steam to escape while baking.
Step 9: Bake
Transfer the pie to the oven and bake for 35 to 40 minutes, or until the crust is golden brown and flaky.
If the edges brown too quickly, cover them with foil halfway through baking.
Step 10: Cool and Serve
Remove the pot pie from the oven and let it rest for 10–15 minutes before slicing.
This allows the filling to set, making serving easier and cleaner.
Pro Tips
- Use leftover brisket: This recipe is perfect for leftover smoked or slow-cooked brisket. If you don’t have brisket, shredded roast beef or pulled pork works well too.
- Customize the spice: Love it spicy? Add an extra jalapeño or leave the seeds in. Prefer mild? Substitute green bell peppers instead.
- Don’t skip the resting: Letting the pie cool slightly after baking helps the cheesy filling set and avoids a runny mess.
- Add a golden touch: Brush the top crust with a beaten egg before baking for a shiny, golden finish.
- Make ahead: You can assemble the pie up to a day ahead. Cover and refrigerate until ready to bake. Add 5–10 minutes to the baking time if starting from cold.
Serving Suggestions
This pot pie is a satisfying meal on its own, but you can round it out with:
- A crisp green salad with a citrus vinaigrette
- Roasted sweet potatoes or corn on the cob
- Pickled vegetables or coleslaw to balance the richness
FAQs
Can I freeze this pot pie?
Yes. After assembling, wrap the unbaked pie tightly and freeze for up to 2 months. Bake directly from frozen at 375°F (190°C) for 60–70 minutes, covering the edges with foil if needed.
How spicy is it?
It depends on your jalapeños. Removing the seeds will make it much milder. If you’re unsure, taste a small piece of the pepper before adding it.
What’s the best cheese to use?
Sharp cheddar and Monterey Jack are ideal for flavor and meltability. You can substitute Pepper Jack, mozzarella, or even smoked gouda for a different twist.
Can I use puff pastry instead of pie crust?
Absolutely. Puff pastry will give a flakier, more buttery top. Just make sure it’s thawed before using, and adjust the baking time as needed.
How long does it last in the fridge?
Store leftovers in an airtight container for up to 4 days. Reheat slices in the oven or microwave until hot throughout.
Final Thoughts
This Brisket Jalapeño and Cheese Pot Pie brings together bold flavor, creamy texture, and comforting satisfaction in every bite. It’s a fantastic dish to make from leftovers, but it’s so good, you might find yourself making brisket just to prepare it. Whether it’s for Sunday dinner, a special occasion, or a weeknight treat, this pot pie delivers savory satisfaction every time.