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Brisket Pot Pie

Brisket Pot Pie

A rich and hearty Brisket Pot Pie filled with slow-cooked beef brisket, melted cheese, and a creamy sauce, all wrapped in a golden, flaky crust. Perfect for comfort food lovers, this recipe blends savory flavors with a hint of spice from jalapeños.

Ingredients

Scale
  • 1 lb cooked beef brisket, pulled apart
  • 2 jalapeños, chopped (seeds removed for a milder taste)
  • 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)

Instructions

  • Preheat oven to 375°F (190°C).
  • Sauté onion & garlic in a pan until softened (3 min). Add jalapeños & cook for another 2 min.
  • Make the roux by stirring in flour & cooking for 1 min. Slowly add beef broth & heavy cream, stirring continuously until thickened.
  • Prepare the filling by adding brisket, cheddar & Monterey Jack cheese, dried thyme, salt, & black pepper. Stir well.
  • Assemble the pot pie by placing a pie crust in a 9-inch dish, adding the filling, & covering with the second crust. Seal edges & cut slits on top.
  • Bake for 35–40 min until golden brown & bubbling.
  • Cool for 5 min, then serve warm.

Notes

  • For a spicier kick, leave the jalapeño seeds in.
  • Puff pastry can be used instead of a traditional pie crust for a flakier texture.
  • Leftovers can be refrigerated for 3 days or frozen for up to 3 months.

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