Cooked - Cheese And Jalapeño Brisket Pot Pie

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cheese And Jalapeño Brisket Pot Pie

6.0

1 pound Cooked and shredded brisket

2 Jalapeños, chopped (seeds removed for less heat)

1 Onion, chopped

2 cloves Garlic, minced

1 cup Shredded Cheddar cheese

½ cup Shredded Monterey Jack cheese

¼ cup All-purpose flour

1 ½ cups Beef broth

½ cup Heavy cream

½ teaspoon Dried thyme

2 teaspoons Salt

¼ teaspoon Black pepper

2 Pie crusts, handmade or store-bought

Preheat Oven: Heat oven to 375°F (190°C).
Prepare Aromatics: In a skillet or Dutch oven, add oil (if needed) and cook onion and garlic for 3 minutes until fragrant.
Sauté Jalapeños: Add chopped jalapeños and cook for 2 more minutes.
Make the Roux: Sprinkle flour over the aromatics and stir for 1 minute to form a roux.
Add Liquids: Slowly whisk in beef broth and heavy cream, stirring until smooth.
Thicken Filling: Simmer until the mixture thickens to your liking.
Blend in Brisket & Cheese: Lower heat and stir in brisket, Cheddar, Monterey Jack, thyme, salt, and pepper. Mix until cheese is melted and filling is heated through.
Assemble Pot Pie: Line a 9-inch pie dish with one crust. Spoon in the brisket filling. Top with the second crust, sealing the edges. Cut small slits in the top to vent steam.
Bake: Bake 35–40 minutes until the crust is golden brown and the filling is bubbling.
Rest & Serve: Let cool for 10–15 minutes before slicing. Serve warm and enjoy cheesy, savory perfection.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥧Pot Pie

Cuisine🇺🇸American

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Gathering

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 25 weeks ago

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