This Cheese and Jalapeño Brisket Pot Pie takes a comforting classic and elevates it with tender, flavorful brisket, a spicy kick from jalapeños, and a rich, cheesy sauce. Encased in a flaky pie crust, it’s a hearty and incredibly satisfying meal that’s perfect for a cozy dinner.
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Bread crust
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Cheese
Brisket
Heavy cream
brisket
Cheese and Jalapeño Brisket Pot Pie
Ingredients:
Ingredient Quantity
Cooked and shredded brisket 1 pound
Jalapeños, chopped (seeds removed for less heat) 2
Onion, chopped 1
Garlic, minced cloves 2
Shredded Cheddar Cheese 1 cup
Shredded Monterey Jack cheese ½ cup
All-purpose flour ¼ cup
Beef broth 1 ½ cups
Heavy cream (medium-strength) ½ cup
Dried thyme ½ teaspoon
Salt 2 teaspoons
Black pepper ¼ teaspoon
Pie crusts, handmade or store-bought 2
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Aromatics: In a large skillet (or Dutch oven) over medium heat, add a tablespoon of oil (if your brisket drippings aren’t sufficient) and soften the 1 chopped onion and 2 minced garlic cloves for approximately 3 minutes, or until fragrant.
