Brisket Pot Pie
Ingredients:
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1 lb cooked brisket, pulled apart
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2 jalapenos, chopped (seeds removed for milder flavor)
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1 onion, chopped
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2 garlic cloves, minced
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1 cup shredded cheddar cheese
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½ cup shredded Monterey Jack cheese
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¼ cup all-purpose flour
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1½ cups beef broth
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½ cup heavy cream
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2 tsp dried thyme
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½ tsp salt
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¼ tsp black pepper
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2 pie crusts (homemade or store-bought)
Preparation:
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Preheat Oven: Set to 375°F (190°C).
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Cook Veggies: In a large pan over medium heat, sauté onion and garlic until softened (about 3 minutes). Add jalapenos and cook for 2 more minutes.
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Make Roux: Stir in flour and cook for 1 minute. Gradually add beef broth and heavy cream while stirring to avoid lumps. Simmer until the mixture thickens.
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Prepare Filling: Add pulled brisket, cheddar, Monterey Jack, thyme, salt, and pepper. Mix well and let it heat through.
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Assemble Pot Pie:Place one pie crust in a 9-inch pie dish.
Fill with the brisket mixture.
Top with the second crust, seal the edges, and cut slits for steam.
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Bake: Place in the oven and bake for 35–40 minutes until the crust is golden and the filling is bubbling.
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Serve: Let the pot pie cool slightly before slicing. Enjoy this hearty and comforting meal!
