Brisket Pot Pie Recipe

Ingredients:

1 lb cooked brisket, pulled apart

2 jalapenos, chopped (seeds removed for milder flavor)

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)

Preparation:

1. Preheat Oven: Set to 375°F (190°C).
2. 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.
3. 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.
4. Prepare Filling: Add pulled brisket, cheddar, Monterey Jack, thyme, salt, and pepper. Mix well and let it heat through.
5. Assemble Pot Pie:Place one pie crust in a 9-inch pie dish.
6. Fill with the brisket mixture.
7. Top with the second crust, seal the edges, and cut slits for steam.

Bake: Place in the oven and bake for 35–40 minutes until the crust is golden and the filling is bubbling.

Serve: Let the pot pie cool slightly before slicing. Enjoy this hearty and comforting meal!