Cheese and Jalapeño Brisket Pot Pie is the ultimate comfort food, combining tender shredded brisket, spicy jalapeños, and creamy melted cheeses in a rich, savory filling.
Encased in a buttery, flaky pie crust, this hearty dish is perfect for cozy family dinners or special gatherings.
It’s a creative way to use leftover brisket while delivering bold, satisfying flavors with every bite.
Whether you’re craving something warm on a chilly evening or looking for a standout main course, this pot pie is sure to impress.
Rich shredded beef, spicy jalapenos, and melty cheese come together in this delectable pot pie.
It’s an excellent method for preparing a filling main dish using any excess brisket.
Cheese and Jalapeo Brisket Pot Pie:
List of Ingredients: Amount of Ingredients
One pound of cooked and shredded brisket and two chopped jalapenos (seeds removed for less heat)
Chopped onion (1) Garlic 2 minced cloves
Shredded Cheddar Cheese, 1 cup
The Monterey peninsula Half a cup of shredded jack cheese All-Purpose Flour One and a half cups of beef broth 1/4 cup
Medium-Strength Cream—1/2 cup Dried Thyme Salt, 2 teaspoons black pepper, half a teaspoon 1/4 teaspoon of pie crust, either handmade or purchased
List of Ingredients: Amount of Ingredients
One pound of cooked and shredded brisket and two chopped jalapenos (seeds removed for less heat)
Chopped onion (1) Garlic 2 minced cloves
Here are the ingredients:
1 cup of shredded cheddar cheese,
1/2 cup of shredded monterey jack cheese, 1/4 cup of all-purpose flour, and 1 1/2 cups of beef broth.
Rich Cream Ingredients:
1/2 cup of dried thyme
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 pie crusts, handmade or store-bought, if desired
Instructions:
Get the oven ready: Bring the oven up to 375°F, or 190°C.
To prepare the aromatic sauté, soften the chopped onion and minced garlic in a large pan over medium heat, approximately 3 minutes.
Toss in the chopped jalapenos and continue cooking for another two minutes to let their flavors develop.
To make the roux, add the all-purpose flour and stir while cooking for 1 minute.
The sauce will thicken as a result of this.
Add the liquids, whisking continually, to the skillet. Slowly add the beef broth and heavy cream, making sure no lumps form.
Thicken to Preference: Simmer the mixture for a few minutes or until it reaches the thickness you want.
Blend in the Cheesy Brisket Filling– Whisk in the crumbled brisket, Monterey Jack and cheddar cheeses, dry thyme, salt, and pepper.
Give everything a good stir as it heats through.
Put the Pot Pie Together: Line a 9-inch pie plate with one of the rolled-out pie crusts.
Line a pie plate and spoon in the brisket filling that you just made.
Roll out the second pie crust and lay it above the filling. Seal it in place.
Put the pot pie together by sealing the two crusts with a crimp.
Make a few holes in the top crust to let steam escape.
To get a golden brown crust and bubbling filling, bake the pot pie in a preheated oven for 35 to 40 minutes.
Cut, Plate, and Savor: Before serving, give the pot pie a little time to cool.
Simmer and savor this hearty and flavorful meal.
For a milder version, reduce the number of jalapeños or remove their seeds entirely.
If you prefer extra heat, add diced green chilies or a pinch of cayenne pepper.
Swap the brisket with shredded rotisserie chicken or pulled pork for a different protein option.
Use pre-made pie crusts for convenience, or make your own for a more homemade touch.
Adding vegetables like bell peppers or mushrooms can boost the dish’s flavor and nutrition.
To prevent a soggy crust, pre-bake the bottom crust for a few minutes before adding the filling.
Brush the top crust with an egg wash for a beautifully golden finish.
Allow the brisket pot pie to cool completely before storing.
Cover the dish tightly with plastic wrap or transfer leftovers to an airtight container.
Store in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 2-3 months.
When reheating, bake refrigerated portions at 350°F (175°C) for 20-25 minutes or until heated through.
If reheating from frozen, bake covered for 45-60 minutes, removing the cover for the last 15 minutes to crisp the crust.
The brisket pot pie is a hearty and satisfying dish, offering a balanced mix of protein, carbohydrates, and fats.
Each serving typically provides a generous amount of protein from the shredded brisket and cheese, along with essential vitamins and minerals like calcium, iron, and vitamin B12.
The pie crust and creamy filling add carbohydrates and fats, contributing to its rich, comforting texture.
To reduce calories and saturated fat, consider using a lighter crust or swapping heavy cream with a lower-fat alternative.
Keep portion sizes in mind, as this savory dish is both filling and indulgent.