Brisket pot pie is the perfect combination of tender, smoky beef and a rich, creamy filling, all wrapped in a flaky, golden crust. This recipe adds a spicy kick with jalapeños and enhances the flavor with cheddar and Monterey Jack cheese. Whether you’re using leftover brisket or cooking some fresh for this dish, this pot pie is a satisfying meal for any occasion.
Ingredients
For the Filling:
- 1 lb cooked beef brisket, pulled apart
- 2 jalapeños, chopped (remove seeds for a milder taste)
- 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
For the Crust:
- 2 pie crusts (homemade or store-bought)
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Cook the Vegetables
In a large skillet over medium heat:
- Sauté the chopped onion and minced garlic for about 3 minutes, until softened.
- Add the chopped jalapeños and cook for another 2 minutes until fragrant.
3. Make the Roux
- Stir in the flour and cook for 1 minute, stirring continuously to avoid lumps.
- Slowly add the beef broth and heavy cream, stirring constantly until the mixture thickens.
4. Prepare the Filling
- Add the pulled brisket, cheddar cheese, Monterey Jack cheese, thyme, salt, and black pepper to the skillet.
- Stir well and let the filling heat through until everything is well combined.
5. Assemble the Pot Pie
- Place one pie crust into a 9-inch pie dish.
- Pour the brisket mixture into the dish, spreading it evenly.
- Cover with the second pie crust, sealing the edges by crimping with a fork or pinching with your fingers.
- Cut a few small slits in the top crust to allow steam to escape.
6. Bake the Pot Pie
- Place in the preheated oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
7. Serve
- Let the pot pie cool for 5–10 minutes before slicing.
- Serve warm and enjoy this comforting dish!
Tips & Variations
- Spice Level: If you prefer a milder flavor, remove the jalapeño seeds or reduce the amount. If you like extra heat, add a pinch of cayenne pepper.
- Cheese Choices: You can substitute the cheeses with pepper jack, gouda, or smoked cheddar for a different flavor.
- Crust Options: Use a puff pastry top for a flakier texture instead of a traditional pie crust.
- Vegetable Additions: Add mushrooms, bell peppers, or corn for extra texture and flavor.
- Brisket Alternatives: If you don’t have brisket, shredded roast beef or leftover pot roast works just as well.
How to Store & Reheat Brisket Pot Pie
Refrigeration:
- Let the pot pie cool completely.
- Store in an airtight container or wrap it tightly with foil.
- Keep in the fridge for up to 4 days.
Freezing:
- Wrap the entire baked pie in plastic wrap and aluminum foil, or store individual portions in freezer-safe containers.
- Freeze for up to 3 months.
- To bake from frozen, cover with foil and bake at 350°F (175°C) for 45–50 minutes, then uncover and bake until the crust is crispy.
Reheating:
- Oven: Warm in a preheated oven at 350°F (175°C) for 15–20 minutes until heated through.
- Microwave: Heat individual slices for 1–2 minutes, though the crust may lose some crispiness.
FAQs
1. Can I make this pot pie ahead of time?
Yes! Assemble the pot pie and refrigerate it uncooked for up to 24 hours. When ready to bake, follow the same baking instructions.
2. What can I serve with brisket pot pie?
This dish pairs well with a fresh green salad, roasted vegetables, or a side of mashed potatoes.
3. Can I use store-bought brisket?
Absolutely! You can use pre-cooked brisket from a BBQ restaurant or grocery store. Just make sure it’s not overly saucy, as that might affect the texture of the filling.
4. How do I make this pot pie gluten-free?
Use gluten-free flour for thickening and a gluten-free pie crust to make this dish gluten-free.
5. Why is my pot pie filling runny?
If the filling is too thin, it may need more time to simmer and thicken. Alternatively, add a little more flour or cornstarch slurry (cornstarch mixed with water) for extra thickness.
Now you’re ready to enjoy a delicious Brisket Pot Pie that’s packed with smoky, cheesy goodness. Whether you’re serving it for a family dinner or meal-prepping for the week, this dish is sure to become a favorite. Enjoy!