My grandma has been making this for as long as I can remember!

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.

Cheese and Jalapeño Brisket Pot Pie

Ingredients:

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. 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.
3. Sauté Jalapeños: Toss in the 2 chopped jalapeños (with seeds removed for less heat) and continue cooking for another 2 minutes to allow their flavors to develop.
4. Make the Roux: Sprinkle the ¼ cup all-purpose flour over the aromatics in the skillet. Stir constantly and cook for 1 minute. This will create a roux, which will thicken the sauce.
5. Add Liquids: Gradually whisk in the 1 ½ cups beef broth and ½ cup heavy cream, stirring continually to avoid lumps. Continue whisking until the mixture is smooth.
6. Thicken to Preference: Bring the mixture to a gentle simmer and cook for a few minutes, stirring occasionally, until it reaches your desired thickness for a rich pot pie filling.
7. Blend in Cheesy Brisket Filling: Reduce the heat to low. Whisk in the 1 pound cooked and shredded brisket, 1 cup shredded Cheddar cheese, ½ cup shredded Monterey Jack cheese, ½ teaspoon dried thyme, 2 teaspoons salt, and ¼ teaspoon black pepper. Stir well until the cheeses are melted and all ingredients are combined and heated through. Remove from heat.
8. Assemble the Pot Pie: Line a 9-inch pie plate with one of the rolled-out pie crusts, pressing it gently into the bottom and up the sides. Spoon the prepared brisket filling evenly into the crust-lined pie plate. Roll out the second pie crust and carefully lay it over the filling. Seal the two crusts together by crimping the edges around the rim of the pie plate. Make a few slits or small holes in the top crust with a knife to allow steam to escape during baking.
9. Bake: Place the assembled pot pie in the preheated oven. Bake for 35 to 40 minutes, or until the top crust is golden brown and the filling is bubbling.
10. Cut, Plate, and Savor: Remove the pot pie from the oven. Allow it to cool for at least 10-15 minutes before slicing and serving. This resting time helps the filling set. Simmer and savor this hearty and flavorful meal.