Cheese and Jalapeo Brisket Pot Pie

Introduction:
Cheese and Jalapeño Brisket Pot Pie combines rich, tender brisket with a creamy, cheesy filling, spiced up by the warmth of jalapeños, all encased in a golden, flaky pie crust. This savory dish is the perfect way to use up leftover brisket while elevating it to a whole new level of comfort food. Whether you’re serving it for a family dinner or a special gathering, this pot pie offers a deliciously unique twist on traditional pot pies, with the perfect balance of heat, cheese, and meaty goodness.

Ingredients:
For the filling:

2 cups cooked brisket, shredded (use leftovers or slow-cooked brisket)
1 medium onion, finely chopped
2 cloves garlic, minced
1-2 jalapeños, finely chopped (adjust to spice preference)
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/2 cup sour cream
1 cup beef broth (or more if needed)
2 tbsp all-purpose flour
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste
For the crust:

1 package of refrigerated pie crusts (or homemade if preferred)
1 egg (for egg wash)
Instructions:
Prepare the filling:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the garlic and jalapeños, cooking for another 1-2 minutes until fragrant.
Sprinkle the flour over the mixture, stirring well to combine. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth, stirring constantly to prevent lumps, until the mixture thickens to a creamy consistency.
Add the shredded brisket, smoked paprika, cumin, salt, and pepper. Stir in the cream cheese and sour cream, allowing them to melt into the mixture. Once everything is combined, remove from heat.
Stir in the shredded cheddar cheese until melted and incorporated. Set the filling aside to cool slightly.
Assemble the pie:

Preheat the oven to 375°F (190°C).
Roll out one pie crust and fit it into a 9-inch pie dish.
Spoon the brisket filling into the pie crust, spreading it evenly.
Roll out the second pie crust and place it on top of the filling. Trim any excess crust and pinch the edges together to seal.
Cut a few slits in the top crust to allow steam to escape during baking.
Bake the pot pie:

Brush the top crust with a beaten egg to give it a golden color.
Bake the pot pie in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for about 10 minutes before slicing and serving.
Description:
This Cheese and Jalapeño Brisket Pot Pie brings together the bold, smoky flavors of brisket with creamy cheese and the spicy kick of jalapeños. The savory filling is complemented by a flaky, golden crust that holds everything together. It’s the perfect dish for those who enjoy a hearty meal with a bit of heat and a lot of flavor. Whether you’re using leftover brisket or preparing it from scratch, this comforting dish is sure to please everyone at the table.

Tips:
Adjust spice levels: You can control the heat by adjusting the number of jalapeños or removing the seeds for a milder flavor. If you prefer more heat, add some chili flakes or a dash of hot sauce to the filling.
Cheese options: While cheddar cheese is a classic choice, you can also experiment with other types of cheese, such as Monterey Jack or a blend of cheeses for added creaminess and flavor.
Freezing: This pot pie can be assembled ahead of time and frozen before baking. Just cover it tightly with plastic wrap and foil. When ready to bake, allow it to thaw overnight in the fridge, then bake as usual.
Leftover brisket: This recipe is perfect for using up leftover brisket, but you can also use any other cooked meat, like pulled pork or shredded chicken.
Variations:
Vegetarian version: For a vegetarian alternative, substitute the brisket with cooked mushrooms or a mixture of vegetables like carrots, potatoes, and peas.
Spicy cheese: Use a spicy cheese like pepper jack for an extra layer of flavor and heat.
Herbs: Add some fresh thyme or rosemary to the filling for an aromatic touch.
Mini pot pies: Instead of making one large pot pie, you can portion the filling into individual ramekins and use smaller pie crusts for a fun and easy-to-serve version.
Corrections:
Flour measurement: If the filling is too thick, you can add more beef broth to achieve the desired consistency. Conversely, if it’s too runny, you can thicken it by adding a bit more flour and simmering for a few more minutes.
Crust adjustments: If the crust begins to brown too quickly in the oven, cover the edges with aluminum foil to prevent burning.
Enjoy!
Once baked to perfection, your Cheese and Jalapeño Brisket Pot Pie is ready to serve. Whether enjoyed on a cozy weeknight or as a show-stopping dish for guests, this savory, cheesy, and slightly spicy pot pie is sure to become a favorite in your recipe collection. Enjoy the warm, comforting flavors with a side salad or roasted vegetables for a complete meal.

Leave a Comment