How to Make Brisket Pot Pie
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) to get it ready for baking.
Step 2: Cook the Veggies
1️⃣ In a large pan over medium heat, sauté onion and garlic until softened (about 3 minutes).
2️⃣ Add jalapeños and cook for an additional 2 minutes. You can remove the seeds to reduce the heat if you prefer a milder flavor.
Step 3: Make the Roux
1️⃣ Stir in the flour and cook for about 1 minute to form a roux.
2️⃣ Gradually add beef broth and heavy cream while stirring constantly to avoid lumps.
3️⃣ Simmer the mixture until it thickens, about 5-7 minutes.
Step 4: Prepare the Filling
1️⃣ Add the pulled brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper.
2️⃣ Stir everything together and let it heat through for a couple of minutes.
Step 5: Assemble the Pot Pie
1️⃣ Place one pie crust in a 9-inch pie dish.
2️⃣ Fill the pie crust with the brisket mixture, spreading it evenly.
3️⃣ Top with the second pie crust. Seal the edges by crimping them with a fork and cut several slits in the top to allow steam to escape.
Step 6: Bake the Pot Pie
1️⃣ Bake in the preheated oven for about 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
2️⃣ Let the pot pie cool slightly before slicing and serving.
Serving Suggestions
- Pair with a fresh green salad or roasted vegetables for a complete meal.
- Serve with a side of garlic bread to soak up the delicious filling.
Tips for Perfect Brisket Pot Pie
✔ Use Leftover Brisket – This is the perfect way to repurpose any leftover brisket from your previous meal.
✔ Make Your Own Crust – For extra flakiness, try making homemade pie crust, though store-bought works just fine.
✔ Customize the Spice – Add more or less jalapeños depending on how spicy you want the dish.
✔ Let the Pot Pie Cool – This helps it set and makes slicing easier.
Storage & Freezing Tips
🥶 Fridge: Store leftover pot pie in an airtight container in the fridge for up to 3 days.
❄️ Freezer: To freeze, wrap the pot pie in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs about Brisket Pot Pie
Q: Can I use ground beef instead of brisket?
A: Absolutely! Ground beef will work, but brisket adds a richer flavor and texture.
Q: Can I make this ahead of time?
A: Yes! You can assemble the pot pie and refrigerate it for up to 24 hours before baking.
Q: How do I make the crust extra flaky?
A: Use cold butter and chilled water in your pie crust, and don’t overwork the dough.
Why This Recipe Will Be Your New Favorite
- Flavor-packed – Spicy jalapeños, creamy cheese, and tender brisket make for an irresistible filling.
- A twist on a classic – The perfect comfort food with a modern kick.
- Easy prep – The whole family will love this hearty and satisfying dish.
