My grandma has been making this for as long as I can remember!
Cheese & Jalapeño Brisket Pot Pie
This pot pie brings bold comfort to the table, combining tender brisket with a spicy jalapeño kick and a creamy, cheesy filling—all tucked inside a flaky, golden crust. It’s cozy, hearty, and packed with flavor—ideal for weeknight dinners or weekend comfort cooking.
🧀 Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked, shredded brisket | 1 pound |
| Jalapeños, chopped (seeds optional) | 2 |
| Onion, finely chopped | 1 |
| Garlic cloves, minced | 2 |
| Cheddar cheese, shredded | 1 cup |
| Monterey Jack cheese, shredded | ½ cup |
| All-purpose flour | ¼ cup |
| Beef broth | 1 ½ cups |
| Heavy cream | ½ cup |
| Dried thyme | ½ teaspoon |
| Salt | 2 teaspoons |
| Black pepper | ¼ teaspoon |
| Pie crusts (store-bought or homemade) | 2 |
👩🍳 Instructions:
- Preheat Oven
Heat oven to 375°F (190°C). - Cook Aromatics
In a large skillet over medium heat, sauté the onion and garlic in a bit of oil (or brisket drippings) for about 3 minutes, until softened and fragrant. - Add Jalapeños
Stir in the chopped jalapeños and cook for 2 more minutes to release their flavor. - Create Roux
Sprinkle the flour over the mixture and stir for 1 minute to form a roux. - Stir in Liquids
Slowly whisk in beef broth and heavy cream until smooth. Simmer gently, stirring occasionally, until the sauce thickens. - Mix in Filling
Lower the heat and add shredded brisket, both cheeses, thyme, salt, and pepper. Stir until everything is melted and evenly incorporated. Remove from heat. - Assemble Pie
Press one pie crust into a 9-inch pie dish. Fill with the warm brisket mixture. Top with the second crust, sealing and crimping the edges. Cut a few slits in the top to vent. - Bake
Bake for 35–40 minutes, until the crust is golden and the filling bubbles. - Cool & Serve
Let the pie sit for 10–15 minutes before slicing. Serve warm and enjoy the cheesy, savory goodness.
