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:

👩‍🍳 Instructions:

1. Preheat Oven
   Heat oven to 375°F (190°C).
2. 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.
3. Add Jalapeños
   Stir in the chopped jalapeños and cook for 2 more minutes to release their flavor.
4. Create Roux
   Sprinkle the flour over the mixture and stir for 1 minute to form a roux.
5. Stir in Liquids
   Slowly whisk in beef broth and heavy cream until smooth. Simmer gently, stirring occasionally, until the sauce thickens.
6. 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.
7. 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.
8. Bake
   Bake for 35–40 minutes, until the crust is golden and the filling bubbles.
9. Cool & Serve
   Let the pie sit for 10–15 minutes before slicing. Serve warm and enjoy the cheesy, savory goodness.