Brisket Pot Pie

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb cooked beef brisket, pulled apart

2 jalapeños, chopped (seeds removed for milder flavor)

1 onion, chopped

2 garlic cloves, minced

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

¼ cup all-purpose flour

1½ cups beef broth

½ cup heavy cream

2 tsp dried thyme

½ tsp salt

¼ tsp black pepper

2 pie crusts (homemade or store-bought)

 

Directions:

Preheat the Oven:

Set the oven to 375°F (190°C).

Cook the Vegetables:

In a large pan over medium heat, sauté the chopped onion and minced garlic until softened (about 3 minutes).

Add the chopped jalapeños and cook for another 2 minutes.

Make the Roux:

Stir in the all-purpose flour and cook for 1 minute, stirring continuously.

Gradually add the beef broth and heavy cream, stirring to prevent lumps.

Let the mixture simmer until it thickens.

Prepare the Filling:

Add the pulled brisket, shredded cheddar cheese, shredded Monterey Jack cheese, dried thyme, salt, and black pepper.

Stir well and let the mixture heat through.

Assemble the Pot Pie:

Place one pie crust in a 9-inch pie dish.

Fill with the brisket mixture, spreading it evenly.

Cover with the second pie crust, sealing the edges by crimping with a fork or pinching with your fingers.

Cut a few slits in the top crust to allow steam to escape.

Bake the Pot Pie:

Place in the preheated oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.

Serve:

Let the pot pie cool slightly before slicing.

Serve warm and enjoy this hearty and comforting mea