Name: Cheese & Jalapeño Brisket Pot Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American Comfort Food
Ingredients: 1 lb cooked brisket, shredded; 2 jalapeños, finely chopped (seeds removed for milder heat); 1 medium onion, diced; 2 cloves garlic, minced; 1 cup cheddar cheese, shredded; ½ cup Monterey Jack cheese, shredded; ¼ cup all-purpose flour; 1½ cups beef broth; ½ cup heavy cream; ½ teaspoon dried thyme; 2 teaspoons salt; ¼ teaspoon ground black pepper; 2 pie crusts (homemade or store-bought); 1 tablespoon oil or brisket drippings

Description

The Best cheese & jalapeño brisket pot pie packed with tender brisket, melted cheddar and Monterey Jack, and a creamy savory filling. A bold twist on classic pot pie that’s perfect for family dinners.

Ingredients

1 lb cooked brisket, shredded

2 jalapeños, finely chopped (seeds removed for milder heat)

1 medium onion, diced

2 cloves garlic, minced

1 cup cheddar cheese, shredded

½ cup Monterey Jack cheese, shredded

¼ cup all-purpose flour

1½ cups beef broth

½ cup heavy cream

½ teaspoon dried thyme

2 teaspoons salt

¼ teaspoon ground black pepper

2 pie crusts (homemade or store-bought)

1 tablespoon oil or brisket drippings

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Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C).

Cook the Aromatics
Heat the oil or brisket drippings in a large skillet or Dutch oven over medium heat. Add the diced onion and minced garlic, cooking for about 3 minutes until softened and fragrant.

Add the Jalapeños
Stir in the chopped jalapeños and cook for 2 minutes to release their flavor.

Make the Roux
Sprinkle the flour over the mixture and stir constantly for 1 minute to form a thick base and remove the raw flour taste.

Build the Sauce
Gradually pour in the beef broth while whisking to prevent lumps. Add the heavy cream, dried thyme, salt, and black pepper. Simmer for 3–5 minutes until the sauce thickens.

Add Brisket and Cheese
Stir in the shredded brisket, cheddar cheese, and Monterey Jack cheese. Mix until the cheese melts and the filling becomes rich and creamy.

Assemble the Pot Pie
Place one pie crust into a pie dish or baking dish. Pour the brisket filling into the crust and spread evenly. Cover with the second pie crust and seal the edges. Cut small vents in the top crust.

Bake
Bake for 30–35 minutes or until the crust turns golden brown and the filling bubbles slightly.

Rest and Serve
Allow the pot pie to rest for 10–15 minutes before slicing and serving.

Notes

Remove jalapeño seeds for milder heat or keep them for extra spice.

Leftover smoked brisket works perfectly for this recipe.

Brush the top crust with an egg wash for a golden, glossy finish.

Let the pie rest after baking to help the filling set properly.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American Comfort Food