Brisket Pot Pie Recipe
Ingredients:
– 1 lb cooked brisket, pulled apart
– 2 jalapenos, 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)
Preparation:
1. Preheat the oven to 375°F (190°C).
2. In a large pan over medium heat, sauté onion and garlic until softened (about 3 minutes). Add jalapenos and cook for 2 more minutes.
3. Stir in flour and cook for 1 minute. Gradually add beef broth and heavy cream while stirring to avoid lumps. Simmer until thickened.
4. Add pulled brisket, cheddar, Monterey Jack, thyme, salt, and pepper. Mix well and heat through.
5. Place one pie crust in a 9-inch pie dish, fill with the brisket mixture, and top with the second crust. Seal the edges and cut slits for steam.
6. Bake for 35–40 minutes until the crust is golden and the filling is bubbling.
Let cool slightly before slicing. Enjoy this hearty and comforting meal! 
Brisket Pot Pie Recipe
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