A Brisket Jalapeño and Cheese Pot Pie sounds like an incredible fusion of rich, savory flavors with a little heat! Here’s a delicious recipe to make this comforting and flavorful dish:
Brisket Jalapeño and Cheese Pot Pie Recipe:
Ingredients:
- For the filling:
- 2 cups cooked brisket, shredded (leftover brisket works great!)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1–2 jalapeños, finely chopped (adjust to your heat preference)
- 1 cup frozen corn (optional, but adds great texture)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup sour cream (adds richness)
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend works well)
- 2 tablespoons butter
- 2 tablespoons flour (for thickening)
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional, for extra depth of flavor)
- For the crust:
- 1 package refrigerated pie crusts (or homemade if you prefer!)
- 1 egg (for egg wash, optional)
Instructions:
- Prepare the Filling:
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3–5 minutes.
- Add the chopped jalapeños and cook for another 1-2 minutes.
- Sprinkle in the flour and stir constantly to create a roux. Cook for about 1 minute until the flour is slightly golden.
- Gradually pour in the beef broth, stirring to combine. Once the broth is fully incorporated, add the heavy cream and sour cream. Let it simmer, stirring frequently, until the sauce begins to thicken, about 5 minutes.
- Stir in the shredded brisket, corn (if using), smoked paprika, and salt/pepper to taste. Let everything simmer for another 5–7 minutes.
- Remove from heat, then fold in the shredded cheese until melted and smooth. Taste and adjust seasoning if needed.
- Assemble the Pot Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one of the pie crusts and line the bottom of a 9-inch pie dish or deep-dish pie pan.
- Spoon the brisket mixture into the prepared pie crust, spreading it out evenly.
- Roll out the second pie crust and place it over the top, sealing the edges by crimping with a fork or by folding them over and pinching together.
- Cut a few slits in the top crust to allow steam to escape.
- (Optional) Brush the top of the crust with a beaten egg to give it a golden, shiny finish.
- Bake:
- Place the assembled pie in the oven and bake for 30–35 minutes, or until the crust is golden and the filling is bubbly. You may want to place a baking sheet underneath the pie to catch any drips.
- If the edges of the crust begin to brown too quickly, cover them with foil.
- Cool and Serve:
- Let the pot pie cool for about 10 minutes before slicing. This helps the filling set and makes it easier to serve.
Enjoy your Brisket Jalapeño and Cheese Pot Pie! It’s a perfect blend of smoky brisket, creamy filling, and a little spicy kick from the jalapeños. You could serve this with a simple side salad or even a tangy coleslaw for some contrast. Let me know how it turns out, or if you want to add any other special ingredients!