Brisket Pot Pie

This smoky, cheesy brisket pot pie combines tender beef with bold flavors, all wrapped in a golden, flaky crust. Perfect for a hearty, comforting meal!

Ingredients:

1 lb cooked beef brisket, pulled apart
2 jalapeños, chopped (remove seeds for a milder flavor)
1 onion, chopped
2 garlic cloves, minced
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup all-purpose flour
1 1/2 cups beef broth
1/2 cup heavy cream
1 tbsp Worcestershire sauce
1/2 tsp smoked paprika
Salt & pepper to taste
1 sheet store-bought or homemade pie crust
1 egg (for egg wash)

Instructions:

Preheat & Prepare
Preheat oven to 375°F (190°C).
Grease a 9-inch pie dish or individual ramekins.
Cook the Filling
In a large skillet over medium heat, sauté onion, jalapeños, and garlic until softened.
Stir in flour and cook for 1 minute to create a roux.
Gradually add beef broth, heavy cream, Worcestershire sauce, and smoked paprika.
Stir until thickened, then add brisket, cheddar, and Monterey Jack cheese.
Season with salt & pepper and let simmer for 5 minutes.
Assemble the Pot Pie
Pour the brisket filling into the prepared pie dish.
Roll out the pie crust and place it over the filling, trimming the edges.
Cut small slits in the top to allow steam to escape.
Brush with egg wash for a golden finish.
Bake to Perfection
Bake for 25-30 minutes, until the crust is golden brown and crispy.
Let cool for 5 minutes before serving.
Serve & Enjoy

Slice and enjoy this savory, smoky pot pie with a side of coleslaw or a fresh salad!