brisket jalapeno cheese pot pie

Here’s a tasty Brisket Jalapeño Cheese Pot Pie recipe that combines tender brisket, spicy jalapeños, and creamy cheese in a comforting pot pie crust. It’s a delicious way to use leftover brisket or prepare a rich and flavorful meal.

Brisket Jalapeño Cheese Pot Pie Recipe

Ingredients:

• For the Filling:
  • 2 cups cooked brisket, shredded or chopped (use leftover brisket or cook a small piece)
  • 1 tablespoon olive oil (or butter)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2-3 fresh jalapeños, sliced (adjust to your heat preference)
  • 1 cup frozen peas (or mixed vegetables, optional)
  • 1 cup heavy cream
  • 1 cup beef broth (or stock)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon cumin (optional)
  • Salt and pepper to taste
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• For the Crust:
  • 2 sheets of pre-made pie dough (or homemade if preferred)
  • 1 egg (for egg wash)

Instructions:

1. Prepare the Filling:

• Sauté the Vegetables: Heat the olive oil (or butter) in a large skillet over medium heat. Add the chopped onion and garlic, and cook for 3-4 minutes, until softened.
• Add the Jalapeños: Add the sliced jalapeños to the pan and cook for another 2 minutes, allowing them to soften and release their heat.
• Combine the Filling: Add the shredded brisket to the pan, followed by the peas (if using). Stir to combine. Pour in the beef broth and heavy cream, and bring it to a simmer. Let it cook for 5-7 minutes until the mixture thickens slightly. Stir in the smoked paprika, cumin, salt, and pepper to taste.
• Add the Cheese: Once the filling has thickened, reduce the heat to low and stir in the shredded cheese until melted and smooth.

2. Prepare the Pot Pie:

• Preheat the Oven: Preheat your oven to 400°F (200°C).
• Prepare the Pie Crust: Roll out one sheet of pie dough and fit it into the bottom of a pie dish or a 9-inch deep-dish baking dish. Gently press the dough along the edges and bottom, trimming any excess around the edges.
• Add the Filling: Spoon the brisket mixture into the prepared pie crust, spreading it out evenly.
• Top the Pie: Roll out the second sheet of pie dough and lay it over the filling. Trim the edges and pinch them together to seal the pie. You can crimp the edges for a decorative look.
• Egg Wash: Beat the egg and brush it over the top crust for a golden, shiny finish.

3. Bake the Pot Pie:

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