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- Use a sharp knife to cut a few slits in the top crust to allow steam to escape while baking.
- Bake the pot pie in the preheated oven for 30-40 minutes, or until the crust is golden brown and crisp.
4. Cool and Serve:
- Let the pot pie cool for about 10 minutes before serving to allow the filling to set.
- Serve hot, and enjoy your Brisket Jalapeño Cheese Pot Pie!
Tips:
- Adjusting Spice Level: If you prefer a milder pie, reduce the number of jalapeños or remove the seeds before adding them.
- Cheese Choices: Experiment with different cheeses for the filling. A blend of sharp cheddar and pepper jack is a great combination for extra flavor.
- Leftover Brisket: This is a great recipe to use up leftover brisket from another meal. If you don’t have brisket, you can substitute with cooked beef or even chicken.
This Brisket Jalapeño Cheese Pot Pie offers a hearty, flavorful meal that’s perfect for colder weather or when you’re craving something comforting with a little spice!
