Ingredients:<\/strong><\/p>\n 1 lb cooked, shredded brisket<\/p>\n<\/li>\n 2 jalape\u00f1os, finely chopped (remove seeds for milder heat)<\/p>\n<\/li>\n 1 medium onion, diced<\/p>\n<\/li>\n 2 garlic cloves, minced<\/p>\n<\/li>\n 1 cup shredded cheddar cheese<\/p>\n<\/li>\n \u00bd cup shredded Monterey Jack cheese<\/p>\n<\/li>\n \u00bc cup all-purpose flour<\/p>\n<\/li>\n 1\u00bd cups beef broth<\/p>\n<\/li>\n \u00bd cup heavy cream<\/p>\n<\/li>\n \u00bd tsp dried thyme<\/p>\n<\/li>\n 2 tsp salt<\/p>\n<\/li>\n \u00bc tsp ground black pepper<\/p>\n<\/li>\n 2 pie crusts (store-bought or homemade)<\/p>\n<\/li>\n<\/ul>\n see continuation on next page<\/strong><\/em><\/p>\n 1. Preheat the Oven<\/strong> 2. Saut\u00e9 the Base<\/strong> 3. Add the Jalape\u00f1os<\/strong> 4. Make the Roux<\/strong> 5. Create the Sauce<\/strong> 6. Mix in the Filling<\/strong> 7. Assemble the Pie<\/strong> 8. Bake<\/strong> 9. Rest Before Serving<\/strong> This pot pie is everything a comforting dinner should be\u2014warm, cheesy, just a bit spicy, and packed with love. One bite, and you\u2019ll understand why it\u2019s been a treasured family favorite for generations.<\/p>\n \n\n ![\"\ud83d\udd25\"](\"https:\/\/s.w.org\/images\/core\/emoji\/16.0.1\/svg\/1f525.svg\")
\u00a0Cheese & Jalape\u00f1o Brisket Pot Pie Recipe<\/strong><\/p>\n\n
![\"\ud83d\udc69\u200d\ud83c\udf73\"](\"https:\/\/s.w.org\/images\/core\/emoji\/16.0.1\/svg\/1f469-200d-1f373.svg\")
\u00a0Directions:<\/strong><\/p>\n\u00a0Directions:<\/strong><\/p>\n
Preheat your oven to 375\u00b0F (190\u00b0C).<\/p>\n
In a skillet or Dutch oven, heat 1 tablespoon of oil (or use brisket drippings, if available). Add the onion and garlic, and saut\u00e9 for about 3 minutes until soft and fragrant.<\/p>\n
Stir in the jalape\u00f1os and cook for another 2 minutes to release their heat and aroma.<\/p>\n
Sprinkle in the flour and stir continuously for 1 minute, creating a thickening base.<\/p>\n
Gradually whisk in the beef broth and heavy cream, stirring constantly to avoid lumps. Let it simmer gently until thick and creamy.<\/p>\n
Reduce the heat to low. Add the shredded brisket, cheddar, Monterey Jack, thyme, salt, and pepper. Stir until the cheese is melted and the mixture is well combined. Remove from heat.<\/p>\n
Line a 9-inch pie dish with one crust. Pour in the brisket mixture. Top with the second crust, sealing and crimping the edges. Cut a few small slits in the top to allow steam to escape.<\/p>\n
Place in the oven and bake for 35\u201340 minutes, or until the crust is golden brown and the filling is bubbling.<\/p>\n
Let the pie rest for 10\u201315 minutes before slicing. This helps the filling set for cleaner slices and better presentation.<\/p>\n![\"\ud83e\udd44\"](\"https:\/\/s.w.org\/images\/core\/emoji\/16.0.1\/svg\/1f944.svg\")
\u00a0Pro Tip:<\/strong>
For a beautifully glossy, golden finish, brush the top crust with a beaten egg before baking.<\/p>\n