If comfort food had a spicy cousin who shows up to the family reunion with a smile and a little sass, this would be it. Cheese and Jalapeño Brisket Pot Pie takes the cozy, flaky magic of a classic pot pie and packs it with smoky brisket, gooey cheese, and just enough jalapeño heat to keep things interesting. It’s the kind of dish that’ll make your kitchen smell like heaven and have your neighbors “just stopping by” right around dinnertime.
Why This Pot Pie Deserves a Spot on Your Dinner Table
Let’s be real — brisket is already a comfort food hero. Add melty Cheddar, Monterey Jack, and a buttery crust? That’s straight-up dinner gold. The jalapeños bring in a little Texas flair, making this a pot pie that’s both hearty and bold. Perfect for cold nights, game days, or honestly, any evening you need something warm and satisfying.
Ingredients You’ll Need
Here’s your grocery list — and yes, you can totally grab pre-cooked brisket if you’re short on time:
- 1 pound cooked, shredded brisket
- 2 jalapeños, chopped (remove seeds if you want less heat)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup shredded Cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup all-purpose flour
- 1 ½ cups beef broth
- ½ cup heavy cream
- ½ teaspoon dried thyme
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 2 pie crusts (homemade or store-bought)
Step-by-Step: How to Make It
1. Preheat the oven
Set it to 375°F and let it do its thing while you whip up the filling.
2. Cook your aromatics
In a big skillet or Dutch oven, sauté onion and garlic in a little oil over medium heat for about 3 minutes — just until they smell amazing.
3. Add the jalapeños
Toss them in and let them cook for 2 minutes. This wakes up their flavor without blowing your head off.
4. Make the roux
Sprinkle flour over the veggies, stirring for 1 minute so you get that thick, creamy texture later.
5. Pour in the liquids
Slowly whisk in beef broth and cream. Keep whisking until the sauce is smooth and starts to thicken.
6. Bring it all together
Lower the heat. Add shredded brisket, both cheeses, thyme, salt, and pepper. Stir until the cheese melts into that dreamy filling.
7. Assemble the pie
Line a 9-inch pie dish with one crust, pour in the filling, then top with the second crust. Crimp the edges, cut a few slits on top, and you’re ready for the oven.
8. Bake it
Set the pie on a baking sheet (because spills happen) and bake 35-40 minutes until golden brown and bubbly.
9. Let it rest
This is the hard part. Wait 10-15 minutes so the filling sets. Slice, serve, and try not to eat half the pie yourself.
Tips From My Kitchen to Yours
- Heat control: Want it mild? Ditch the seeds. Want it fiery? Leave some in.
- Time saver: If you’ve got leftover brisket from a BBQ night, this is the best way to give it a new life.
- Crust love: Brushing the top crust with a little egg wash will give you that bakery-style golden shine.
Final Bite
This Cheese and Jalapeño Brisket Pot Pie isn’t just dinner — it’s comfort, warmth, and a tiny bit of heat wrapped in flaky, buttery goodness. Pair it with a crisp salad or a cold beer, and you’ve got yourself a meal worth bragging about.
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