Grandma’s Comforting Brisket Pot Pie: A Hearty Family Favorite

My grandma has been making this Brisket Pot Pie for as long as I can remember, and it’s become a cherished family tradition. This recipe combines the rich flavors of slow-cooked brisket, cheddar and Monterey Jack cheeses, and a hint of jalapeño for a comforting meal that’s perfect for any occasion. Whether you’re looking for a weeknight dinner or a special Sunday supper, this pot pie is sure to warm your heart and satisfy your cravings.

Ingredients

• 1 pound cooked and pulled brisket
• 2 jalapeños, chopped (seeds removed for milder flavor)
• 1 onion, chopped
• 2 cloves garlic, 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
• 2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pie crusts (homemade or store-bought)

Preparation

Preheat your oven to 375°F (190°C). In a large skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 3 minutes. Add the chopped jalapeños and cook for an additional 2 minutes to release their flavors. Next, stir in the flour to create a roux, cooking for 1 minute to eliminate the raw flour taste. Gradually whisk in the beef broth and heavy cream, ensuring no lumps form. Allow the mixture to simmer until it thickens to your desired consistency. Fold in the pulled brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper, letting the flavors meld together. To assemble the pot pie, place one pie crust in a 9-inch pie dish and fill it with the brisket mixture. Top with the second pie crust, sealing the edges and cutting a few slits in the top for steam. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool slightly before serving, and enjoy this hearty, comforting dish!