Introduction

When comfort food meets a spicy kick, you get a dish that warms your soul and awakens your taste buds. This Cheese and Jalapeño Brisket Pot Pie combines tender, slow-cooked brisket with creamy cheese and fiery jalapeños, all nestled under a golden, flaky crust. Perfect for chilly evenings or anytime you crave something hearty with a little attitude, this pot pie elevates a classic favorite to something truly unforgettable.

Ingredients:

For the filling:

2 cups cooked brisket, shredded

1 cup sharp cheddar cheese, shredded

2-3 jalapeños, finely diced (adjust to heat preference)

1 medium onion, diced

2 cloves garlic, minced

1 cup frozen peas and carrots mix

1/2 cup beef broth

1/2 cup heavy cream

2 tbsp butter

2 tbsp all-purpose flour

Salt and pepper to taste

1 tsp smoked paprika

1/2 tsp cumin

For the crust:

1 package refrigerated pie crusts (or homemade if preferred)

Instructions:

Prepare the filling:
In a large skillet, melt butter over medium heat. Add diced onions and cook until translucent, about 4-5 minutes. Stir in garlic and cook for another minute.

Make the sauce:
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Slowly whisk in beef broth and heavy cream, stirring until the mixture thickens, about 3-4 minutes.

Combine ingredients:
Add shredded brisket, jalapeños, peas, carrots, cheddar cheese, smoked paprika, cumin, salt, and pepper. Stir everything together and cook until the cheese is melted and the filling is thick and creamy. Remove from heat.

Assemble the pot pie:
Preheat oven to 400°F (200°C). Roll out one pie crust into a pie dish, pressing it into the bottom and sides. Pour the brisket filling evenly into the crust.

Top and seal:
Place the second pie crust over the filling. Trim excess dough and crimp edges to seal. Cut a few slits on top for steam to escape.

Bake:
Bake for 25-30 minutes or until the crust is golden brown and bubbly. Let the pot pie rest for 10 minutes before serving.

Serving and Storage Tips:

Serve your pot pie with a fresh green salad or roasted vegetables for a well-rounded meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes.

You can also freeze the unbaked pot pie. Wrap tightly and freeze for up to 2 months. Bake from frozen, adding extra time.

Variations: