Fiery Cheese & Jalapeño Brisket Pot Pie: A Bold Twist on Classic Comfort Food

Mild Version: Skip or reduce jalapeños and substitute with sweet bell peppers for a gentler heat.

Extra Cheesy: Add a mix of cheeses like Monterey Jack or pepper jack for deeper flavor.

Vegetarian Option: Replace brisket with roasted mushrooms or jackfruit and use vegetable broth instead of beef broth.

Spicy Boost: Add chipotle peppers in adobo sauce for smoky heat.

FAQ

Q: Can I use leftover brisket for this recipe?
A: Absolutely! Leftover brisket works perfectly and adds great flavor. Just shred it before mixing it in.

Q: What if I don’t have pie crust on hand?
A: You can substitute with puff pastry or make a biscuit topping for a different texture.

Q: How spicy is this pot pie?
A: The heat mainly comes from the jalapeños, so adjust the amount based on your preference. Removing the seeds reduces heat significantly.

Q: Can I make this pot pie ahead of time?
A: Yes, assemble it a day ahead, keep it refrigerated, and bake just before serving.