Brisket Jalapeño and Cheese Pot Pie

Here’s a hearty recipe for Brisket Jalapeño and Cheese Pot Pie that combines tender brisket, spicy jalapeños, and gooey cheese in a comforting pie!

Brisket Jalapeño and Cheese Pot Pie Recipe

Ingredients:

• For the Filling:
  • 2 cups cooked brisket, shredded or diced
  • 1 cup cooked potatoes, diced
  • 1 cup jalapeños, sliced (fresh or pickled, adjust to taste)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
• For the Crust:
  • 2 refrigerated pie crusts (or homemade, if preferred)
• For Topping:
  • 1 egg (for egg wash)
  • Optional: chopped cilantro for garnish

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).

2. Prepare the Filling:

• In a large bowl, combine the cooked brisket, diced potatoes, sliced jalapeños, cheddar cheese, Monterey Jack cheese, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until well combined.

3. Assemble the Pot Pie:

• Roll out one of the pie crusts and fit it into a 9-inch pie dish.
• Pour the brisket filling into the crust, spreading it evenly.
• Roll out the second pie crust and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.

4. Brush with Egg Wash:

• In a small bowl, beat the egg and brush it over the top crust for a nice golden finish.

5. Bake:

• Bake in the preheated oven for about 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

6. Cool and Serve:

• Let the pot pie cool for about 10 minutes before slicing. Garnish with chopped cilantro if desired.

Enjoy!

This Brisket Jalapeño and Cheese Pot Pie is a deliciously hearty dish, perfect for a comforting dinner!