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Ingredients for Brisket Jalapeño and Cheese Pot Pie
- 2 cups cooked brisket, shredded or chopped
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2-3 jalapeños, seeded and diced (adjust to taste)
- 1 cup frozen mixed vegetables (such as peas and carrots)
- 1 cup beef broth
- 1 cup shredded cheddar cheese (or your favorite melting cheese)
- 1 tablespoon flour (for thickening)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1 store-bought or homemade pie crust (enough to cover the top of the pie)
- 1 egg, beaten (for egg wash)
Kitchen Equipment Needed
- Large skillet – to sauté the filling ingredients.
- Mixing spoon – for combining ingredients.
- 9-inch pie dish or cast iron skillet – for baking the pot pie.
- Brush – to apply the egg wash on the pie crust.
How to Make Brisket Jalapeño and Cheese Pot Pie
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Sauté the Vegetables
In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion, garlic, and jalapeños, and sauté for 3-4 minutes until softened. Add the frozen mixed vegetables and cook for another 2 minutes, stirring occasionally.
Step 3: Add the Brisket and Broth
Stir in the cooked brisket, and cook for 2-3 minutes until the meat is heated through. Sprinkle the flour over the mixture and stir well to coat the ingredients evenly. Gradually pour in the beef broth, stirring constantly to create a thick, rich filling.
Step 4: Season and Add Cheese
Add the Worcestershire sauce, smoked paprika, salt, and pepper. Stir to combine. Remove the skillet from the heat and fold in the shredded cheese until it’s melted and evenly distributed throughout the filling.
Step 5: Assemble the Pot Pie
Transfer the brisket and vegetable filling into a 9-inch pie dish or cast iron skillet. Roll out the pie crust and place it over the top of the filling. Crimp the edges of the crust to seal, and use a knife to cut a few small slits in the top to allow steam to escape.
Step 6: Brush with Egg Wash
Brush the top of the pie crust with the beaten egg to give it a shiny, golden finish.
Step 7: Bake the Pot Pie
Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and allow the pie to cool for about 5 minutes before serving.
Tips and Variations
- Adjust the heat level: For more spice, leave the seeds in the jalapeños or add a pinch of cayenne pepper. For less heat, reduce the number of jalapeños or swap them out for mild green chiles.
- Add more veggies: Feel free to toss in some chopped bell peppers, mushrooms, or corn to bulk up the filling.
- Try different cheeses: If cheddar isn’t your thing, try using Monterey Jack, pepper jack, or even gouda for a different flavor profile.
- Make it gluten-free: Use a gluten-free pie crust and thicken the filling with cornstarch or gluten-free flour.
How to Store Leftovers
Storing Leftovers:
If you have leftovers, allow the pot pie to cool completely before covering it with aluminum foil or plastic wrap. Store it in the refrigerator for up to 3 days.
Reheating:
To reheat, simply place the pie in a 350°F oven for about 15-20 minutes until warmed through. You can also reheat individual portions in the microwave, though the crust may not be as crispy.
Pairing Suggestions
This rich and savory Brisket Jalapeño and Cheese Pot Pie pairs beautifully with:
- A light salad: A fresh green salad with a tangy vinaigrette will balance the richness of the pot pie.
- Roasted vegetables: Try serving with roasted Brussels sprouts, asparagus, or root vegetables for a hearty side.
- Beer or red wine: A cold beer, especially a lager or pale ale, complements the smoky flavors of the brisket. For wine lovers, a bold red wine like a Zinfandel or Cabernet Sauvignon works well.
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