Ingredients:
• 1 lb cooked brisket, pulled apart
• 2 jalapenos, chopped (seeds removed for milder flavor)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ¼ cup all-purpose flour
• 1½ cups beef broth
• ½ cup heavy cream
• 2 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 pie crusts (homemade or store-bought)
Preparation:
1. Preheat Oven: Set to 375°F (190°C).
2. Cook Veggies: In a large pan over medium heat, sauté onion and garlic until softened (about 3 minutes). Add jalapenos and cook for 2 more minutes.
3. Make Roux: Stir in flour and cook for 1 minute. Gradually add beef broth and heavy cream while stirring to avoid lumps. Simmer until the mixture thickens.
4. Prepare Filling: Add pulled brisket, cheddar, Monterey Jack, thyme, salt, and pepper. Mix well and let it heat through.
5. Assemble Pot Pie:Place one pie crust in a 9-inch pie dish.
Fill with the brisket mixture.
Top with the second crust, seal the edges, and cut slits for steam.
6. Bake: Place in the oven and bake for 35–40 minutes until the crust is golden and the filling is bubbling.
7. Serve: Let the pot pie cool slightly before slicing. Enjoy this hearty and comforting meal!
