A savory and spicy twist on a classic pot pie! This recipe combines tender brisket, spicy jalapeños, and gooey melted cheese, all wrapped in a flaky golden crust. Perfect for cozy dinners or impressing guests with a unique dish.
Ingredients:
- 2 cups cooked and shredded brisket
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 2-3 jalapeños, finely chopped (adjust for spice level)
- 1/2 cup diced onion
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 package of store-bought pie crust (or homemade, if preferred)
Instructions:
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Filling: In a large skillet, melt butter over medium heat. Sauté onions and jalapeños until softened. Stir in flour and cook for 1 minute. Gradually whisk in beef broth and milk, creating a creamy sauce. Add garlic powder, smoked paprika, salt, and pepper.
- Combine Ingredients: Stir in the brisket, mixed vegetables, cream cheese, and cheddar cheese until well combined. Let the mixture simmer for 5 minutes, then remove from heat.
- Assemble the Pot Pie: Line a pie dish with one pie crust. Pour the brisket filling into the crust, then top with the second crust. Seal the edges and cut slits on top to allow steam to escape.
- Bake: Place the pot pie on a baking sheet and bake for 30-35 minutes or until the crust is golden brown.
- Cool and Serve: Let the pot pie cool for 5-10 minutes before serving. Enjoy!