This recipe is for a delicious **Brisket Pot Pie** that combines the rich flavors of pulled brisket, jalapeños, and a creamy cheese sauce, all encased in a flaky pie crust. Here’s a quick summary of the steps and ingredients for clarity:
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### **Ingredients:**
– **1 pound** cooked and pulled brisket
– **2 jalapeños**, chopped (remove seeds for milder flavor)
– **1 onion**, chopped
– **2 cloves garlic**, 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 teaspoons** dried thyme
– **½ teaspoon** salt
– **¼ teaspoon** black pepper
– **2 pie crusts** (store-bought or homemade)
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### **Instructions:**
1. **Preheat oven** to 375°F (190°C).
2. **Cook aromatics**: In a large pan, sauté onion and garlic until soft (about 3 minutes). Add jalapeños and cook for 2 more minutes.
3. **Make the roux**: Stir in flour and cook for 1 minute to form a roux.
4. **Add liquids**: Slowly pour in beef broth and heavy cream, stirring continuously to avoid lumps. Simmer until thickened.
5. **Combine filling**: Add pulled brisket, cheddar cheese, Monterey Jack cheese, thyme, salt, and pepper. Mix well and heat through.
6. **Assemble pot pie**:
– Place one pie crust in a 9-inch pie dish.
– Add the brisket filling.
– Top with the second pie crust, seal the edges, and cut slits in the top to vent.
7. **Bake**: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
8. **Cool and serve**: Let the pot pie cool slightly before serving.
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This hearty and comforting dish is perfect for a cozy dinner! Enjoy! 😊