Savory shredded brisket combined with spicy jalapeños and melted cheese, all encased in a flaky, golden crust — this pot pie is ultimate comfort food with a flavorful kick.

Why You’ll Love This Recipe

• Tender Brisket: Slow-cooked, shredded beef delivers rich, hearty flavor.

• Cheesy & Spicy: Sharp cheddar and Monterey Jack cheese pair perfectly with jalapeño heat.

• Creamy Filling: A luscious roux-based sauce with beef broth and cream binds everything together.

• Easy Pie Assembly: Use store-bought crusts for a quick and delicious weeknight meal.

Ingredients

• 1 pound brisket, cooked and shredded

• 2 jalapeños, diced

• 1 onion, diced

• 2 cloves garlic, minced

• 1 cup shredded cheddar cheese

• 1/2 cup shredded Monterey Jack cheese

• 1/4 cup all-purpose flour

• 1 1/2 cups beef broth

• 1/2 cup heavy cream

• 2 teaspoons dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 pie crusts (homemade or store-bought)

Prep Time: 15 minutes
Cook Time: 15 minutes
Bake Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings

Step-by-Step Directions

Step 1: Preheat Oven

Set your oven to 375°F (190°C) to get it ready for baking.

Step 2: Sauté Aromatics

In a large skillet, sauté the diced onion and minced garlic over medium heat until softened and fragrant.

Step 3: Add Jalapeños

Stir in the diced jalapeños and cook for 2 more minutes to release their flavor and mild heat.

Step 4: Make the Roux

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to form a roux that will thicken your filling.

Step 5: Add Liquids

Gradually whisk in the beef broth and heavy cream, combining well and preventing lumps.

Step 6: Simmer Filling

Allow the mixture to simmer gently until it thickens into a creamy sauce.

Step 7: Stir in Remaining Ingredients

Add the shredded brisket, cheddar, Monterey Jack, dried thyme, salt, and pepper. Stir well to combine all flavors evenly.

Step 8: Prepare Pie Crust

Roll out one pie crust to fit your 9-inch pie dish and place it inside, trimming any excess.

Step 9: Fill and Top

Pour the brisket mixture into the crust, spreading evenly. Top with the second pie crust, sealing the edges by crimping. Cut slits in the top crust to allow steam to escape.

Step 10: Bake

Place the pot pie in the oven and bake for 35–40 minutes until the crust is golden brown and crisp.

Tips & Variations

• Brisket Substitute: Use leftover roast beef or shredded cooked chuck roast.

• Adjust Heat: Remove jalapeño seeds for milder flavor or add extra for more spice.

• Cheese Options: Swap cheeses for your favorites like pepper jack or gouda.

• Make Ahead: Assemble the pie and refrigerate for up to 24 hours before baking.

Frequently Asked Questions

Can I use refrigerated pie crust?

Yes, store-bought refrigerated pie crusts work perfectly and save time.

How do I know when the filling is thick enough?

Simmer the sauce until it coats the back of a spoon and isn’t runny.

Can I freeze this pot pie?

Yes, freeze before baking. Thaw overnight and bake as directed.

Final Thoughts

This Cheese and Jalapeño Brisket Pot Pie is a cozy, hearty meal that combines smoky beef, a touch of heat, and creamy cheese in a flaky crust. It’s ideal for feeding a crowd or meal prepping for a comforting dinner any day of the week.