Description
This hearty Brisket Pot Pie with Cheddar and Monterey Jack combines tender shredded brisket with sautéed vegetables and a creamy cheese sauce, all encased in a flaky double pie crust. Perfect for a comforting dinner, this pot pie delivers rich flavors with a golden, crispy crust and a savory filling bursting with melted cheddar and Monterey Jack cheeses.
Ingredients
Scale
Filling Ingredients
- 1 pound of shredded, cooked brisket
- 2 red bell peppers, diced
- 1 onion, cubed
- 2 garlic cloves, minced
- 1 cup of cheddar cheese, shredded
- ½ cup of Monterey Jack cheese, shredded
- ¼ cup of all-purpose flour
- ½ cup of beef broth
- ½ cup of heavy cream
- ½ teaspoon of dried thyme
- 2 teaspoons of salt
- ¼ teaspoon of black pepper
Pie Crust
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Sauté Vegetables: In a large pan over medium heat, sauté the cubed onion and minced garlic for about 3 minutes until they become fragrant and start to soften. Add the diced red bell peppers and cook for an additional 2 minutes to further soften.
- Make Sauce: Stir in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste. Gradually pour in the beef broth and heavy cream while stirring continuously until the mixture thickens into a creamy sauce. Once thickened, reduce the heat to low.
- Add Brisket and Cheese: Fold the shredded brisket, shredded cheddar, and Monterey Jack cheese into the sauce. Season with dried thyme, salt, and black pepper. Stir the mixture until everything is well combined and heated through.
- Assemble Pie: Roll out one pie crust and line a 9-inch pie plate with it. Spoon the brisket and cheese filling evenly into the crust.
- Top Pie: Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together and cut several slits on top to allow steam to escape while baking.
- Bake: Place the pie in the preheated oven and bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbling hot.
- Cool and Serve: Remove the pie from the oven and let it cool for about 5 minutes before slicing and serving to allow the filling to set slightly.
Notes
- Use pre-cooked shredded brisket to reduce preparation time significantly.
- If you prefer a spicier kick, add some crushed red pepper flakes when sautéing the vegetables.
- For a richer sauce, substitute heavy cream with half-and-half or whole milk, but the sauce may be less thick.
- Ensure the slits on the top crust are large enough to allow steam to escape to prevent soggy crust.
- This pot pie can be prepared a day ahead; just assemble and refrigerate before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
