Warm up your dinner table with this Brisket Jalapeño and Cheese Pot Pie, a mouthwatering blend of tender shredded brisket, spicy jalapeños, creamy cheese, and a flaky, golden pie crust. This hearty dish is perfect for cozy nights or impressing your family with bold flavors. Spicy, savory, and oh-so-comforting, it’s a meal that’ll leave everyone asking for seconds!

Ingredients (Serves 6)

For the Filling:

• 2 cups cooked brisket, shredded
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 jalapeños, seeded and finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup beef broth
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika

For the Crust:

• 2 pie crusts (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).

Step 2: Prepare the Filling

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5–7 minutes.
2. Stir in minced garlic and chopped jalapeños, cooking for 1–2 minutes until fragrant.
3. Add butter to the skillet. Once melted, stir in flour to create a roux. Cook for 1–2 minutes, stirring constantly.
4. Gradually whisk in beef broth and heavy cream, stirring until the sauce thickens, about 3–4 minutes.
5. Add shredded brisket, cheddar cheese, Monterey Jack cheese, salt, black pepper, and smoked paprika. Stir until the cheese melts and the filling is well combined. Remove from heat.

Step 3: Assemble the Pot Pie

1. Roll out one pie crust and fit it into a 9-inch pie dish.
2. Pour the brisket filling into the crust, spreading it evenly.
3. Roll out the second pie crust and place it over the filling. Trim excess dough and crimp the edges to seal.
4. Cut a few small slits in the top crust to allow steam to escape.
5. Brush the top with beaten egg for a golden, glossy finish.

Step 4: Bake

1. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly.

Step 5: Serve

1. Let the pot pie cool for a few minutes before slicing.
2. Serve warm and enjoy the spicy, cheesy goodness!

Tips for Success

• Brisket Prep: Use leftover brisket or slow-cook a fresh cut for maximum tenderness. Shred it finely for the best texture.
• Spice Level: Adjust the heat by adding more or fewer jalapeños, or keep some seeds for extra kick.
• Crust Options: Store-bought crusts save time, but a homemade buttery crust elevates the dish.
• Add Veggies: Mix in diced carrots, peas, or mushrooms for extra heartiness.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain the crust’s crispness.
• Freezing: Assemble the pie (unbaked) and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the cooking time.

Why You’ll Love This Recipe

This Brisket Jalapeño and Cheese Pot Pie is the ultimate comfort food, combining smoky brisket, melty cheese, and a spicy kick from jalapeños, all wrapped in a flaky pie crust. It’s a crowd-pleaser that’s perfect for chilly evenings, game days, or any time you’re craving something hearty and flavorful. With its rich filling and golden crust, this pot pie is sure to become a family favorite!

Whip up this spicy, savory dish tonight and share your thoughts in the comments! Got a twist on the recipe? We’d love to hear it! 🥧🌶️

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Originally published on 25insurance.com on August 25, 2025.