Cheese and Jalapeño Brisket Pot Pie takes a beloved comfort dish to the next level with tender, savory brisket, a spicy touch from jalapeños, and a creamy cheesy sauce. Wrapped in a flaky crust, this dish makes for a filling and satisfying meal ideal for a cozy night in.
Ingredients:
| Ingredient | Amount |
|---|---|
| Cooked, shredded brisket | 1 pound |
| Jalapeños, chopped (seeds removed for milder heat) | 2 |
| Onion, chopped | 1 |
| Garlic cloves, minced | 2 |
| Shredded Cheddar cheese | 1 cup |
| Shredded Monterey Jack cheese | ½ cup |
| All-purpose flour | ¼ cup |
| Beef broth | 1 ½ cups |
| Heavy cream (medium fat) | ½ cup |
| Dried thyme | ½ teaspoon |
| Salt | 2 teaspoons |
| Black pepper | ¼ teaspoon |
| Pie crusts (homemade or store-bought) | 2 |
Instructions:
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