Brisket Pot Pie with Cheddar and Monterey Jack is the ultimate comfort food, combining tender, slow-cooked brisket with rich, melty cheeses and a flaky, golden crust. This hearty dish is perfect for cozy family dinners, special gatherings, or when you need a warm, satisfying meal. With its savory filling and buttery pastry, it’s sure to become a favorite in your household.
Why You’ll Love This Recipe
- Rich and Savory – The smoky, tender brisket combined with cheddar and Monterey Jack creates a deeply flavorful filling.
- Comforting and Hearty – Perfect for cold nights, this pot pie is warm, cheesy, and satisfying.
- Easy to Customize – You can add your favorite vegetables or swap out the cheeses to suit your taste.
- Great for Leftovers – This dish stores well, making it a convenient option for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded, cooked brisket
- Red bell peppers, diced
- Onion, cubed
- Garlic cloves, minced
- Cheddar cheese, shredded
- Monterey Jack cheese, shredded
- All-purpose flour
- Beef broth
- Heavy cream
- Dried thyme
- Salt and black pepper
- Pie crusts (homemade or store-bought)
Directions
- Preheat the Oven – Set your oven to 375°F (190°C).
- Sauté the Vegetables – In a large pan over medium heat, cook the onions and garlic until fragrant. Add the diced red bell peppers and cook for another 2 minutes.
- Make the Sauce – Sprinkle in the flour and stir for a minute. Slowly pour in the beef broth and heavy cream, stirring continuously until thickened.
- Add the Brisket and Cheese – Mix in the shredded brisket, cheddar, and Monterey Jack cheeses. Season with thyme, salt, and pepper.
- Assemble the Pie – Place one pie crust into a baking dish. Pour in the filling, then cover with the second crust, sealing the edges and cutting a few slits on top.
- Bake – Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
Servings and Timing
- Servings: 6
- Preparation Time: 20 minutes
- Cooking Time: 35-40 minutes
- Total Time: About 1 hour
Variations
- Add More Veggies – Try peas, carrots, or mushrooms for added nutrition and texture.
- Use Different Cheeses – Swap in Gruyère, mozzarella, or smoked Gouda for a unique twist.
- Spice It Up – Add a pinch of cayenne pepper or smoked paprika for extra depth of flavor.
- Mini Pot Pies – Make individual servings by using ramekins instead of a large pie dish.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container for up to 3 days.
- Freezing – Freeze the assembled, unbaked pie for up to 3 months. Bake directly from frozen, adding extra baking time.
- Reheating – Warm in the oven at 350°F (175°C) for about 20 minutes to maintain a crispy crust.
FAQs
How can I make this pot pie ahead of time?
Assemble the pie and refrigerate it for up to 24 hours before baking.
Can I use store-bought pie crust?
Yes, store-bought crusts save time and work just as well.
What type of brisket should I use?
Use shredded, cooked brisket. Leftover brisket is perfect for this recipe.
Can I add other vegetables?
Absolutely! Peas, carrots, and mushrooms are great additions.
How do I prevent a soggy crust?
Pre-bake the bottom crust for a few minutes before adding the filling.
Is there a vegetarian version of this recipe?
Yes, substitute brisket with plant-based protein or hearty vegetables.
Can I use different cheeses?
Yes! Try Gruyère, mozzarella, or smoked Gouda for variety.
How do I know when the pie is done?
The crust should be golden brown, and the filling should be bubbling.
Can I make mini pot pies?
Yes, use small ramekins and adjust the baking time accordingly.
What should I serve with brisket pot pie?
A fresh green salad or roasted vegetables pair well with this dish.
Conclusion
Brisket Pot Pie with Cheddar and Monterey Jack is a deliciously rich, comforting meal that’s perfect for any occasion. Whether you’re using leftover brisket or making it fresh, this dish delivers bold flavors and a flaky, golden crust that will have everyone coming back for seconds
Print
Brisket Pot Pie with Cheddar and Monterey Jack
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: ~1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Brisket Pot Pie with Cheddar and Monterey Jack is the ultimate comfort food, featuring tender, slow-cooked brisket, melty cheeses, and a flaky, golden crust. Perfect for family dinners or cozy gatherings, this savory pot pie is rich, hearty, and easy to customize.
Ingredients
- 2 cups shredded, cooked brisket
- 1 red bell pepper, diced
- 1 small onion, cubed
- 2 garlic cloves, minced
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 tbsp all-purpose flour
- 1 cup beef broth
- ½ cup heavy cream
- ½ tsp dried thyme
- Salt and black pepper, to taste
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat the Oven – Set to 375°F (190°C).
- Sauté the Vegetables – In a large pan over medium heat, cook onions and garlic until fragrant. Add red bell peppers and cook for another 2 minutes.
- Make the Sauce – Stir in flour and cook for 1 minute. Slowly add beef broth and heavy cream, stirring until thickened.
- Add Brisket and Cheese – Mix in shredded brisket, cheddar, and Monterey Jack. Season with thyme, salt, and pepper.
- Assemble the Pie – Line a baking dish with one pie crust. Pour in the filling, cover with the second crust, seal edges, and cut slits on top.
- Bake – Bake for 35-40 minutes or until the crust is golden brown and filling is bubb
Notes
- Brisket Options: Leftover smoked or slow-cooked brisket works best for this recipe. If using freshly cooked brisket, ensure it’s tender and easy to shred.
- Preventing a Soggy Crust: For an extra-crispy bottom crust, pre-bake it for 5-7 minutes before adding the filling.
- Cheese Variations: Swap out cheddar and Monterey Jack for Gruyère, smoked Gouda, or mozzarella for a different flavor profile.
- Vegetable Additions: Peas, carrots, mushrooms, or even corn can be added for extra texture and nutrients.
- Storage Tips: Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze the unbaked pie for up to 3 months.
- Reheating: To maintain a flaky crust, reheat in the oven at 350°F (175°C) for about 20 minutes rather than using a microwave.
- Mini Pot Pie Option: Use ramekins for individual servings and adjust the baking time to about 25-30 minutes.
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