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.
