Brisket Jalapeno and Cheese Pot Pie
This savory pot pie combines the richness of shredded brisket with the kick of jalapenos and the gooey goodness of melted cheese. It’s a perfect way to use leftover brisket and create a satisfying main course.
Ingredients:
- Brisket: 1 pound, cooked and shredded
- Jalapenos: 2, diced (remove seeds for less heat)
- Onion: 1, diced
- Garlic: 2 cloves, minced
- Cheddar Cheese: 1 cup, shredded
- Monterey Jack Cheese: 1/2 cup, shredded
- All-Purpose Flour: 1/4 cup
- Beef Broth: 1 1/2 cups
- Heavy Cream: 1/2 cup
- Dried Thyme: 2 teaspoons
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Pie Crusts: 2 (homemade or store-bought)
Instructions:
- Preheat the Oven:
- Heat your oven to 375°F (190°C).
- Sauté the Aromatics:
- In a large skillet, cook the diced onion and minced garlic over medium heat until softened, about 3 minutes.
- Add and Cook the Jalapenos:
- Add the diced jalapenos and cook for an additional 2 minutes, allowing their flavors to release.
- Make the Roux:
