Description
This savory Brisket Pot Pie combines tender shredded brisket with a creamy cheese and vegetable filling, encased in a flaky double pie crust. Featuring cheddar and Monterey Jack cheeses, red bell peppers, and aromatic herbs, this hearty dish is perfect for a comforting family meal.
Ingredients
Scale
Filling Ingredients
- 1 pound of shredded, cooked brisket
- 2 red bell peppers, diced
- 1 onion, cubed
- 2 garlic cloves, minced
- 1 cup of cheddar cheese, shredded
- ½ cup of Monterey Jack cheese, shredded
- ¼ cup of all-purpose flour
- ½ cup of beef broth
- ½ cup of heavy cream
- ½ teaspoon of dried thyme
- 2 teaspoons of salt
- ¼ teaspoon of black pepper
Pie Crust
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the pot pie.
- Sauté Vegetables: In a large pan over medium heat, sauté the cubed onion and minced garlic for about 3 minutes until fragrant. Add the diced red bell peppers and cook for an additional 2 minutes to soften them.
- Make the Sauce: Sprinkle the flour into the pan and cook for 1 minute, stirring constantly to eliminate raw flour taste. Gradually whisk in the beef broth and heavy cream, stirring until the mixture thickens. Once thickened, reduce the heat to low.
- Combine Filling: Fold in the shredded brisket along with the cheddar and Monterey Jack cheeses. Season with dried thyme, salt, and black pepper. Stir the filling mixture until everything is evenly combined and heated through.
- Prepare Pie Base: Roll out one pie crust and fit it into a 9-inch pie plate, pressing it gently to cover the base and sides evenly.
- Fill Pie: Spoon the brisket and cheese filling evenly into the prepared pie crust, distributing it well.
- Top and Seal: Roll out the second pie crust and place it over the filling. Crimp the edges together to seal the pie and cut slits on top to allow steam to escape during baking.
- Bake: Place the pot pie on the middle rack of the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Remove the pot pie from the oven and let it cool for about 5 minutes before slicing and serving to allow the filling to set.
Notes
- You can substitute pie crust with puff pastry for a flakier texture.
- Use leftover cooked brisket to save cooking time.
- Adjust the seasoning with additional salt or pepper as needed.
- For a dairy-free version, replace cheeses and heavy cream with suitable plant-based alternatives.
- Make sure to cut slits on the top crust to prevent sogginess from steam build-up.
