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.

 

Brisket Jalapeno and Cheese Pot Pie:

 

Ingredients:
Ingredient Quantity
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)