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:

1. Preheat the Oven:
   • Heat your oven to 375°F (190°C).
2. Sauté the Aromatics:
   • In a large skillet, cook the diced onion and minced garlic over medium heat until softened, about 3 minutes.
3. Add and Cook the Jalapenos:
   • Add the diced jalapenos and cook for an additional 2 minutes, allowing their flavors to release.
4. Make the Roux:
   1. Stir in the all-purpose flour and cook for 1 minute to create a roux. This will thicken the sauce later.
   2. Whisk in the Liquids:
      • Gradually add the beef broth and heavy cream to the skillet, whisking constantly to ensure no lumps form.
   3. Simmer and Thicken:
      • Bring the mixture to a simmer and cook until it thickens to your desired consistency.
   4. Incorporate the Cheesy Brisket Filling:
      • Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Let everything heat through and combine well.
   5. Assemble the Pot Pie:
      • Roll out one pie crust and use it to line a 9-inch pie dish. Pour the prepared brisket filling into the lined pie dish.
   6. Top with Second Crust and Seal:
      • Roll out the second pie crust and place it on top of the filling. Crimp the edges of the two crusts together to seal the pot pie. Cut a few slits in the top crust to allow steam to vent.
   7. Bake until Golden Brown:
      • Place the pot pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
   8. Serve and Enjoy:
      • Let the pot pie cool slightly before serving. Enjoy this delicious and comforting dish!

   This brisket jalapeno and cheese pot pie is a delightful combination of savory and spicy flavors, perfect for a hearty meal. Enjoy it with a side salad or some roasted vegetables for a complete dinner.