If you’re craving a hearty, soul-soothing dish that marries the rich flavors of tender brisket with the creamy, melty goodness of cheese, then this Brisket Pot Pie with Cheddar and Monterey Jack Recipe is exactly what you need. Imagine flaky, golden crust encasing a savory filling of slow-cooked brisket, sweet red peppers, and sharp cheddar softened by the smooth Monterey Jack, all bound together in a luscious, creamy sauce. It’s comfort food elevated to a celebration-worthy centerpiece that’s perfect for sharing with friends and family any day of the week.

Brisket Pot Pie with Cheddar and Monterey Jack Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, well-balanced ingredients that pack a punch in flavor and texture. Each component plays an essential role, whether it’s contributing richness, color, or that lovely cheesy melt that makes this dish unforgettable.

1 pound shredded, cooked brisket: Tender, flavorful meat that’s the star of the pot pie, providing a robust, meaty base.
2 red bell peppers, diced: Adds sweetness and a pop of vibrant color to balance the richness.
1 onion, cubed: Builds depth and subtle sweetness when sautéed to soften.
2 garlic cloves, minced: Delivers a fragrant kick that wakes up the savory filling.
1 cup cheddar cheese, shredded: Sharp and tangy, it melts perfectly to create that signature cheesy stretch.
½ cup Monterey Jack cheese, shredded: Offers a creamy, mild complement to cheddar, smoothing out every bite.
¼ cup all-purpose flour: The thickening hero that gives the filling its luscious, velvety texture.
½ cup beef broth: Adds savory depth and moisture to the filling.
½ cup heavy cream: Rich and silky, it perfectly binds everything together in a creamy embrace.
½ teaspoon dried thyme: A subtle herbaceous note that pairs wonderfully with beef.
2 teaspoons salt: Essential for boosting all the flavors throughout the pie.
¼ teaspoon black pepper: Just enough peppery warmth to round out the seasoning.
2 pie crusts (homemade or store-bought): Flaky, buttery, and golden, these serve as the perfect vessel for the savory filling.

How to Make Brisket Pot Pie with Cheddar and Monterey Jack Recipe

Step 1: Sauté the Aromatics and Peppers

Start by heating a large pan over medium heat and sauté the cubed onion with the minced garlic for about 3 minutes until they release their wonderful aromas. Then add in the diced red bell peppers, cooking for an additional 2 minutes to soften them slightly while keeping their bright flavor and color intact. This base sets a flavorful foundation for your pie filling.

Step 2: Create the Creamy Sauce

Sprinkle the flour over the sautéed veggies and stir constantly for 1 minute to cook out the raw taste. Slowly pour in the beef broth and heavy cream, whisking to combine and prevent lumps. Continue stirring until the sauce thickens into a rich, creamy consistency that will perfectly coat the brisket and veggies later on.

Step 3: Mix in the Brisket and Cheeses

Reduce the heat and gently fold the shredded brisket into the thickened sauce, then add both the sharp cheddar and creamy Monterey Jack cheeses. Season with dried thyme, salt, and black pepper, stirring until the cheeses melt smoothly and every bite promises a luscious, cheesy punch combined with tender beef.

Step 4: Prepare the Pie Crusts

Roll out one pie crust and place it carefully into a 9-inch pie plate, making sure to press it into the corners without tearing. This crust acts as the sturdy, buttery base for your filling.

Step 5: Assemble and Bake

Ladle the warm brisket mixture into the pie crust, spreading it evenly. Roll out the second pie crust and gently cover the filling. Crimp the edges together to seal the pie and cut a few slits on top to let steam escape during baking. This helps the crust bake beautifully crisp while preventing the filling from bubbling over.

Step 6: Bake to Golden Perfection

Pop the pie into your preheated oven at 375°F (190°C) and bake for 35 to 40 minutes. You’ll know it’s done when the crust shines with a golden hue and the filling bubbles happily underneath. Let the pie rest for about 5 minutes after taking it out to allow everything to set slightly for easier slicing.

How to Serve Brisket Pot Pie with Cheddar and Monterey Jack Recipe

Garnishes

A sprinkle of fresh chopped parsley or a dash of finely chopped chives adds a vibrant green freshness and a mild sharpness that contrasts beautifully against the rich filling. For a touch more indulgence, a dollop of sour cream or a drizzle of tangy horseradish sauce on top brightens each bite.

Side Dishes

This pot pie pairs effortlessly with crisp, refreshing sides like a simple garden salad with lemon vinaigrette or roasted seasonal vegetables that add crunch and balance. Creamy mashed potatoes or buttery roasted potatoes also complement the pie’s decadence, making the meal fully satisfying.

Creative Ways to Present

Try baking this dish in individual ramekins or mini pie dishes for a fancy, personal-sized serving. It’s perfect for entertaining or a cozy date night. You can also serve slices over a bed of fresh greens for a lighter twist while still enjoying the full flavor profile.

Make Ahead and Storage

Storing Leftovers

Let your pot pie cool completely before covering it tightly with plastic wrap or aluminum foil. Stored in the refrigerator, leftovers will stay fresh and flavorful for up to 3 days, making a convenient and delicious meal for later.

Freezing

You can freeze the unbaked assembled pot pie by wrapping it well in plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months. When ready to bake, do not thaw; simply bake it at 375°F (190°C) for about 50-60 minutes or until golden and bubbling, adding extra time as needed.

Reheating

Reheat leftover pot pie in a conventional oven at 350°F (175°C) until warmed through, roughly 20 minutes, to retain the crust’s flakiness. Avoid microwaving if possible to keep the texture of the crust crisp and delightful.

FAQs

Can I use a different type of cheese instead of cheddar and Monterey Jack?

Absolutely! While cheddar and Monterey Jack provide a nice balance of sharpness and creaminess, you can experiment with cheeses like Gruyère, mozzarella, or even pepper jack for a little spice. Just choose cheeses that melt well to maintain that luscious texture.

Is it necessary to use cooked brisket, or can I use raw meat?

Using pre-cooked brisket is best because the filling only needs to be heated through and mixed with the sauce and cheese. Raw brisket would require a longer cooking time to become tender and would change the recipe’s timing and texture.

Can I make the pie crust from scratch?

Definitely! Homemade pie crust adds a lovely buttery flavor and can be tailored to your texture preference, whether flaky or tender. If short on time, quality store-bought crusts also work beautifully.

What can I substitute for heavy cream if I want a lighter version?

You can swap heavy cream with half-and-half or whole milk, though the sauce will be less rich and creamy. For a dairy-free alternative, coconut cream works but will add a subtle coconut flavor to the dish.

Can this pot pie be made vegetarian?

Yes! Substitute the brisket with hearty vegetables like mushrooms, lentils, or roasted root vegetables, and use vegetable broth instead of beef broth. Don’t forget to adjust seasonings to enhance the savory depth without meat.

Final Thoughts

Trust me when I say the Brisket Pot Pie with Cheddar and Monterey Jack Recipe is one of those dishes that feels like a warm hug in food form. It’s the perfect blend of savory meat, creamy cheese, and flaky crust that will quickly become a staple in your recipe rotation. So, gather your ingredients, roll up your sleeves, and dive into this delicious comfort meal—you won’t regret it!

Brisket Pot Pie with Cheddar and Monterey Jack Recipe

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4.4 from 60 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x

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Description

A hearty Brisket Pot Pie featuring tender shredded brisket cooked with bell peppers, onions, and a rich cheese sauce made from cheddar and Monterey Jack. Encased in a flaky, golden pie crust, this comforting dish is perfect for family dinners and gatherings.

Ingredients

Scale

Brisket Filling

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)

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Instructions

Preheat Oven: Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the filling.
Sauté Vegetables: In a large pan over medium heat, sauté the cubed onion and minced garlic for about 3 minutes until fragrant. Add diced red bell peppers and continue cooking for an additional 2 minutes until slightly softened.
Make Sauce: Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly to eliminate any raw flour taste. Gradually pour in the beef broth followed by the heavy cream, stirring continuously until the mixture thickens to a creamy consistency. Reduce heat to low once thickened.
Add Brisket and Cheese: Fold in the shredded brisket along with shredded cheddar and Monterey Jack cheese. Season with dried thyme, salt, and black pepper. Stir well to combine all ingredients and heat through for a couple of minutes, ensuring the cheese melts and the mixture is cohesive.
Prepare Pie Base: Roll out one pie crust and gently place it into a 9-inch pie plate, pressing it to fit snugly.
Assemble Pie: Spoon the brisket mixture evenly into the prepared pie crust. Roll out the second pie crust and lay it over the filling. Crimp the edges firmly to seal and cut several slits on top to allow steam to escape during baking.
Bake: Place the assembled pie on a baking sheet for easy handling and bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling hot.
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 slightly.

Notes

You can substitute the cheese blend with your favorite melting cheeses for varied flavor.
Leftover brisket can be used or freshly cooked brisket can be shredded for this recipe.
If using frozen pie crusts, ensure they are thawed before assembly for best results.
The filling can be made a day in advance and assembled just before baking to save time.
Adjust salt according to the saltiness of your cheese and broth.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: American