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)
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
