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Imagine this: tender, smoky brisket wrapped in a rich, cheesy, golden crust, bubbling with a creamy, savory filling. Brisket Pot Pie with Cheddar and Monterey Jack is the ultimate comfort food—a dish that brings together deep, slow-cooked flavors with the flaky, buttery goodness of homemade pot pie.
Whether you have leftover brisket from last night’s BBQ or you’re looking for a new twist on classic pot pie, this one’s a game-changer. Trust me, the combination of slow-cooked beef and gooey, melty cheese is pure magic in every bite!
Why You’ll Love Brisket Pot Pie
This dish isn’t just food—it’s an experience. Whether you’re making it for a cozy family dinner, a weekend gathering, or just because you deserve something delicious, here’s why this pot pie deserves a spot on your table:
Hearty & Satisfying: Packed with rich, slow-cooked brisket, creamy sauce, and melted cheese, this is the kind of meal that warms you from the inside out.
Great for Leftovers: Got leftover brisket from a cookout? This is the perfect way to give it a second life.
Golden, Flaky Crust: A buttery, flaky crust takes this pot pie to the next level. You can use store-bought dough for convenience or make your own if you’re feeling fancy.
Cheesy Goodness: With sharp cheddar and Monterey Jack melting into every bite, this pot pie has an irresistible creamy texture.
Customizable: Add in your favorite veggies, spice it up with jalapeños, or throw in some bacon for even more smoky flavor.
Ingredients in Brisket Pot Pie
Let’s talk about what makes this pot pie so special:
Brisket: The star of the show! Tender, smoky, and packed with flavor. If you don’t have leftovers, you can use shredded beef or even rotisserie chicken for a twist.
Cheddar & Monterey Jack Cheese: A perfect duo—cheddar for sharpness, Monterey Jack for creamy meltability.
Pie Crust: Buttery, flaky, and golden brown. You can use store-bought or homemade.
Vegetables: Classic pot pie veggies like onions, carrots, and peas add texture and sweetness.
Garlic & Onion: These aromatics bring depth to the filling.
Beef Broth: Creates a rich, flavorful base for the sauce.
Heavy Cream: Adds creaminess and makes the filling extra luxurious.
Butter & Flour: The secret to a smooth, thick sauce.
Seasonings: Salt, pepper, smoked paprika, and a touch of Worcestershire sauce for that deep umami flavor.
Instructions
Let’s dive into the steps to create this indulgent masterpiece:
Preheat Your Oven: Set your oven to 375°F (190°C). This ensures a beautifully golden crust.
Sauté the Veggies: In a large skillet, melt butter over medium heat. Add onions, carrots, and garlic, cooking until soft and fragrant.
Make the Sauce: Sprinkle flour over the veggies and stir well to coat. Slowly pour in beef broth and heavy cream, stirring constantly until thickened.
Add the Brisket & Cheese: Stir in the shredded brisket, cheddar, Monterey Jack, Worcestershire sauce, and seasonings. Cook until the cheese is melted and the filling is creamy.
Assemble the Pot Pie: Roll out your pie crust and place it in a greased pie dish. Pour the brisket mixture inside, spreading evenly. Cover with the top crust, crimp the edges, and cut a few slits to let steam escape.
Bake to Perfection: Brush the crust with an egg wash for a glossy finish. Bake for 30-35 minutes or until the crust is golden brown and crispy.
Let It Rest & Serve: Allow the pie to cool slightly before slicing in. Serve warm and enjoy!
How to Serve Brisket Pot Pie
This dish is rich and satisfying on its own, but if you want to round out your meal, here are some great pairings:
- Side Salad: A crisp, fresh salad with a tangy vinaigrette balances the richness.
- Roasted Vegetables: Roasted Brussels sprouts or asparagus make a great side.
- Mashed Potatoes: Double down on comfort with a creamy mashed potato side.
- Pickles or Slaw: A little acidity helps cut through the richness of the dish.
Additional Tips
- Shortcut Option: Use store-bought pie crust and pre-cooked brisket to save time.
- Spice It Up: Add jalapeños, cayenne, or a dash of hot sauce for some heat.
- Make It Extra Crispy: Brush the top crust with butter before baking for a deeper golden color.
- Storage Tip: Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
FAQ Section
Q1: Can I use store-bought pie crust?
A1: Absolutely! Store-bought crust makes this recipe even easier, but homemade crust adds an extra special touch.
Q2: What if I don’t have brisket?
A2: You can substitute shredded beef, roast beef, or even rotisserie chicken.
Q3: How do I store leftovers?
A3: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Q4: Can I freeze this pot pie?
A4: Yes! Assemble the pot pie but don’t bake it. Wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 45 minutes.
Q5: What’s the best way to reheat pot pie?
A5: Warm it in the oven at 350°F (175°C) for 15-20 minutes to maintain a crispy crust.
Q6: Can I add bacon for extra flavor?
A6: Absolutely! Crispy bacon bits take this dish to the next level.
Q7: Can I make mini pot pies instead?
A7: Yes! Use ramekins or a muffin tin to make individual servings.
Q8: What can I use instead of heavy cream?
A8: Whole milk or a mix of milk and butter works as a substitute, though the texture may be slightly less creamy.
Q9: Can I make this ahead of time?
A9: Yes! Assemble the pie in advance, refrigerate, and bake when ready.
Q10: How do I prevent a soggy crust?
A10: Pre-bake the bottom crust for 5 minutes before adding the filling.
Final Thoughts
If you’re looking for the ultimate comfort food with a gourmet twist, Brisket Pot Pie with Cheddar and Monterey Jack is the way to go. It’s hearty, cheesy, rich, and absolutely packed with flavor. Whether you’re using up leftover brisket or making it from scratch, this pot pie is bound to be a new family favorite.
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Brisket Pot Pie with Cheddar and Monterey Jack
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Brisket Pot Pie is the ultimate comfort food, packed with tender shredded brisket, melted cheddar and Monterey Jack cheese, and a flaky golden crust. The rich, creamy filling is flavored with sautéed onions, garlic, and red bell peppers, all wrapped in a buttery pie crust. Perfect for a hearty dinner or a cozy weekend meal!
Ingredients
- 1 lb. shredded, cooked brisket
- 2 red bell peppers, diced (remove seeds for less heat)
- 1 onion, cubed
- 2 garlic cloves, minced
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup all-purpose flour
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C).
- Sauté the Aromatics: In a large pan over medium heat, cook the onion and garlic until soft and fragrant (about 3 minutes). Add the diced red bell peppers and sauté for another 2 minutes.
- Prepare the Sauce: Sprinkle in the all-purpose flour and stir for 1 minute to cook out the raw flour taste. Slowly pour in the beef broth and heavy cream, stirring constantly until the sauce thickens. Reduce heat.
- Add the Brisket and Cheese: Fold in the shredded brisket, cheddar, and Monterey Jack cheese. Stir in dried thyme, salt, and pepper, mixing well until the filling is heated through.
- Assemble the Pie: Roll out one of the pie crusts and place it into a 9-inch pie plate. Spoon the brisket mixture into the crust, then place the second pie crust on top. Crimp the edges together and cut a few small slits to allow steam to escape.
- Bake the Pot Pie: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Let the pot pie cool for a few minutes before slicing. Enjoy the rich, cheesy brisket filling with the crisp, flaky crust!
Nutrition
- Serving Size: 1/6 of pie
- Calories: 510
- Sugar: 4g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg