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
Scale
- 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