Ingredients :
- 1 pound of brisket, cooked and pulled apart
- Two jalapenos, chopped (take out seeds for milder flavor).
- Chopped onion.
- Chopped garlic, 2 cloves.
- 1 cup of shredded cheddar cheese
- Shredded Monterey Jack cheese, 1/2 cup.
- 1/4 cup of regular flour
- 1 1/2 cups of beef broth
- Half a cup of heavy cream
- 2 teaspoons of dried thyme
- Add half a teaspoon of salt.
- 1/4 teaspoon of black pepper
- Two pie crusts (made at home or bought at the store)
Instructions :
- Before baking, preheat the oven to 375°F (190°C).
- Cook the chopped onion and minced garlic in a big pan over medium heat until they are soft (around 3 minutes).
- Put the chopped jalapenos in the pan and cook them for 2 more minutes so their flavors come out.
- Prepare the roux: Mix the regular flour and cook for 1 minute to make a roux. This will make the sauce thicker later on.
- Mix the liquids: Slowly pour the beef broth and heavy cream into the pan while stirring continuously to prevent any lumps from forming.
- Heat the mixture until it starts to bubble gently and cook until it becomes as thick as you like.
- Add the tasty brisket and cheese filling. Add the shredded beef, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Allow everything to warm up and mix thoroughly.
- Make the Pot Pie: Flatten one pie crust and place it in a 9-inch pie dish. Put the ready brisket filling into the pie dish that has been lined.
- Place the second pie crust on top of the filling and seal it. Press the edges of the two crusts together to close the pot pie. Make a few cuts on the top layer to let out steam.
- Bake until golden brown: Put the pot pie in the oven that has been preheated and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve and enjoy: Allow the pot pie to cool a bit before you serve it. Savor this tasty and comforting meal!
