My grandma has been making this for as long as I can remember!

Brisket Jalapeno and Cheese Pot Pie

This savory pot pie combines the richness of shredded brisket with the kick of jalapenos and the gooey goodness of melted cheese. It’s a perfect way to use leftover brisket and create a satisfying main course.

Ingredients:

• Brisket: 1 pound, cooked and shredded
• Jalapenos: 2, diced (remove seeds for less heat)
• Onion: 1, diced
• Garlic: 2 cloves, minced
• Cheddar Cheese: 1 cup, shredded
• Monterey Jack Cheese: 1/2 cup, shredded
• All-Purpose Flour: 1/4 cup
• Beef Broth: 1 1/2 cups
• Heavy Cream: 1/2 cup
• Dried Thyme: 2 teaspoons
• Salt: 1/2 teaspoon
• Black Pepper: 1/4 teaspoon
• Pie Crusts: 2 (homemade or store-bought)

Instructions:

1. Preheat the Oven:
   • Heat your oven to 375°F (190°C).
2. Sauté the Aromatics:
   • In a large skillet, cook the diced onion and minced garlic over medium heat until softened, about 3 minutes.
3. Add and Cook the Jalapenos:
   • Add the diced jalapenos and cook for an additional 2 minutes, allowing their flavors to release.
4. Make the Roux:
   1. Stir in the all-purpose flour and cook for 1 minute to create a roux. This will thicken the sauce later.
   2. Whisk in the Liquids:
      • Gradually add the beef broth and heavy cream to the skillet, whisking constantly to ensure no lumps form.
   3. Simmer and Thicken:
      • Bring the mixture to a simmer and cook until it thickens to your desired consistency.
   4. Incorporate the Cheesy Brisket Filling:
      • Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Let everything heat through and combine well.
   5. Assemble the Pot Pie:
      • Roll out one pie crust and use it to line a 9-inch pie dish. Pour the prepared brisket filling into the lined pie dish.
   6. Top with Second Crust and Seal:
      • Roll out the second pie crust and place it on top of the filling. Crimp the edges of the two crusts together to seal the pot pie. Cut a few slits in the top crust to allow steam to vent.
   7. Bake until Golden Brown:
      • Place the pot pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
   8. Serve and Enjoy:
      • Let the pot pie cool slightly before serving. Enjoy this delicious and comforting dish!

   This brisket jalapeno and cheese pot pie is a delightful combination of savory and spicy flavors, perfect for a hearty meal. Enjoy it with a side salad or some roasted vegetables for a complete dinner.