Why You’ll Love This Recipe
This Brisket Pot Pie is the perfect way to enjoy leftover brisket in a rich, savory dish that’s bursting with flavor. The combination of shredded brisket, melty cheeses, and sautéed vegetables creates a creamy filling that pairs beautifully with a flaky pie crust. It’s an indulgent and hearty dish that’s sure to become a favorite in your household.
Ingredients
- 1 pound of shredded, cooked brisket
- 2 red bell peppers, diced (remove seeds for less heat)
- 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
- 2 pie crusts (homemade or store-bought)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Your Oven: Start by preheating your oven to 375°F (190°C).
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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 an additional 2 minutes.
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Prepare the Roux: Stir in the flour and cook for about 1 minute. Gradually add the beef broth and heavy cream, stirring constantly until the sauce thickens. Reduce the heat once thickened.
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Add the Brisket and Cheeses: Fold in the shredded brisket, cheddar, and Monterey Jack cheese. Season with thyme, salt, and pepper, and stir until everything is well combined and heated through.
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Assemble the Pie: Roll out one pie crust and place it in a 9-inch pie plate. Spoon the brisket mixture into the crust. Roll out the second crust and place it on top. Crimp the edges to seal and cut a few slits on the top for steam to escape.
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Bake the Pot Pie: Bake the pie for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Variations
- Vegetarian Version: Replace the brisket with sautéed mushrooms or lentils for a hearty, plant-based alternative.
- Different Cheeses: Feel free to swap out the cheddar and Monterey Jack with other cheeses like gouda or mozzarella for a unique twist.
- Add Spices: Spice up the filling with chili powder, paprika, or cayenne pepper for an extra kick.
Storage/Reheating
- Storage: Leftover brisket pot pie can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes, or until the filling is hot and the crust is crisp.
FAQs
Can I make the brisket pot pie ahead of time?
Yes, you can assemble the pot pie and store it in the fridge for up to 24 hours before baking. This makes it a perfect dish for prepping ahead of time!
What’s the best way to reheat leftover brisket pot pie?
Simply reheat leftovers in the oven at 350°F (175°C) for about 20 minutes, or until the filling is hot and the crust is crisp.
Can I freeze brisket pot pie?
Absolutely! You can freeze the assembled, unbaked pie for up to 3 months. When you’re ready to bake, pop it straight into the oven from frozen—just add an additional 15-20 minutes to the baking time.
Can I use store-bought pie crusts?
Yes, store-bought pie crusts work perfectly for this recipe and save you time. You can also use homemade pie crusts if you prefer.
How do I prevent the crust from getting soggy?
To prevent the crust from becoming soggy, make sure to pre-cook the filling until it thickens, and bake the pie in a preheated oven. If needed, brush the crust with a beaten egg wash for a golden, crispy finish.
Can I use fresh brisket instead of leftover brisket?
Yes, you can use fresh brisket. Simply cook it until tender and shred it before using it in the pie.
Can I add other vegetables to the filling?
Definitely! You can add vegetables like peas, carrots, or potatoes to the filling to suit your taste.
How do I make the crust extra golden?
Brush the top crust with a mixture of egg and water before baking to achieve a shiny, golden finish.
How long should I let the pie cool before serving?
Let the pot pie cool for about 5 minutes to allow the filling to set and make it easier to slice.
Can I double the recipe for a larger crowd?
Yes, you can easily double the recipe and make two pot pies to serve a larger group.
Conclusion
This Brisket Pot Pie with Cheddar and Monterey Jack is the ultimate comfort food, combining savory brisket, creamy cheeses, and a flaky crust into one delicious dish. Whether you’re making it for dinner or prepping it ahead of time, it’s sure to satisfy everyone at the table. Enjoy this hearty, indulgent meal that brings a perfect balance of flavors and textures in every bite.
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Brisket Pot Pie with Cheddar and Monterey Jack
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
This Brisket Pot Pie with Cheddar and Monterey Jack is a comforting, indulgent twist on a classic pot pie. Combining tender brisket, creamy cheeses, and a flaky golden crust, it’s the ultimate dish for cozy meals, leftover brisket, or special occasions.
Ingredients
- 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
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pan, sauté the onion and garlic over medium heat for about 3 minutes until fragrant. Add the red bell peppers and cook for another 2 minutes.
- Stir in the flour and cook for 1 minute. Gradually add the beef broth and heavy cream, stirring until the mixture thickens. Reduce the heat once thickened.
- Fold in the shredded brisket, cheddar, and Monterey Jack cheese. Season with thyme, salt, and black pepper. Stir until well combined and heated through.
- Roll out one pie crust and place it in a 9-inch pie plate. Spoon the brisket mixture into the pie crust.
- Roll out the second pie crust and place it on top. Crimp the edges to seal and cut slits on top to let steam escape.
- Bake the pie for 35 to 40 minutes, or until the crust is golden and the filling is bubbling.
- Let it cool for about 5 minutes before serving.
Notes
- You can easily substitute brisket with sautéed mushrooms or lentils for a vegetarian version.
- Feel free to experiment with different cheeses such as gouda or mozzarella for variety.
- To make the filling spicier, add chili powder, paprika, or cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
