Brisket Pot Pie

A Deeply Satisfying Comfort Dish with Smoky Layers

This Brisket Pot Pie takes the rich, smoky flavor of slow-cooked beef brisket and wraps it in a creamy cheese sauce under a golden, flaky crust. It’s comfort food at its finest—perfect for using up leftover brisket or making ahead for a hearty family meal.

A must-bake for meat lovers and pie fans alike!

Why You’ll Love This Recipe:

Leftover Magic: The perfect way to transform smoked or slow-cooked brisket into something brand new.
Double Cheese Goodness: Cheddar and Monterey Jack create a thick, luscious filling.
Jalapeño Kick: Adds a subtle heat that enhances richness without overpowering.
One-Pan Assembly: Sauce, veggies, and meat cook together—no extra dishes needed.
Great for Sharing: Ideal for potlucks, Sunday dinners, or freezing for later.

Ingredients (Serves 6–8):

For the Filling:

1 lb cooked beef brisket , shredded or chopped (leftover from BBQ or slow cooker)
1 small onion , chopped
2 cloves garlic , minced
2 jalapeños , seeded and finely chopped (adjust spice level as desired)

For the Creamy Gravy Base:

¼ cup all-purpose flour
½ cup heavy cream (or whole milk for lighter version)
1½ cups beef broth (homemade or low-sodium store-bought)
2 tsp dried thyme (or 1 tbsp fresh thyme)
½ tsp salt , or to taste
¼ tsp black pepper , freshly ground

For the Crust:

2 9-inch pie crusts (store-bought or homemade – use puff pastry for extra flakiness)