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

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If you thought pot pie couldn’t get any better, think again. This Cheese and Jalapeño Brisket Pot Pie takes the classic comfort dish and gives it a bold twist. Tender shredded brisket, melty cheese, and just the right amount of jalapeño heat come together in a creamy filling, all wrapped in a flaky golden crust. It’s hearty, satisfying, and perfect for cozy dinners that feel extra special.

Cheese and Jalapeño Brisket Pot Pie

Ingredients:

Ingredient Quantity
Cooked and shredded brisket 1 pound
Jalapeños, chopped (seeds removed for less heat) 2
Onion, chopped 1
Garlic, minced 2 cloves
Shredded Cheddar cheese 1 cup
Shredded Monterey Jack cheese ½ cup
All-purpose flour ¼ cup
Beef broth 1 ½ cups
Heavy cream ½ cup
Dried thyme ½ teaspoon
Salt 2 teaspoons
Black pepper ¼ teaspoon
Pie crusts, handmade or store-bought 2

Instructions:

  1. Preheat Oven: Heat oven to 375°F (190°C).
  2. Prepare Aromatics: In a skillet or Dutch oven, add oil (if needed) and cook onion and garlic for 3 minutes until fragrant.
  3. Sauté Jalapeños: Add chopped jalapeños and cook for 2 more minutes.
  4. Make the Roux: Sprinkle flour over the aromatics and stir for 1 minute to form a roux.
  5. Add Liquids: Slowly whisk in beef broth and heavy cream, stirring until smooth.
  6. Thicken Filling: Simmer until the mixture thickens to your liking.
  7. Blend in Brisket & Cheese: Lower heat and stir in brisket, Cheddar, Monterey Jack, thyme, salt, and pepper. Mix until cheese is melted and filling is heated through.
  8. Assemble Pot Pie: Line a 9-inch pie dish with one crust. Spoon in the brisket filling. Top with the second crust, sealing the edges. Cut small slits in the top to vent steam.
  9. Bake: Bake 35–40 minutes until the crust is golden brown and the filling is bubbling.
  10. Rest & Serve: Let cool for 10–15 minutes before slicing. Serve warm and enjoy cheesy, savory perfection.

This Cheese and Jalapeño Brisket Pot Pie is bold, creamy, and full of flavor—a comfort food favorite with a spicy, cheesy twist.