My grandma has been making this for as long as I can remember!
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.
Brisket Jalapeno and Cheese Pot Pie:
Ingredients:
| Ingredient | Quantity |
|---|---|
| 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:
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