For the filling:
- 3 cups cooked beef brisket, shredded or chopped
- 2 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1–2 jalapeños, seeded and finely diced (adjust for heat)
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 ½ cups beef broth
- ½ cup heavy cream or whole milk
- 1 cup shredded sharp cheddar cheese
- ½ tsp smoked paprika
- ½ tsp Worcestershire sauce
- Salt & black pepper to taste
- Optional: 1 cup frozen corn or peas
For the crust:
- 2 store-bought pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
🥧 Instructions
Preheat oven to 375°F (190°C). Grease a 9-inch deep-dish pie plate or oven-safe skillet .
Sauté the veggies
- In a large skillet, melt butter over medium heat.
- Add onion and cook 5 minutes until soft.
- Stir in garlic and jalapeños; cook 1 minute more.
Make the sauce
- Sprinkle in flour and stir 1 minute to cook off raw taste.
- Gradually whisk in beef broth and cream.
- Bring to a simmer and cook 3–5 minutes until thickened.
Add brisket & cheese
- Stir in shredded brisket, cheddar, smoked paprika, Worcestershire, salt, and pepper.
- Add corn or peas if using.
- Remove from heat and let cool slightly.
Assemble the pie
- Pour filling into the pie plate.
- Top with the first crust (bottom layer, if using double crust).
- Cover with the second crust , crimping edges to seal.
- Cut 3–4 slits in the top for steam to escape.
Egg wash & bake
- Brush crust with beaten egg for a golden finish.
- Bake for 30–35 minutes , until crust is golden and filling is bubbly.
- Let rest 10 minutes before slicing.
Serve warm
- Plate and enjoy with a dollop of sour cream or extra jalapeños on the side.
Tips for the Best Pot Pie
🔥 Use leftover brisket — from a Sunday roast or smoked brisket
🔥 Control the heat — remove jalapeño seeds for mild, keep them for fire
🔥 Prevent sogginess — blind-bake the bottom crust for 10 minutes if using
🔥 Make it ahead — assemble and refrigerate overnight. Add 10 minutes to bake time
🔥 Freeze for later — unbaked or cooked, it freezes beautifully for up to 3 months
Ways to Customize Your Pot Pie
Love the base? Try these fun twists:
- 🌶️ Spicier Kick – Add chipotle peppers or hot sauce to the filling
- 🍠 Sweet Potato Crust – Swap top crust for mashed sweet potatoes (shepherd’s pie style)
- 🧀 Pepper Jack Cheese – Swap cheddar for pepper jack for extra heat
- 🍗 Pulled Pork Version – Use smoked pork instead of brisket
- 🥔 Dairy-Free Option – Skip cheese, use nutritional yeast for flavor
- 🥬 Veggie Loaded – Add mushrooms, bell peppers, or spinach
What to Serve With Brisket Pot Pie
This dish is a complete meal in a dish , but here are some great pairings:
- A crisp green salad with ranch dressing
- Pickled red onions or banana peppers
- Cornbread or garlic toast
- A cold beer or sweet tea
Perfect for:
- Cozy family dinners
- Holiday meals
- Game day feasts
- Freezing for future comfort
Frequently Asked Questions
❓ Can I use frozen pie crust?
Yes — store-bought crusts work perfectly. No need to thaw.
❓ Can I make it with chicken?
Absolutely! Swap brisket for shredded chicken and use chicken broth.
❓ Can I make it gluten-free?
Yes — use gluten-free flour and gluten-free pie crust .
❓ Can I freeze it?
Yes! Freeze before or after baking . Thaw in the fridge and reheat in the oven.
Final Thoughts
Cheese and Jalapeño Brisket Pot Pie is the perfect balance of rich, spicy, and comforting — a dish that’s bold enough to excite and cozy enough to satisfy .
With its flaky crust, tender brisket, and creamy cheesy filling , it’s no wonder this recipe is a family favorite and dinner hero .
So next time you want a hearty, flavorful meal that feels special but doesn’t take all day — bake a pie of this Texas-inspired masterpiece .
Because comfort food shouldn’t be boring — it should pack a punch .
