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Brisket Jalapeño and Cheese Pot Pie

A cozy, cheesy pot pie loaded with tender shredded brisket, bright jalapeños, and a creamy filling, all tucked under a golden, flaky crust.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings 6
Calories 640 kcal

Ingredients
  

  • 2 cups cooked shredded beef brisket
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium jalapeños, seeded and finely chopped
  • 1 cup carrots, small dice
  • 1 cup frozen peas
  • 3 tablespoons all-purpose flour
  • 1.5 cups beef broth, low sodium
  • 1 cup heavy cream
  • 1.5 cups shredded sharp cheddar cheese
  • 0.5 cup shredded Monterey Jack cheese
  • 1 teaspoon kosher salt, plus more to taste
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried thyme
  • 1 sheet store-bought puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water

Instructions
 

  • Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or similar baking dish and set aside.
  • In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and foamy.
  • Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened and translucent.
  • Stir in the minced garlic and chopped jalapeños, cooking for 1 to 2 minutes until fragrant but not browned.
  • Add the diced carrots to the skillet and cook for another 3 to 4 minutes, just until they begin to soften.
  • Sprinkle the flour evenly over the vegetables, stirring constantly for 1 to 2 minutes to form a thick paste and cook off the raw flour taste.
  • Gradually pour in the beef broth while stirring, making sure to break up any lumps, and cook for 2 to 3 minutes until slightly thickened.
  • Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer for 2 to 3 minutes until it thickens into a creamy sauce.
  • Season the sauce with kosher salt, black pepper, smoked paprika, and dried thyme, stirring well to distribute the spices evenly.
  • Fold in the shredded brisket and frozen peas, mixing until everything is evenly coated in the sauce and heated through, about 2 minutes.
  • Remove the skillet from the heat and stir in the shredded sharp cheddar cheese and Monterey Jack cheese until melted and smooth.
  • Taste the filling and adjust seasoning with additional salt or pepper if needed, then transfer the mixture into the prepared pie dish, smoothing the top.
  • On a lightly floured surface, gently roll out the puff pastry sheet to fit your baking dish, then lay it over the filling, tucking or crimping the edges as desired.
  • Use a sharp knife to cut 3 to 4 small slits in the center of the pastry to allow steam to escape while baking.
  • In a small bowl, whisk together the egg and water to make an egg wash, then brush it evenly over the puff pastry surface.
  • Place the dish on a baking sheet to catch any drips and bake in the preheated oven for 25 to 30 minutes, or until the pastry is puffed and deep golden brown.
  • Remove the pot pie from the oven and let it rest for 10 to 15 minutes so the filling can set slightly before serving.
  • Spoon the brisket jalapeño and cheese pot pie into bowls or plates and serve warm, enjoying the creamy, cheesy filling and flaky crust.