Ingredients:
• 1 lb cooked beef brisket, pulled apart
• 2 jalapeños, chopped (seeds removed for milder flavor)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ¼ cup all-purpose flour
• 1 cup beef or chicken broth (optional, for the sauce)
• 1 tablespoon oil (for sautéing)
• Pie crust (store-bought or homemade)
Directions:
1. Preheat the oven to 375°F (190°C).
2. Sauté the vegetables:
• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Add the chopped onion and cook for about 5 minutes until soft and translucent.
• Stir in the chopped jalapeños and minced garlic and cook for another 1-2 minutes.
3. Make the filling:
• Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes, letting the flour absorb the moisture.
• Gradually add 1 cup of broth, stirring constantly to form a thickened sauce.
• Add the pulled brisket and stir until the mixture is heated through and well combined.
4. Add the cheese:
• Remove the skillet from the heat and stir in the shredded cheddar and Monterey Jack cheese until melted and smooth.
5. Assemble the pot pie:
• Transfer the brisket mixture into a pie dish or baking pan.
• Roll out your pie crust and place it over the top, trimming the edges and crimping to seal. Cut a few slits in the top to allow steam to escape.
6. Bake:
• Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbling.
7. Cool and serve:
• Let the pot pie cool for a few minutes before serving.
Enjoy!