This beloved recipe has been in our family for as long as I can remember—lovingly crafted by my grandmother and now reimagined with a spicy, cheesy upgrade.
Cheese & Jalapeño Brisket Pot Pie blends soul-warming comfort with bold, mouthwatering flavor. Tender brisket, melty cheese, and jalapeños come together in a creamy, savory filling, all wrapped in a golden, flaky crust. It’s perfect for chilly nights or whenever you’re craving something hearty and unforgettable.
Cheese & Jalapeño Brisket Pot Pie Recipe
Ingredients:
1 lb cooked, shredded brisket
2 jalapeños, finely chopped (remove seeds for milder heat)
1 medium onion, diced
2 garlic cloves, minced
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup all-purpose flour
1½ cups beef broth
½ cup heavy cream
½ tsp dried thyme
2 tsp salt
¼ tsp ground black pepper
2 pie crusts (store-bought or homemade)
Directions:
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