Spoon the cooled filling into the prepared pie crust, spreading it evenly.
Sprinkle the remaining ½ cup of cheese over the top for an extra cheesy layer.
Top with the Second Crust:
Place the second pie crust over the filling. Trim any excess dough and crimp the edges together to seal.
Cut a few small slits in the top crust to allow steam to escape during baking.
Egg Wash and Toppings:
Brush the top crust with the beaten egg for a golden finish.
Sprinkle sesame seeds or chili flakes on top for added flavor and visual appeal.
Step 3: Bake the Pot Pie
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Bake:
Place the pot pie on a baking sheet to catch any drips.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Cool:
Remove the pot pie from the oven and let it rest for 10-15 minutes to set before slicing.
Serving Suggestions
Serve the pot pie warm with a side salad, roasted vegetables, or creamy mashed potatoes for a complete meal.
Add a dollop of sour cream or guacamole for a cool contrast to the spicy filling.
Tips for Success
Adjust the Spice Level:
If you prefer a milder flavor, use fewer jalapeños or replace them with bell peppers.
For more heat, leave the seeds in the jalapeños or add a dash of cayenne pepper.
Use Leftover Meat:
This recipe is perfect for repurposing leftover brisket, roast beef, or even shredded pork.
Customize the Vegetables:
Add diced bell peppers, mushrooms, or zucchini to the filling for extra texture and flavor.
Homemade Crust Option:
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