Introduction
This pot pie combines tender, smoky brisket with the bold kick of jalapeños and the creamy richness of melted cheese. Wrapped in a golden, flaky crust, it’s hearty enough for a main dish yet unique enough to impress at gatherings. The layers of flavor make it the perfect comfort food with a little Southern heat.
Ingredients (Serves 6–8)
- 2 cups cooked brisket, shredded or chopped
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 fresh jalapeños, seeded and diced (adjust to spice level)
- 1 red bell pepper, diced
- 1 cup frozen corn
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup beef broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt & black pepper, to taste
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 1 refrigerated pie crust (or puff pastry sheet)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare filling: In a skillet, heat olive oil over medium heat. Sauté onion, garlic, jalapeños, and bell pepper until softened. Add brisket and corn, stirring until heated through.
- Make sauce: Stir in cream of mushroom soup, beef broth, paprika, cumin, salt, and pepper. Let simmer for 5–7 minutes until thickened slightly. Remove from heat and stir in 1 cup of cheese.
- Assemble pie: Preheat oven to 375°F (190°C). Transfer filling into a greased pie dish. Sprinkle remaining cheese on top. Cover with pie crust, sealing edges, and cutting a few small slits for steam release. Brush crust with beaten egg.
- Bake: Place in oven and bake for 30–35 minutes, or until crust is golden brown and crisp.
- Cool & serve: Allow to rest 10 minutes before serving to let the filling set.
Tips & Variations
- Use leftover smoked brisket for the best flavor.
- For extra creaminess, stir in 2 tablespoons of sour cream or cream cheese before baking.
- Add black beans or pinto beans for more Southwest flair.
- If you love spice, keep the jalapeño seeds or add a dash of cayenne pepper.
Enjoy !!
