Brisket Jalapeno and Cheese Pot Pie
Ingredients:
- 1 pound brisket, cooked and shredded
- 2 jalapenos, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of shredded cheddar cheese
- 1/2 cup of shredded Monterey Jack cheese
- 1/4 cup of all-purpose flour
- 1 1/2 cups of beef broth
- 1/2 cup of heavy cream
- 2 teaspoons of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 pie crusts (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the diced onion and minced garlic until softened.
3. Add the diced jalapenos and cook for an additional 2 minutes.
4. Stir in the flour to make a roux, cooking for 1 minute.
5. Gradually add the beef broth and heavy cream, whisking continuously.
6. Bring the mixture to a simmer and cook until thickened.
7. Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, thyme, salt, and pepper.
8. Roll out one of the pie crusts to fit a 9-inch pie dish.
9. Fill the pie crust with the brisket mixture and top with the second pie crust.
10. Crimp the edges to seal and cut a few slits in the top crust.
11. Bake for 35-40 minutes or until the crust is golden brown.
This recipe combines the flavors of brisket, jalapenos, and cheese in a savory pot pie. The brisket adds a tender and flavorful element, while the jalapenos add a spicy kick. The cheese and cream add a rich and creamy texture, making this pot pie a delicious and satisfying meal.