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A brisket pot pie is a warm and filling dish. The key ingredients create rich flavors. The main star here is brisket.

Brisket Pot Pie with Cheddar and Monterey Jack

Savor the taste of comfort with my Savory Brisket Pot Pie featuring Cheddar and Monterey Jack! This hearty dish blends tender brisket, rich cheeses, and fresh veggies in a flaky, homemade crust. Discover the secrets to creating the perfect filling and mastering your pot pie crust, plus side dish suggestions that complement this meal beautifully. Ready to impress your family with a delicious dinner? Click through for the full recipe and elevate your cooking game!
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Ingredients
  

2 cups cooked brisket, shredded

1 onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

1 cup beef broth

2 tablespoons Worcestershire sauce

1 cup frozen peas

1 tablespoon cornstarch (mixed with 1 tablespoon water)

Salt and pepper to taste

1 package refrigerated pie crusts (2 crusts)

1 cup sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened.

      Add Aromatics: Stir in minced garlic, thyme, and rosemary. Sauté for an additional minute until fragrant.

        Combine Brisket: Add the shredded brisket to the skillet and mix well. Pour in beef broth and Worcestershire sauce, stirring until combined.

          Thicken the Filling: Bring the mixture to a simmer. Add the peas and stir in the cornstarch slurry to thicken (cook for another 2-3 minutes). Season with salt and pepper to taste. Remove from heat and let cool slightly.

            Assemble the Pie: Unroll one pie crust and place it in a 9-inch pie dish. Spoon the brisket mixture into the crust, spreading it evenly. Sprinkle cheddar and Monterey Jack cheeses over the filling.

              Top with Dough: Unroll the second pie crust and place it over the cheese. Crimp the edges to seal. Cut several slits in the top for steam to escape. Brush the top with the beaten egg for a golden finish.

                Bake: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes or until the crust is golden brown.

                  Cool and Serve: Allow the pie to cool for 10 minutes before slicing. Serve warm and enjoy!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6