A hearty pot pie made with tender leftover brisket in a creamy, cheesy sauce baked under a flaky crust.
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Calories: 520kcal
Equipment
- pie dish
- Large skillet
Ingredients
- 1 lb cooked beef brisket, shredded or chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 jalapeños, finely chopped (optional)
- 0.25 cup all-purpose flour
- 1.5 cups beef broth
- 0.5 cup heavy cream or whole milk
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 tsp dried thyme
- salt, to taste
- black pepper, to taste
- 2 pie crusts
Instructions
- Preheat oven to 375°F and grease a pie dish.
- Sauté onion and garlic until soft, then add jalapeños if using.
- Stir in flour and cook for one minute.
- Slowly add broth and cream, stirring until thick like gravy.
- Add brisket, cheeses, thyme, salt, and pepper. Mix well.
- Pour filling into pie crust, cover with top crust, and cut slits.
- Bake for 35 to 40 minutes until golden and bubbly.
- Rest for 10 minutes before slicing and serving.
Notes
Let the pie rest before slicing so the filling sets properly.
Nutrition
Calories: 520kcal | Carbohydrates: 32g | Protein: 28g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 680mg | Potassium: 420mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 18mg