Brisket Jalapeno Cheese Pot Pie
Components:
Regarding the Filling:
- Two cups of cooked brisket, chopped or shredded
- One cup of chopped jalapeños (fresh or pickled; taste and adjust)
- One cup of shredded cheese, either pepper jack or cheddar
- One cup of either cream chicken or cream mushroom soup
- Half a cup of beef stock
- one tsp powdered garlic
- One tsp powdered onion
- To taste, add salt and pepper.
Regarding the Crust:
- Two pie crusts, either homemade or chilled, if desired
- One egg (optional for egg wash)
Guidelines:
- Oven Prep: Set the oven’s temperature to 400°F, or 200°C.
- In a sizable bowl, mix together the shredded brisket, chopped jalapeños, shredded cheese, cream of soup, beef stock, onion and garlic powders, salt, and pepper to make the filling. Blend until thoroughly blended.
- Pie Assembly: Unroll a single pie dough and transfer it into a 9-inch pie dish. Spoon the brisket mixture within. Place the second pie crust on top, making sure the sides are sealed. Make a few incisions in the upper crust to release the trapped steam. For a golden finish, if desired, brush the top with beaten egg.
- Bake: Bake for 25 to 30 minutes in a preheated oven, or until the filling is bubbling and the crust is golden brown.
- Chill and Present: Allow the pot pie to chill down for few minutes before to slicing. Enjoy and warm up!
Advice:
- Before incorporating the jalapeños into the mixture, you can sauté them with onions and garlic for more flavor.
- To add more texture and flavor, feel free to alter the cheese or add other vegetables, such as bell peppers or corn.
Savor your Cheese Pot Pie with Brisket and Jalapeño!