My grandma has been making this for as long as I can remember!

This Cheese and Jalapeño Brisket Pot Pie takes a comforting classic and elevates it with tender, flavorful brisket, a spicy kick from jalapeños, and a rich, cheesy sauce. Encased in a flaky pie crust, it’s a hearty and incredibly satisfying meal that’s perfect for a cozy dinner.

Cheese and Jalapeño Brisket Pot Pie

Ingredients:

IngredientQuantity
Cooked and shredded brisket1 pound
Jalapeños, chopped (seeds removed for less heat)2
Onion, chopped1
Garlic, minced cloves2
Shredded Cheddar Cheese1 cup
Shredded Monterey Jack cheese½ cup
All-purpose flour¼ cup
Beef broth1 ½ cups
Heavy cream (medium-strength)½ cup
Dried thyme½ teaspoon
Salt2 teaspoons
Black pepper¼ teaspoon
Pie crusts, handmade or store-bought2