Delicious Brisket Pot Pie with Cheddar and Monterey Jack Recipe

It’s that time of year when the air turns crisp, and all you want is something warm that wraps around you like a big hug. Enter the Brisket Pot Pie with Cheddar and Monterey Jack—a dish that doesn’t just fill your belly; it fills your soul. Imagine tender pieces of brisket nestled in a pool of savory gravy, all encased in a flaky golden crust that practically begs you to dig in.

This delightful recipe is more than just a meal; it’s a memory waiting to happen. Picture gathering around the table with loved ones on a chilly evening, as laughter mingles with the aroma of buttery pastry and melted cheese wafting through the air. This is comfort food at its finest!

I once made this brisket pot pie for my family’s Sunday dinner, and let me tell you, it was gone faster than my kids could say “seconds!” Their delighted faces were priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brisket: Choose well-marbled cuts for juicy flavor; slow-cook for tenderness.
• Onions: Sweet or yellow onions work best; they add depth to the filling.
• Carrots: Fresh carrots bring sweetness and crunch; chop them into bite-sized pieces.
• Celery: Use crisp celery sticks for added texture; it complements the other veggies perfectly.
• Garlic: Fresh garlic cloves elevate the dish’s flavor; use at least three for richness.
• Beef Broth: Opt for low-sodium broth to control saltiness while enhancing flavor.
• Dried Thyme: This herb adds earthy notes; sprinkle generously into the filling.
• Flour: For thickening your gravy; use all-purpose flour for best results.
• Cheddar Cheese: Sharp cheddar brings bold flavor; choose high-quality cheese for maximum taste.
• Monterey Jack Cheese: Its creaminess balances well with sharp cheddar; don’t skimp on this one!
• Puff Pastry or Pie Crusts: Use store-bought or homemade—whatever makes your life easier!
• Egg Wash (optional): For that irresistible golden crust finish; mix an egg with water for best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sear the Brisket : Start by seasoning your brisket generously with salt and pepper. In a large skillet over medium-high heat, sear each side until golden brown—about 3-4 minutes per side should do it.

Sauté the Vegetables : Remove the brisket from the skillet and toss in chopped onions, carrots, celery, and minced garlic. Sauté until onions turn translucent and everything smells incredible—approximately 5 minutes.

Create the Gravy : Sprinkle flour over sautéed vegetables and stir continuously for about 1 minute. Gradually add beef broth while stirring until thickened—this should take about 3-5 minutes.

Add Flavorings : Return the seared brisket to the skillet along with dried thyme. Cover and simmer on low heat for about 1-2 hours until fork-tender—your house will smell amazing!

Prepare the Crust : Preheat your oven to 400°F (200°C). Roll out your puff pastry or pie crust on a floured surface. Cut into circles slightly larger than your baking dish’s diameter.

Assemble Your Dish : Pour your savory brisket filling into a baking dish. Top with puff pastry or pie crust, sealing edges by crimping them together nicely. Brush with an egg wash if desired.

Bake to Perfection : Place in preheated oven for 25-30 minutes or until crust is golden brown and bubbly—let cool slightly before serving because nobody likes burnt tongues!

And there you have it—a warm slice of heaven! The combination of tender brisket wrapped up in flaky pastry alongside gooey melted cheese creates an experience that’ll have you dreaming about leftovers (if there are any!).

Perfecting the Cooking Process

Begin by preparing your filling: sauté the vegetables, add in the brisket, and let it simmer. While that’s cooking, roll out your pie dough to save time and ensure everything is hot when you assemble the pie.

Add Your Touch

Feel free to swap the cheese! If you’re feeling adventurous, try gouda or pepper jack for an added kick. You can also throw in some sautéed mushrooms or spinach for added depth and color.

Storing & Reheating

Store leftover brisket pot pie in an airtight container in your fridge for up to three days. To reheat, pop it in a preheated oven at 350°F (175°C) until warmed through—about 20 minutes should do it!

When I made this brisket pot pie for my family, they devoured it in minutes! My cousin even claimed it was better than his mom’s, which made me both proud and slightly anxious about future family dinners.

FAQ

Can I use leftover brisket for this recipe?

Absolutely! Leftover brisket adds incredible flavor and saves time.

What can I substitute if I don’t have cheddar or Monterey Jack?

Try gouda or mozzarella as tasty alternatives.

How long does this pot pie take to cook?

The total cooking time is about 1 hour, including prep and baking.

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Brisket Pot Pie with Cheddar and Monterey Jack

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Brisket Pot Pie with Cheddar and Monterey Jack is a hearty, comforting dish featuring tender brisket, rich gravy, and gooey cheese wrapped in flaky pastry. Perfect for family dinners or cozy nights in.

• Total Time: 1 hour 50 minutes
• Yield: Serves 6

Ingredients

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• 2 cups cooked brisket, shredded
• 1 cup onions, chopped
• 1 cup carrots, diced
• 1 cup celery, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 2 tablespoons flour
• 1 teaspoon dried thyme
• 1 cup sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 package puff pastry or pie crusts (for top)
• Salt and pepper to taste
• Egg wash (optional)

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Instructions

1. Preheat oven to 400°F (200°C).
2. In a skillet over medium-high heat, sear seasoned brisket until golden brown (3-4 minutes per side). Remove and set aside.
3. Sauté onions, carrots, celery, and garlic until onions are translucent (about 5 minutes).
4. Stir in flour; cook for 1 minute. Gradually add beef broth while stirring until thickened (3-5 minutes).
5. Add brisket and thyme; cover and simmer on low for 1-2 hours until tender.
6. Roll out puff pastry; cut into circles slightly larger than the baking dish.
7. Pour filling into the dish, cover with pastry, sealing edges by crimping.
8. Brush with egg wash if desired. Bake for 25-30 minutes or until crust is golden brown.

Notes

• Use cold butter for a flakier crust.
•  Feel free to swap cheeses; gouda or pepper jack add unique flavors.
• Store leftovers in an airtight container in the fridge for up to three days.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 450
• Sugar: 4g
• Sodium: 640mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 70mg