Brisket Pot Pie Cheddar

This brisket pot pie has become my signature dish for gatherings, combining tender shredded brisket with melty cheeses and savory vegetables all wrapped in flaky pie crust. The combination creates comfort food that impresses even the pickiest eaters in my family.

I first made this pot pie after smoking a brisket that was too large for our family dinner. The leftovers transformed into this pie, and now my husband actually hopes for extra brisket just so I'll make this recipe the following day.

Bookmark

Ingredients

• Shredded cooked brisket: Provides rich smoky flavor and tender texture. Look for pieces with good marbling for the juiciest results
• Red bell peppers: Add sweetness and color. Choose firm peppers with bright vibrant skin
• Onion: Creates essential aromatic base. Yellow or white onions work perfectly
• Garlic cloves: Infuse depth throughout the filling. Fresh cloves provide better flavor than pre-minced
• Cheddar cheese: Brings sharp tanginess. Opt for medium or sharp varieties that you grate yourself
• Monterey Jack cheese: Adds incredible meltability. The mild flavor complements the sharp cheddar perfectly
• All-purpose flour: Thickens the sauce. Measure carefully for best results
• Beef broth: Enhances the meaty flavor. Homemade is wonderful but quality store-bought works well
• Heavy cream: Creates richness in the sauce. Full-fat provides the best texture
• Dried thyme: Adds subtle herbal notes. Crush between your fingers before adding to release more flavor
• Salt and pepper: Balance all the flavors. Use kosher salt for better control
• Pie crusts: Create the flaky exterior. Butter-based crusts provide the best flavor

Step-by-Step Instructions

Preheat Your Oven:

Heat your oven to 375 degrees Fahrenheit. Having the right temperature ensures your crust will be perfectly golden while giving the filling enough time to heat through thoroughly. Position your rack in the middle of the oven for even heat distribution

Sauté the Aromatics:

Place a large skillet over medium heat and add a tablespoon of butter or oil. Add the diced onion and cook until translucent about three minutes stirring occasionally to prevent burning. Add minced garlic and cook for thirty seconds until fragrant. The gentle cooking releases essential flavors without burning. Next add the diced red bell peppers and cook for another two minutes until they just begin to soften but still retain some texture

Prepare the Roux:

Sprinkle the flour over the vegetable mixture and stir constantly for a full minute. This cooking step eliminates any raw flour taste and creates the foundation for a smooth sauce. The mixture will look dry and paste-like. Very slowly pour in the beef broth while whisking continuously to prevent lumps from forming. Once smooth add the heavy cream in a steady stream still stirring. Allow the mixture to simmer gently for two to three minutes until noticeably thickened. The sauce should coat the back of a spoon

Add the Brisket and Cheeses:

Fold in the shredded brisket ensuring each piece gets coated with the creamy sauce. Add three quarters of both cheeses reserving some for the top. The cheese will begin melting into the sauce creating pockets of gooey goodness. Sprinkle in the dried thyme salt and pepper adjusting seasonings to taste. The filling should be rich and cohesive but not runny

Assemble the Pie:

Place one pie crust into a nine inch pie plate gently pressing it against the bottom and sides without stretching. Leave a slight overhang around the edges. Carefully spoon the brisket filling into the crust mounding it slightly in the center. Sprinkle the reserved cheese over the filling. Place the second crust on top and fold the edges of the bottom crust over the top crust pinching to seal. Create a decorative edge by pressing with fork tines or crimping between your fingers. Cut four to five slits in the top crust to allow steam to escape

Bake the Pot Pie:

Place the assembled pie on a baking sheet to catch any potential drips. Brush the top crust with an egg wash made from one beaten egg mixed with a tablespoon of water for a golden shine. Bake for thirty five to forty minutes rotating halfway through until the crust is deeply golden and you can see the filling bubbling through the vents. If the edges begin browning too quickly cover them with foil

Bookmark

Customizing Your Pot Pie

This recipe welcomes adaptations based on what you have available. While red bell peppers provide sweetness you can substitute green bell peppers for a slightly more bitter note or add carrots and celery for a more traditional pot pie flavor profile. The cheese combination can also be modified. While cheddar and Monterey Jack create an ideal balance of flavor and meltability Gruyere or Gouda make excellent substitutions adding their own distinctive character to the dish.

Serving Suggestions

Serve this hearty pot pie as a complete meal or pair it with simple sides. A crisp green salad dressed lightly with vinaigrette provides refreshing contrast to the rich pie. For special occasions consider a bold red wine like Cabernet Sauvignon or Malbec whose tannins complement the richness of the brisket. I have found this pot pie is particularly impressive when brought to potlucks as it travels well and can be reheated easily.

Make Ahead Tips

For busy weeknights prepare components in advance. The filling can be made up to two days ahead and stored in the refrigerator. Assemble and bake the pie when ready to serve. Alternatively freeze the unbaked pie for up to three months. When ready to enjoy bake directly from frozen adding approximately fifteen to twenty minutes to the baking time and covering with foil for the first portion of baking to prevent over browning.

The secret to this pot pie's incredible flavor is allowing the brisket to truly shine. I discovered that when using leftover smoked brisket the subtle smokiness permeates the entire pie creating layers of flavor that store bought rotisserie chicken could never match. My father in law who claims to dislike casseroles requested this three times during his last visit.

Frequently Asked Questions About Recipes

→ Can I make the brisket pot pie ahead of time?

Yes, you can prepare the filling up to two days in advance and refrigerate it. Assemble and bake when ready to serve.

→ What cheeses work best in this dish?

Cheddar and Monterey Jack are classic choices. Gruyère, Gouda, or Colby can also be used for different flavor profiles.

→ How do I get a golden brown pie crust?

Brush the top crust with a beaten egg mixed with water before baking for a rich golden finish.

→ Can I use store-bought brisket?

Absolutely. Leftover or store-bought cooked brisket works well. Just shred it before mixing into the filling.

→ How do I reheat leftover pot pie?

Reheat slices in the oven at 350°F until warmed through. This keeps the crust crisp and the filling moist.