Brisket Pot Pie Cheddar (Printable Recipe)
Melty cheddar and smoky brisket in flaky crust make this pot pie a hearty, crowd-pleasing comfort food.
# Ingredients You'll Need:
→ Filling
01 -
2 cups shredded cooked brisket
02 -
1 cup diced red bell peppers
03 -
1 cup diced yellow or white onion
04 -
2 garlic cloves, minced
05 -
3/4 cup grated cheddar cheese
06 -
3/4 cup grated Monterey Jack cheese
07 -
3 tablespoons all-purpose flour
08 -
1 cup beef broth
09 -
1/2 cup heavy cream
10 -
1/2 teaspoon dried thyme
11 -
1/2 teaspoon kosher salt
12 -
1/4 teaspoon ground black pepper
→ Crust
13 -
2 9-inch pie crusts, butter-based recommended
→ Finishing
14 -
1 egg, beaten with 1 tablespoon water for egg wash
# Steps to Follow:
01 -
Preheat oven to 375°F and position rack in the middle for even baking.
02 -
Heat butter or oil in a large skillet over medium heat. Add onion and cook 3 minutes until translucent. Stir in garlic and cook for 30 seconds. Add red bell peppers and sauté for 2 minutes until slightly softened.
03 -
Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in beef broth to form a smooth mixture. Add heavy cream and simmer for 2-3 minutes until thickened.
04 -
Stir in shredded brisket. Mix in 3/4 of both cheeses, reserving the rest. Add thyme, salt, and pepper. Stir to combine evenly.
05 -
Place one crust in a 9-inch pie plate. Fill with brisket mixture. Sprinkle reserved cheese on top. Cover with second crust, seal edges, and cut slits for steam to escape.
06 -
Brush top crust with egg wash. Place on baking sheet and bake 35-40 minutes until golden brown and bubbling. Rotate halfway through. Shield edges with foil if browning too fast.
07 -
Let the baked pot pie rest for 15 minutes before slicing to ensure clean portions.
# Extra Tips:
01 -
Let brisket cool completely before shredding for easier handling.
02 -
Reserve brisket drippings to substitute some of the broth for extra flavor.
03 -
Cold crust ensures flakier layers when baked.
04 -
Filling can be prepared a day ahead and stored in the fridge.
05 -
This pot pie reheats well in the oven for convenient leftovers.