Brisket Pot Pie with Cheddar and Monterey Jack Cheese

Ingredients:

• 1 pound cooked brisket, shredded
• 2 jalapeños, finely chopped (seeds removed for a milder flavor)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup all-purpose flour
• 1 1/2 cups beef broth
• 1/2 cup heavy cream
• 2 teaspoons dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)
• 2 pre-made pie crusts (store-bought or homemade)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

1. Sauté Vegetables:

• In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes, until the onion is translucent and the garlic is fragrant.
• Add the chopped jalapeños to the skillet and cook for an additional 2 minutes, allowing their flavors to meld with the onions and garlic.

1. Prepare the Roux:

• Sprinkle the flour over the vegetable mixture. Stir continuously for about 1 minute to cook out the raw flour taste. The mixture will start to thicken slightly.

1. Create the Sauce:

• Gradually add the beef broth while stirring to prevent lumps. Follow with the heavy cream, continuing to stir until the mixture is smooth.
• Bring the mixture to a gentle simmer, cooking until the sauce has thickened to your liking (about 3-5 minutes).

1. Combine Filling Ingredients:

• Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and black pepper. Cook for an additional 2-3 minutes, until the cheese is melted and everything is well combined. Adjust seasoning as needed.

1. Assemble the Pot Pie:

• Roll out one pie crust and fit it into a 9-inch pie dish, pressing it into the edges.
• Pour the brisket filling into the pie crust, spreading it evenly.
• Roll out the second pie crust and place it over the filling. Trim any excess dough from the edges and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.

1. Bake:

• Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to over-brown, cover the edges with aluminum foil to prevent burning.

1. Cool and Serve:

• Allow the pot pie to cool for 10-15 minutes before serving. This helps the filling set and makes it easier to slice.

1. Optional Garnishes:

• Garnish with fresh chopped parsley or thyme for an added touch of color and flavor.

Tips for Perfection:

• For a Richer Flavor: You can add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the filling for an extra layer of complexity.
• Vegetable Variations: Add other vegetables like carrots or peas to the filling for additional texture and flavor. Sauté them along with the onions and garlic.
• Homemade Crust: If using homemade pie crusts, ensure they are well-chilled before rolling out to make handling easier.

This improved recipe aims to enhance the depth of flavor and ensure a perfectly balanced and comforting pot pie. Enjoy making and savoring this delicious meal!