My grandma has been making this for as long as I can remember!
- Stir in the all-purpose flour and cook for 1 minute to create a roux. This will thicken the sauce later.
- Whisk in the Liquids:
- Gradually add the beef broth and heavy cream to the skillet, whisking constantly to ensure no lumps form.
- Simmer and Thicken:
- Bring the mixture to a simmer and cook until it thickens to your desired consistency.
- Incorporate the Cheesy Brisket Filling:
- Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Let everything heat through and combine well.
- Assemble the Pot Pie:
- Roll out one pie crust and use it to line a 9-inch pie dish. Pour the prepared brisket filling into the lined pie dish.
- Top with Second Crust and Seal:
- Roll out the second pie crust and place it on top of the filling. Crimp the edges of the two crusts together to seal the pot pie. Cut a few slits in the top crust to allow steam to vent.
- Bake until Golden Brown:
- Place the pot pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Serve and Enjoy:
- Let the pot pie cool slightly before serving. Enjoy this delicious and comforting dish!
This brisket jalapeno and cheese pot pie is a delightful combination of savory and spicy flavors, perfect for a hearty meal. Enjoy it with a side salad or some roasted vegetables for a complete dinner.