There’s something timeless about a homemade pot pie. Golden, flaky crusts filled with rich, hearty ingredients that warm you from the inside out. But this isn’t just any pot pie. This is the pot pie—a dish that takes the beloved comfort of classic cooking and elevates it with smoky brisket, a velvety cheese sauce, and just the right touch of jalapeño heat.
Cheese and Jalapeño Brisket Pot Pie is everything a cozy dinner should be: satisfying, deeply flavorful, and indulgently comforting. It’s a beautiful way to use leftover brisket—or an excuse to make brisket just to create this dish.
Whether you’re hosting friends or simply craving something extra special for dinner, this bold, savory pot pie will not disappoint.
What Makes This Pot Pie Special?
While chicken pot pie has long been a dinnertime favorite, this version flips the script in the best possible way.
Instead of mild flavors, you get deep, slow-cooked brisket that brings a smoky richness. Jalapeños lend just the right level of heat, balanced beautifully by two kinds of melty, creamy cheese—sharp Cheddar and smooth Monterey Jack.
Then there’s the crust. Whether you go homemade or store-bought, that golden-baked shell turns this dish into something extraordinary: rustic, filling, and unforgettable.
Ingredients You’ll Need
Here’s what goes into this comforting, crowd-pleasing pot pie:
- 1 lb cooked, shredded brisket – Smoky, tender, and full of flavor. This recipe is perfect for leftovers.
- 2 jalapeños, chopped (seeds removed for milder heat) – Adjust based on your spice tolerance.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded Cheddar cheese – For sharp, tangy richness.
- ½ cup shredded Monterey Jack cheese – Smooth and creamy.
- ¼ cup all-purpose flour – Forms the base of your roux for thickening.
- 1½ cups beef broth
- ½ cup heavy cream
- ½ tsp dried thyme
- 2 tsp salt
- ¼ tsp black pepper
- 2 pie crusts – Store-bought or homemade, depending on your time and preference.
Step-by-Step: How to Make Cheese and Jalapeño Brisket Pot Pie
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and let it warm while you prepare the filling.
Step 2: Sauté the Aromatics
In a large skillet (or Dutch oven), heat a tablespoon of oil—unless your brisket rendered enough drippings to cook in. Add the chopped onion and minced garlic, cooking for about 3 minutes until they’re soft and fragrant.
Step 3: Add the Jalapeños
Toss in the chopped jalapeños and sauté for another 2 minutes, letting them soften and release their flavor.
Step 4: Create the Roux
Sprinkle the ¼ cup flour over the aromatics and stir constantly for about 1 minute. This simple roux is what gives the pot pie its creamy consistency.
Step 5: Pour in Broth and Cream
Gradually whisk in 1½ cups beef broth and ½ cup heavy cream, whisking constantly to avoid lumps. Keep stirring until the mixture becomes silky smooth.
Let the sauce simmer gently for a few minutes until it thickens to your liking.
Step 6: Add the Brisket and Cheese
Reduce heat to low. Add:
- 1 lb shredded brisket
- 1 cup Cheddar cheese
- ½ cup Monterey Jack
- ½ tsp dried thyme
- 2 tsp salt
- ¼ tsp black pepper
Stir gently until the cheese is fully melted and the filling is rich, creamy, and well-combined. Remove from heat.
Step 7: Assemble the Pot Pie
Line a 9-inch pie plate with one pie crust, pressing it gently into the bottom and sides. Spoon in the brisket filling evenly.
Top with the second crust. Seal the edges by crimping with your fingers or a fork. Then cut a few small slits in the top crust to allow steam to escape during baking.
Step 8: Bake to Golden Perfection
Place the pie in your preheated oven and bake for 35 to 40 minutes, or until the top crust is beautifully golden and the filling is bubbling at the edges.
Step 9: Rest and Serve
Allow the pie to cool for 10 to 15 minutes before slicing. This resting time lets the filling set and makes slicing much easier.
Then serve… and savor every bite.
Serving Suggestions
This pot pie is a complete meal on its own, but you can dress it up with sides like:
- A crisp green salad with vinaigrette to balance the richness
- Roasted green beans or asparagus for color and crunch
- Iced tea or a bold red wine, depending on your crowd
Planning ahead? This pot pie can also be made in advance and reheated. Store it covered in the fridge for up to 3 days, or freeze before baking for a future easy dinner.
Cheese and Jalapeño Brisket Pot Pie is comfort food for the modern cook. It’s a bit bold, a little spicy, and endlessly satisfying. The ingredients are simple, but the flavors are anything but.
Whether you’re warming up a cold night or gathering loved ones around the table, this dish brings comfort, conversation, and a few moments of slow, savory joy.
So pull out your pie dish, grab that leftover brisket, and get ready to serve up a meal that feels like a hug with a spicy kick.
