Instructions:
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and diced jalapeños, cooking for another 2-3 minutes until fragrant.
- Stir in the shredded brisket, corn, and black beans, mixing well to combine. Season with salt and pepper to taste.
Make the Sauce:
- Push the mixture to the sides of the skillet, creating a space in the center. Add the butter and let it melt. Sprinkle the flour over the melted butter and stir to form a roux. Cook for about 1 minute, then gradually whisk in the beef broth until smooth. This will create a thick, creamy sauce that binds the filling together.
- Stir in the shredded cheeses until melted and the mixture is well combined. Taste and adjust seasoning as needed. Remove from heat and set aside.
Assemble the Pot Pie:
- Roll out one sheet of pie crust and place it into a 9-inch pie dish, pressing it gently into the corners and up the sides.
- Pour the brisket filling into the pie crust, spreading it out evenly.
- Roll out the second sheet of pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Bake the Pot Pie:
- Brush the top of the pie with the beaten egg to create a golden, shiny finish.
- Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve:
- Allow the pot pie to cool for about 10 minutes before slicing. This helps the filling to set and makes it easier to serve.
- Serve hot, with a simple green salad or steamed vegetables on the side.
Tips for the Perfect Pot Pie with Brisket, Jalapeños, and Cheese
- Brisket: Use leftover brisket from a barbecue or slow-cooked roast for this recipe. The smokiness of the brisket adds an extra layer of flavor to the pot pie.
- Adjusting Spice: If you prefer a milder dish, reduce the amount of jalapeños or remove the seeds and membranes, which contain most of the heat.
- Cheese Choices: Feel free to experiment with different cheeses. A blend of cheddar and Monterey Jack provides a great balance of flavor and meltability, but you can also try adding a bit of smoked gouda or pepper jack for an extra kick.
