Brisket Pot Pie Jalapeño
Flaky crust hides brisket, corn, and jalapeños for a comforting, golden main with a hint of spice.
Prep Time 20 Minutes
Cook Time 40 Minutes
Total Time 60 Minutes
By: Sana
Category: Main Dishes
Difficulty: Intermediate
Cuisine: American
Yield: 6 Servings (One 9-inch pie)
Dietary: Dairy-Free
Ingredients
→ Filling
- 01 1 pound cooked beef brisket, pulled
- 02 2 jalapeños, seeds removed and chopped
- 03 1 medium onion, chopped
- 04 1 cup frozen corn kernels
- 05 1 cup green peas
- 06 2 cups beef broth
- 07 1 teaspoon garlic powder
- 08 1 teaspoon dried thyme
- 09 Salt and black pepper, to taste
→ Crust
- 10 1 sheet refrigerated pie crust
Instructions
Step 01
Set oven to 400°F (200°C) and allow it to fully preheat before preparing other ingredients.
Step 02
In a large skillet over medium heat, sauté chopped onion and jalapeños until softened, roughly 5 minutes.
Step 03
Stir in pulled brisket, corn, peas, beef broth, garlic powder, thyme, and season with salt and pepper. Combine thoroughly.
Step 04
Simmer filling for 10 minutes to allow flavors to blend and excess liquid to reduce slightly.
Step 05
Transfer brisket mixture to a pie dish, then lay pie crust over filling and trim or fold edges to seal.
Step 06
Cut several slits into the top crust to allow steam to escape. Place dish in oven and bake for 25–30 minutes, until crust is golden brown.
Step 07
Remove from oven and let cool for several minutes before slicing and serving to avoid burns.
Notes
- For a spicier result, leave some jalapeño seeds in the filling. Using leftover brisket enhances flavor complexity.
Tools You'll Need
- Large skillet
- Pie dish
- Oven
- Chef’s knife
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