My grandma has been making this for as long as I can remember!

This Cheese and Jalapeño Brisket Pot Pie takes a comforting classic and elevates it with tender, flavorful brisket, a spicy kick from jalapeños, and a rich, cheesy sauce. Encased in a flaky pie crust, it’s a hearty and incredibly satisfying meal that’s perfect for a cozy dinner.

Cheese and Jalapeño Brisket Pot Pie

Ingredients:

Ingredient	Quantity
Cooked and shredded brisket	1 pound
Jalapeños, chopped (seeds removed for less heat)	2
Onion, chopped	1
Garlic, minced cloves	2
Shredded Cheddar Cheese	1 cup
Shredded Monterey Jack cheese	½ cup
All-purpose flour	¼ cup
Beef broth	1 ½ cups
Heavy cream (medium-strength)	½ cup
Dried thyme	½ teaspoon
Salt	2 teaspoons
Black pepper	¼ teaspoon
Pie crusts, handmade or store-bought	2

Instructions:

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Ingredients:

Instructions:

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