Brisket Jalapeño Pot Pie (Print Format)

Comfort food pot pie loaded with tender brisket, vegetables and a hint of jalapeño heat under a flaky golden crust.

# Ingredients:

→ Hearty Filling

01 - 1 pound cooked beef brisket, pulled into bite-sized pieces
02 - 2 fresh jalapeños, seeds removed and finely chopped
03 - 1 medium yellow onion, diced
04 - 1 cup frozen corn kernels
05 - 1 cup frozen green peas
06 - 2 cups rich beef broth

→ Seasonings

07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried thyme
09 - Salt and freshly ground black pepper to taste

→ Golden Crust

10 - 1 sheet refrigerated pie crust, thawed if frozen

# Steps:

01 - Preheat your oven to 400°F (200°C) and let it come to full temperature while you prepare the filling.
02 - In a large skillet over medium heat, cook the chopped onion and jalapeños until they're soft and fragrant, about 5 minutes. The onions should be translucent.
03 - Stir in the pulled brisket, corn, peas, beef broth, garlic powder, and thyme. Season with salt and pepper, then mix everything together well.
04 - Let the mixture simmer for about 10 minutes, stirring occasionally, until the flavors meld together and some of the liquid reduces.
05 - Transfer the hot brisket mixture to a standard pie dish. Unroll the pie crust and lay it over the filling, trimming and crimping the edges to seal it up nice and tight.
06 - Cut several slits or a decorative pattern in the top crust to let steam escape. Bake for 25-30 minutes until the crust is beautifully golden brown.
07 - Let it cool for at least 5 minutes before cutting - the filling will be molten hot! Slice and serve while still warm.

# Tips:

01 - This is a fantastic way to use up leftover brisket - the slow-cooked meat adds incredible depth of flavor to the filling.
02 - Want more heat? Leave some of those jalapeño seeds in there, or add a pinch of cayenne pepper to the mix.
03 - Make sure to let it cool a bit before serving - that filling holds heat like nobody's business and can burn your tongue.
04 - You can make the filling ahead of time and just add the crust when you're ready to bake.
05 - If you don't have leftover brisket, you can use any leftover pot roast or even rotisserie chicken.

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