There’s nothing quite like the comforting aroma of a savory pot pie wafting through the house. Whether you’re curled up by the fire on a chilly evening or bringing a hearty dish to a family gathering, pot pie has a way of warming the soul. This Brisket Pot Pie adds a bold Southern twist to the traditional recipe, combining tender smoked brisket, creamy cheese, and a touch of jalapeño heat — all wrapped in a flaky, golden crust.
Inspired by weekends spent smoking brisket in the backyard and holiday dinners where pot pie was a staple, this dish brings together the best of both worlds. It’s a celebration of comfort food with character, packed with flavor and designed to impress.
Why You’ll Love This Brisket Pot Pie
- 🔥 Smoky & Savory: The pulled brisket adds depth and a rich, meaty flavor.
- 🌶️ Mild Heat: Jalapeños add just enough kick without overwhelming the palate.
- 🧀 Cheesy Goodness: A melty blend of cheddar and Monterey Jack creates a creamy filling.
- 🥧 Flaky Crust: Whether store-bought or homemade, the pie crust bakes up golden and crisp.
- 💡 Make-Ahead Friendly: Prepare the filling in advance and assemble when ready to bake.
If you’re looking to elevate your weeknight dinner or wow guests with something unique yet nostalgic, this Brisket Pot Pie is the perfect recipe to try.
Ingredients You’ll Need
Here’s everything you need to make this crowd-pleasing dish:
Main Ingredients
- 1 lb cooked beef brisket, pulled apart
- 2 jalapeños, chopped (remove seeds for less heat)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Sauce & Seasoning
- ¼ cup all-purpose flour
- 1½ cups beef broth
- ½ cup heavy cream
- 2 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
Pie Crust
- 2 pie crusts (homemade or store-bought)
How to Make Brisket Pot Pie: Step-by-Step Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). You’ll want it fully heated and ready by the time you finish assembling the pie.
Step 2: Cook the Vegetables
In a large skillet over medium heat:
- Add the chopped onion and minced garlic.
- Sauté for about 3 minutes until the onion is translucent.
- Stir in the chopped jalapeños and cook for another 2 minutes.
Tip: Want extra heat? Leave the jalapeño seeds in. Prefer it mild? Remove them entirely.
Step 3: Make the Roux
This step creates the creamy base of your filling:
- Sprinkle in the flour, stirring constantly to coat the vegetables.
- Cook for 1 minute, allowing the flour to cook out the raw taste.
- Gradually pour in the beef broth and heavy cream, whisking to avoid lumps.
- Let the mixture simmer for a few minutes until it thickens to a gravy-like consistency.
Pro Tip: Stir continuously and scrape the bottom of the pan to prevent burning.
Step 4: Prepare the Filling
Now it’s time to add the stars of the show:
- Stir in the pulled brisket, cheddar cheese, Monterey Jack cheese, thyme, salt, and pepper.
- Mix well and allow the filling to heat through.
At this stage, the mixture should be creamy, thick, and irresistibly fragrant.
Step 5: Assemble the Pot Pie
- Roll out one pie crust into a 9-inch pie dish.
- Spoon in the brisket filling, spreading it evenly.
- Cover with the second crust, pressing the edges to seal. You can crimp with a fork or pinch with your fingers for a decorative edge.
- Use a knife to cut a few small slits in the top crust to vent steam.
Step 6: Bake the Pie
- Place the pie in the oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
- Let it cool for 10–15 minutes before slicing to allow the filling to set.
Serving Suggestions
This brisket pot pie is a meal in itself, but here are a few sides that pair beautifully:
- Simple green salad with a tangy vinaigrette
- Roasted vegetables like carrots or Brussels sprouts
- Garlic mashed potatoes for the ultimate comfort duo
To drink, consider a dark beer, robust red wine, or even a smoky bourbon cocktail to complement the richness of the brisket.
Tips & Variations
Make It Spicier
Add more jalapeños or toss in a dash of cayenne pepper if you’re craving extra heat.
Cheese Swaps
No Monterey Jack? Swap with mozzarella or pepper jack for added spice.
Brisket Alternatives
Don’t have leftover brisket? This recipe works well with:
- Pulled pork
- Rotisserie chicken
- Ground beef or turkey
Freezing & Storing
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freezer-friendly: Assemble the pie and freeze unbaked. Bake from frozen at 375°F, adding an extra 15–20 minutes.
Make It Your Own
What makes this Brisket Pot Pie truly special is its versatility. The base filling offers a perfect canvas for experimentation:
- Add corn or black beans for a Southwest vibe.
- Mix in smoked paprika or chipotle powder for a deeper flavor profile.
- Swap in a cornbread crust for a Tex-Mex variation.
Whether you’re cooking for family or impressing friends at a dinner party, this recipe is adaptable, reliable, and always a crowd-pleaser.
FAQs About Brisket Pot Pie
Can I use store-bought brisket?
Yes! Pre-cooked or leftover brisket from your favorite BBQ spot works perfectly and saves time.
Can I make this pot pie ahead of time?
Absolutely. Assemble it a day in advance and refrigerate until ready to bake. Or freeze for future use.
What’s the best way to reheat leftovers?
Reheat individual slices in the oven at 350°F until warmed through for the best texture. Microwave works too, but may soften the crust.
Final Thoughts: A Recipe Worth Sharing
This Brisket Pot Pie is more than just a meal — it’s a conversation starter, a comfort dish, and a bold take on a traditional classic. It celebrates the smokiness of Southern barbecue with the heartiness of a creamy pot pie, perfect for Sunday dinners, potlucks, or whenever you’re craving something deeply satisfying.
If you try this recipe, be sure to share your creation on social media and tag it with #BrisketPotPieMagic. We’d love to see your delicious results and hear about any creative twists you added.