Brisket Pot Pie with Cheddar and Monterey Jack Recipe
If comfort food had a crown, Brisket Pot Pie with Cheddar and Monterey Jack would undoubtedly wear it proudly! Imagine spoon-tender brisket mingling with sweet vegetables, all hugged by a blanket of golden, cheesy sauce and topped with the flaky magic of puff pastry. This dish takes traditional pot pie up a delicious notch, introducing rich smoked brisket and the irresistible duo of cheddar and Monterey Jack. Whether you’re using up leftover brisket or cooking fresh, this pot pie guarantees a cozy, flavor-packed meal that wows every single time.
Ingredients You’ll Need
Everything in this recipe is hand-picked for the perfect bite: from the hearty brisket to the crisp puff pastry, each ingredient plays a starring role. Even better, nothing is complicated—just honest, comforting staples working together to make this Brisket Pot Pie with Cheddar and Monterey Jack shine.
- Olive oil: Adds savory depth and helps soften those aromatic onions and veggies right at the start.
- Onion: A diced yellow onion brings a sweet base flavor and wonderful aroma.
- Garlic: Just two cloves, but they infuse a rich garlic warmth into every bite.
- Cooked brisket: The star of the show! Shredded brisket gives the filling deep, meaty flavor and incredible tenderness.
- Carrots: Diced for even cooking, carrots add color and a gentle sweetness to balance the savory notes.
- Celery: Lends a subtle crunch and bright freshness that lifts the whole filling.
- Frozen peas: Sweet and tender peas pop in your mouth and bring a vibrant green hue.
- All-purpose flour: This is your thickener, turning the broth and cream into a sumptuous gravy.
- Beef broth: Brings an extra layer of savory beefy goodness.
- Heavy cream: Gives the sauce an ultra-creamy finish—so decadent and rich.
- Worcestershire sauce: Just a splash wakes up all the flavors with a tangy punch.
- Fresh thyme: Earthy and aromatic; use dried if you must, but fresh thyme sings in this recipe.
- Smoked paprika: A whisper of smokiness to echo the brisket and deepen every spoonful.
- Salt and pepper: Essential to bring everything together just right.
- Shredded sharp cheddar cheese: Melts into the filling for pop of tangy, creamy goodness.
- Shredded Monterey Jack cheese: Adds a melting, mellow touch that pairs beautifully with cheddar.
- Puff pastry: Flaky, golden, and effortlessly impressive—your pot pie’s crowning glory.
- Egg (for egg wash): Brushed on top for that irresistible bakery-style shine and color.
How to Make Brisket Pot Pie with Cheddar and Monterey Jack
Step 1: Sauté the Vegetables
Start by preheating your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium. Add in the chopped onion and cook for about three to four minutes, stirring occasionally, until it’s softened and fragrant. Sprinkle in the minced garlic and let it cook for about 30 seconds—that’s when it’ll really release its aroma!
Step 2: Build the Base
Add the diced carrots and celery to the skillet. Stir those around and let them cook for another five minutes, just until they start to soften. This mix is the comforting backbone of your Brisket Pot Pie with Cheddar and Monterey Jack.
Step 3: Thicken with Flour
Sprinkle the flour right over the veggies and stir well to coat. Don’t rush this part—the flour needs a minute to absorb, helping your sauce thicken beautifully later on.
Step 4: Add Broth, Cream, and Seasonings
Slowly pour in the beef broth while stirring—it’ll come together fast! Then add the heavy cream, Worcestershire, thyme, smoked paprika, salt, and black pepper. Simmer everything for around five minutes until your filling is gloriously thick and luscious.
Step 5: Stir in Brisket, Peas, and Cheese
Add in the shredded brisket, frozen peas, cheddar, and Monterey Jack. Stir until everything’s deliciously creamy, cheesy, and well combined—that’s your signature Brisket Pot Pie with Cheddar and Monterey Jack filling, ready to dazzle!
Step 6: Assemble the Pot Pie
Transfer that bubbling hot filling to a greased 9-inch pie dish or baking dish. Unfurl your thawed puff pastry and gently lay it over the top. Trim off any extra and press the edges to seal so nothing escapes. Cut a few small slits in the pastry to let steam out (and add to the rustic look).
Step 7: Bake to Golden Perfection
Brush the top with a beaten egg to create that stunning golden finish. Pop the dish in the oven and bake for 20–25 minutes, until the pastry is beautifully puffed and brown. Let your Brisket Pot Pie with Cheddar and Monterey Jack cool for a few minutes before digging in—if you can resist!
How to Serve Brisket Pot Pie with Cheddar and Monterey Jack
Garnishes
A couple of simple garnishes can turn your pot pie from family-style comfort to dinner-party chic. Try a sprinkle of fresh thyme, a handful of chopped parsley, or a few extra shreds of cheddar right on top. These little touches add color and a jolt of freshness to every serving.
Side Dishes
This hearty Brisket Pot Pie with Cheddar and Monterey Jack is a meal on its own, but it pairs beautifully with fresh salads—think crisp greens and a bright vinaigrette—to cut the richness. Want to go classic? Serve with creamy mashed potatoes or roasted root veggies for pure winter warmth.
Creative Ways to Present
If you’re feeling playful, make individual pot pies using oven-safe ramekins or mini pie dishes. Not only are they adorable, but everyone gets their own perfect pastry-topped portion! For a buffet or game day, use smaller dishes and serve alongside crusty rolls for a finger-food feel.
Make Ahead and Storage
Storing Leftovers
Leftover Brisket Pot Pie with Cheddar and Monterey Jack is a lunchtime hero! Just cover your baking dish tightly with foil or plastic wrap and stash it in the fridge; it’ll stay delicious for up to three days. The pastry may soften a bit, but the flavors only get better.
Freezing
You can absolutely freeze leftovers or the whole, unbaked pie for future busy nights. Allow everything to cool completely, then wrap tightly in plastic wrap and foil. It’ll last up to two months—just remember to thaw in the fridge overnight before baking or reheating.
Reheating
For best results, reheat slices or the whole pie in a 350°F oven until warmed through and the pastry puffs back up—about 15–20 minutes for slices. Microwaving works, too, but a quick oven finish keeps the crust its flakiest best.
FAQs
Can I use leftover smoked brisket for this recipe?
Absolutely! Brisket Pot Pie with Cheddar and Monterey Jack is the perfect way to repurpose smoked or slow-cooked brisket, packing in even more flavor from the get-go.
What if I don’t have puff pastry on hand?
No problem—store-bought pie crust works well in a pinch. You can even go for homemade if you’re feeling ambitious; just make sure the topping is sturdy enough to hold up to that luscious filling.
Can I make this recipe gluten-free?
Yes, with a few swaps! Use your favorite gluten-free all-purpose flour blend for thickening, and opt for a gluten-free pie crust or pastry topping.
How do I add extra veggies?
Go for it! Try adding diced potatoes, mushrooms, or even spinach. Just sauté until tender before proceeding so there’s no extra moisture in the filling.
What cheeses can I substitute?
While cheddar and Monterey Jack are a dream team, you can experiment with Gruyère, mozzarella, or even pepper jack for a little kick. Just keep the total amount the same so the balance stays just right.
Final Thoughts
Few dishes can match the heartwarming power of Brisket Pot Pie with Cheddar and Monterey Jack. Every bite is a celebration of comfort, tradition, and gooey, golden cheese! If you’re looking for your next crowd-pleasing favorite, give this recipe a try—you’ll be on repeat request duty in no time.
Print
Brisket Pot Pie with Cheddar and Monterey Jack Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of tender brisket, mixed with vegetables and a creamy cheese sauce, all topped with a flaky puff pastry crust in this delightful Brisket Pot Pie with Cheddar and Monterey Jack.
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked brisket, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten for egg wash
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, sauté onion in olive oil until soft. Add garlic, carrots, and celery; cook until tender.
- Stir in flour, then slowly add beef broth and cream. Season with Worcestershire sauce, thyme, paprika, salt, and pepper.
- Add brisket, peas, and cheeses. Mix until creamy.
- Transfer filling to a pie dish, cover with puff pastry, brush with egg wash.
- Bake until golden and puffed.
- Cool slightly before serving.
Notes
- This recipe is perfect for using leftover smoked brisket.
- You can substitute pie crust for puff pastry if desired.
- For added richness, consider a splash of red wine in the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/6 of pie)
- Calories: 530
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 125mg
