Preparation:
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Sauté the Aromatics: In a large skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 3 minutes.
- Add Jalapenos: Stir in the chopped jalapenos and cook for an additional 2 minutes, allowing their flavors to meld.
- Prepare the Roux: Sprinkle in the flour, stirring continuously to form a roux. Cook for 1 minute to remove the raw flour taste.
- Incorporate the Liquids: Gradually add the beef broth and heavy cream to the skillet, stirring constantly to avoid lumps. Continue cooking until the mixture begins to simmer and thickens to your desired consistency.
- Combine the Filling: Add the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper to the thickened sauce. Stir until the cheese melts and the filling is evenly combined.
- Assemble the Pot Pie: Roll out one pie crust and line a 9-inch pie dish. Spoon the brisket filling into the prepared crust.
- Top and Seal: Place the second pie crust over the filling. Seal the edges by pressing them together, then cut a few slits in the top crust to allow steam to escape.
- Bake to Perfection: Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve and Enjoy: Let the pot pie cool slightly before serving. Enjoy this hearty and flavorful dish, perfect for any occasion.
ENJOY!
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