1 cup beef broth
1/2 cup sour cream
1 tsp Worcestershire sauce
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil
For the Pie Crust:
1 package refrigerated pie crusts (or homemade if you prefer)
1 egg (for egg wash)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Filling:
In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes).
Add the chopped brisket and diced jalapeños. Stir to combine.
Pour in the beef broth and Worcestershire sauce, bringing the mixture to a simmer. Let it cook for about 5-7 minutes, allowing the flavors to meld.
Stir in the sour cream, smoked paprika, and shredded cheese. Season with salt and pepper to taste. Remove from heat and let cool slightly.
Assemble the Pot Pie:
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Pour the brisket filling into the crust.
Roll out the second pie crust and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.
Egg Wash:
Beat the egg and brush it over the top crust for a golden finish.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Serve:
Let the pot pie cool for a few minutes before slicing. Enjoy it warm!
This Brisket Jalapeño and Cheese Pot Pie is a hearty and flavorful dish that’s sure to impress! Enjoy your cooking
