Name: Brisket Pot Pie with Cheddar and Monterey Jack Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups cooked brisket, shredded or chopped; 1 cup frozen mixed vegetables (peas, carrots, corn); 2 tablespoons all-purpose flour; 1 cup beef broth; 1/2 cup heavy cream; 1 tablespoon Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1 sheet puff pastry or pie crust; 1 egg, beaten (for egg wash)

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Get ready to cozy up with a comfort food classic that feels like a warm hug: Brisket Pot Pie with Cheddar and Monterey Jack. This mouthwatering casserole marries savory, slow-cooked brisket with a medley of sweet vegetables, all wrapped in a blanket of gooey cheddar and Monterey Jack, then tucked under golden, flaky pastry. The result? A cheesy, savory pie that’s as easy to assemble as it is impossible to resist. If you have leftover brisket, this recipe transforms it into a whole new center-stage meal — weeknights or lazy Sundays alike!

Brisket Pot Pie with Cheddar and Monterey Jack Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Brisket Pot Pie with Cheddar and Monterey Jack plays a starring role. The basics come together to make something truly comforting, with melty cheese and rich brisket flavor running throughout. Here’s what you’ll need and why it matters:

Olive Oil: Adds moisture and richness, giving the veggies a wonderful kiss of flavor right from the start.
Onion: Lends sweetness and depth to the filling; dice it nice and small for even cooking.
Garlic: A flavor booster that brightens every bite with just a little punch.
Cooked Brisket: The heart of the dish; tender brisket brings smokiness, richness, and texture.
Frozen Mixed Vegetables: Peas, carrots, and corn add sweetness, color, and extra nutrition (plus they save time!).
All-Purpose Flour: Thickens the sauce, turning it from soup to luscious gravy.
Beef Broth: Rich and savory, it deepens the meaty flavors of the pie.
Heavy Cream: Gives the filling a velvety-smooth finish and extra decadence.
Worcestershire Sauce: A splash of umami magic that ties everything together.
Salt: Essential for balancing all the savory notes.
Black Pepper: Adds just the right amount of warmth and zing.
Shredded Cheddar Cheese: Melts into the filling for classic comfort and gorgeous color.
Shredded Monterey Jack Cheese: Ultra-creamy, it boosts the cheesiness and melts like a dream.
Puff Pastry or Pie Crust: The crowning glory – flaky, buttery, and irresistible.
Egg (for egg wash): Brushed on top, it ensures a glowing, golden crust every time.

How to Make Brisket Pot Pie with Cheddar and Monterey Jack

Step 1: Prepare Your Baking Dish and Oven

Begin by preheating your oven to 400°F. Lightly grease a 9-inch pie dish or an oven-safe skillet with a little olive oil or nonstick spray. This way, nothing sticks and your pot pie’s gorgeous crust comes out clean and crisp every time.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add your finely chopped onion and cook, stirring occasionally, for about 3 to 4 minutes. You want the onion to go translucent and sweet, but not browned. Stir in the garlic and cook for another 30 seconds, just until fragrant — treat this like your flavor foundation!

Step 3: Add Brisket and Vegetables

Toss the cooked brisket and frozen mixed vegetables into the skillet. Continue cooking for another 2 to 3 minutes, letting the brisket warm up and the veggies just start to thaw and take on a little extra flavor.

Step 4: Build the Sauce

Sprinkle the flour evenly over everything in the pan. Stir well to coat the ingredients — this helps thicken your brisket pot pie filling. Slowly pour in the beef broth, whisking constantly to avoid any lumps. Add the heavy cream, Worcestershire sauce, salt, and black pepper. Give it all a good mix and let it simmer until thick and glossy, about 5 to 7 minutes.

Step 5: Stir in the Cheeses

Once your filling is bubbling and thick, take the pan off the heat. Add the shredded cheddar and Monterey Jack cheeses, stirring until they melt right into the sauce. This is where Brisket Pot Pie with Cheddar and Monterey Jack really lives up to its name — every spoonful gets that irresistible cheesy goodness.

Step 6: Fill and Top the Pie

Spoon the brisket mixture into your prepared baking dish. Roll out the puff pastry or pie crust so it comfortably covers the pie dish. Drape it over the top, pressing the edges to seal. Don’t forget to cut a few small slits in the top with a sharp knife; this lets steam escape, keeping the crust crisp.

Step 7: Brush and Bake

Brush the crust generously with the beaten egg for that signature golden glow. Place the dish in the oven and bake for 20 to 25 minutes, until the pastry is beautifully browned and the filling is bubbling temptingly at the edges.

Step 8: Rest, Then Serve

Remove the Brisket Pot Pie with Cheddar and Monterey Jack from the oven and let it sit for about 5 to 10 minutes. This little pause helps the filling set and keeps everyone from burning their tongues when they dive in!

How to Serve Brisket Pot Pie with Cheddar and Monterey Jack

Garnishes

Top your piping hot brisket pot pie with a shower of freshly chopped parsley or chives for a pop of color and a hint of freshness. A light sprinkle of flaky sea salt and a few cracks of black pepper make each slice look and taste like it came from a gourmet bakery.

Side Dishes

A crisp green salad tossed with vinaigrette is a perfect, refreshing foil to the rich, cheesy filling. Steamed green beans or roasted root veggies also work beautifully. And if you really want to lean into comfort, a scoop of creamy mashed potatoes alongside your Brisket Pot Pie with Cheddar and Monterey Jack will never go unappreciated.

Creative Ways to Present

For individual servings, divide the filling between smaller ramekins and top each with its own round of puff pastry — personal pot pies are always a hit! Or, try brushing the crust with a touch of smoked paprika butter before baking for a dramatic, slightly smoky finish. Hosting a party? Bake mini brisket pot pie turnovers and serve them as hearty appetizers.

Make Ahead and Storage

Storing Leftovers

Loosely cover leftovers with foil or transfer slices to airtight containers, then refrigerate. The Brisket Pot Pie with Cheddar and Monterey Jack will keep for up to three days, and honestly, the flavors might get even better overnight!

Freezing

To freeze, let the pot pie cool completely. Wrap the entire pie dish tightly in plastic wrap followed by a layer of foil, or portion the leftovers into freezer-safe containers. Store in the freezer for up to two months. When you’re ready for cheesy pot pie magic, thaw overnight in the fridge.

Reheating

For the best results, reheat brisket pot pie in a 350°F oven until hot and the crust re-crisps — 15 to 20 minutes should do the trick. You can use the microwave in a pinch, but the pastry won’t stay as flaky (try covering with foil to help avoid drying out).

FAQs

Can I use a different type Main Course

Absolutely! Leftover roast beef, pulled pork, or even rotisserie chicken would all work deliciously in this recipe. The key is to shred or chop the meat so it blends smoothly into the filling.

Can I make Brisket Pot Pie with Cheddar and Monterey Jack ahead of time?

Yes, you can assemble the pot pie fully (up to the point of adding the pastry crust) and store it in the fridge for up to 24 hours before baking. Simply add the crust, brush with egg wash, and bake when ready to serve for perfect results.

What’s the best way to get a really golden, shiny crust?

Don’t skip the egg wash! Brushing the pastry with beaten egg helps achieve that bakery-style sheen and turns the crust a lovely golden brown as it bakes.

Can I use fresh vegetables instead of frozen?

Definitely. Just chop them small (think peas, carrots, corn, or even diced potatoes) and sauté for a few minutes longer to ensure they cook through before assembling the pie.

Do I have to use both cheddar and Monterey Jack cheese?

While the combo gives Brisket Pot Pie with Cheddar and Monterey Jack its signature gooey, flavorful filling, you can swap for your own favorite melty cheeses. Gouda, provolone, or mozzarella all pair well with the brisket.

Final Thoughts

If you’re craving a little comfort and cozy in your kitchen, Brisket Pot Pie with Cheddar and Monterey Jack is your new secret weapon. It’s one of those rare dishes that turns leftovers into a feast, and cheesy, golden-topped pie always brings everyone to the table. Give it a try—your tastebuds (and your family) will thank you!

Brisket Pot Pie with Cheddar and Monterey Jack Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of tender brisket, mixed vegetables, and a creamy cheese sauce, all encased in a buttery puff pastry crust. This Brisket Pot Pie with Cheddar and Monterey Jack is the ultimate savory pie that’s perfect for a cozy family dinner.

Ingredients

Scale

Main Filling:

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups cooked brisket, shredded or chopped
1 cup frozen mixed vegetables (peas, carrots, corn)
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup heavy cream
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Topping:

1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 sheet puff pastry or pie crust
1 egg, beaten (for egg wash)

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Instructions

Preheat the Oven: Preheat oven to 400°F and lightly grease a 9-inch pie dish or oven-safe skillet.
Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Sauté onion until softened, then add garlic.
Add Brisket and Vegetables: Stir in brisket and frozen vegetables, cooking for a few minutes.
Thicken the Sauce: Sprinkle flour over the mixture, pour in beef broth and cream. Season with Worcestershire sauce, salt, and pepper. Simmer until thickened.
Add Cheeses: Remove from heat and stir in cheddar and Monterey Jack cheeses until melted.
Assemble and Bake: Transfer filling to pie dish. Cover with pastry, seal edges, and brush with egg wash. Bake until golden and bubbly.
Serve: Let cool slightly before serving.