—
## Instructions
1. **Preheat Oven** to 400°F (200°C).
2. **Sauté the Vegetables**: In a large skillet or saucepan, melt butter over medium heat. Add onion, carrot, celery, and jalapeños. Cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
3. **Create the Roux**: Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
4. **Make the Sauce**: Gradually whisk in beef broth, then stir in cream. Cook until thickened, about 3–5 minutes.
5. **Add Brisket**: Stir in shredded brisket, smoked paprika, and season with salt and pepper to taste. Simmer for a few minutes, then remove from heat.
6. **Assemble the Pie**: Spoon the mixture into a greased baking dish or individual ramekins. Top with puff pastry or pie crust, trimming to fit. Cut slits in the top to vent steam. Brush with egg wash.
7. **Bake** for 25–30 minutes, or until the crust is golden and the filling is bubbling.
8. **Cool Slightly & Serve**: Let the pot pie rest for 5–10 minutes before serving. Garnish with chopped parsley or additional sliced jalapeños if desired.
—
## Tips & Variations
* **No Brisket?** Use leftover roast beef or pulled pork for a similar effect.
* **Make It Cheesy**: Stir in shredded cheddar or pepper jack for extra richness.
* **Crustless Option**: Skip the crust and serve the filling over mashed potatoes or rice.
—
## Final Thoughts
The **Brisket Pot Pie with Jalapeño** is a crave-worthy combination of smoky, spicy, and creamy goodness—all wrapped in a flaky crust. It’s a creative way to use leftover brisket or elevate pot pie to something unforgettable. Whether served on a cold winter night or as the centerpiece of a Southern-inspired dinner party, this dish is a bold, comforting classic that delivers every time.
—
Would you like this recipe adapted for slow cooker use, or a printable version for sharing with friends?
ADVERTISEMENT
