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Brisket pot pie is a warm and hearty dish. The key ingredients make it special and full of flavor.

Brisket Pot Pie with Cheddar and Monterey Jack

Indulge in the ultimate comfort food with my Brisket Pot Pie recipe featuring a delicious blend of Cheddar and Monterey Jack cheese. This hearty dish combines tender brisket with fresh veggies, creating a savory experience that'll warm your heart. Discover the secrets to a flaky crust, enhance flavor with creative cheese options, and find tips for perfecting your baking technique. Click to explore this mouthwatering recipe and elevate your dinner table tonight!
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Ingredients
  

2 cups cooked brisket, shredded

1 cup beef broth

1 cup carrots, diced

1 cup potatoes, diced

1/2 cup peas

1/2 onion, finely chopped

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon olive oil

1 refrigerated pie crust (or homemade if preferred)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 egg, beaten (for egg wash)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 3-4 minutes.

      Cook Carrots and Potatoes: Add the diced carrots and potatoes to the skillet. Cook for an additional 5-7 minutes until they start to soften.

        Add Brisket: Stir in the shredded brisket, peas, beef broth, Worcestershire sauce, garlic powder, thyme, salt, and pepper. Allow the mixture to simmer for about 10 minutes until heated through and slightly thickened.

          Mix in Cheeses: Remove from heat and mix in the shredded cheddar and Monterey Jack cheeses until melted and combined. Taste and adjust seasoning if necessary.

            Prepare the Pie: Roll out the pie crust and fit it into a 9-inch pie dish. Pour the brisket and cheese mixture into the crust, spreading it evenly.

              Top the Pie: Roll out another pie crust to cover the top. Seal and crimp the edges. Cut slits in the top to allow steam to escape. Brush the beaten egg over the crust for a golden finish.

                Bake the Pie: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

                  Cool and Serve: Allow the pot pie to cool for about 10 minutes before slicing.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                      - Presentation Tips: Serve hot in individual bowls, garnished with fresh thyme or parsley for a pop of color. Enjoy with a side salad for a complete meal.