gaxownOkay, Let’s Talk Brisket Pot Pie!
Right, so you know those weekends after you’ve smoked a massive brisket? And everyone’s raving about it (go you!), but then you’re left with… well, a LOT of brisket. Happened to me last month after my brother’s birthday bash. I was staring at this mountain of delicious, smoky meat thinking, “There’s only so many brisket sandwiches a person can eat!” That’s how this glorious savory brisket pot pie with cheddar and monterey jack came about. It’s basically a hug in a dish, perfect for using up those leftovers in a way that feels brand new and honestly, maybe even better? Don’t tell my brisket purist friends I said that.
Why This Brisket Pot Pie Thing Actually Works
Honestly? I make this when I need serious comfort food, like, yesterday. It’s got that rich, smoky brisket flavor, a creamy, cheesy sauce that isn’t too heavy (miracle!), and that flaky crust on top… my family goes absolutely bonkers for it. It feels kinda fancy, but it’s mostly about assembly if you’ve got the brisket already cooked. Plus, cleaning out the fridge? Always a win. It’s the perfect cozy dinner for a chilly evening, you just need a fork and maybe a bib, ha!
Gathering Your Bits and Bobs (Ingredients)
- Leftover Cooked Brisket: About 3-4 cups, chopped into bite sized pieces. Don’t be too precious about the size. (Obviously, the star!)
- Butter: Around 3 tablespoons. Salted or unsalted, whatever’s in the fridge door.
- Onion: 1 medium, chopped. Yellow or white, doesn’t matter much.
- Carrots: 2 medium, peeled and diced. Or grab a bag of frozen peas and carrots if you’re feeling lazy (I often am).
- Celery: 2 stalks, diced. Adds that classic pot pie base flavour.
- Garlic: 2-3 cloves, minced. Or more. I mean, who actually measures garlic?
- All Purpose Flour: About 1/4 cup. This thickens up the sauce nicely.
- Beef Broth: 2 cups. Use a good quality one if you can, it makes a difference. Sometimes I use half broth, half milk for extra creaminess.
- Milk or Cream: 1/2 cup. Whole milk, heavy cream, even half and half works. Depends how decadent you’re feeling.
- Worcestershire Sauce: A good splash, maybe 1 tablespoon? Adds a nice savory depth.
- Dried Thyme: 1 teaspoon, or a sprig of fresh if you have it.
- Salt and Black Pepper: To taste. Remember the brisket and broth are already salty!
- Cheddar Cheese: 1 cup, shredded. Sharp cheddar is my go to.
- Monterey Jack Cheese: 1 cup, shredded. Melts beautifully! (Sometimes I just use a ‘Tex Mex’ blend bag if I’m rushing).
- Pie Crust: 1 sheet (for a top crust). Store bought is totally fine, no judgement here. My grandma insisted on homemade, but honestly, who has the time midweek? If you *do* want to make your own, this All Butter Pie Crust recipe from Sally’s Baking Addiction is pretty reliable.
- Egg: 1, beaten (for egg wash – makes the crust shiny!)
Okay, Let’s Get Cooking! (Directions)
Alright, deep breath. This is the fun part.
- Preheat & Prep: Get your oven preheating to around 400°F (200°C). While that’s warming up, make sure your brisket is chopped and veggies are diced. Mise en place, as the fancy chefs say. Or, as I say, get your ducks in a row so you don’t panic halfway through.
- Sauté the Veggies: Melt the butter in a large skillet or Dutch oven over medium heat. Toss in the onion, carrots, and celery. Cook ’em for about 5-7 minutes, until they start to soften up. Don’t let them burn! Add the minced garlic and cook for another minute until it smells amazing (this is where I usually sneak a taste of a carrot).
- Make the Roux/Sauce Base: Sprinkle the flour over the veggies. Stir it constantly for about a minute or two. It’ll look a bit pasty and weird, that’s normal. You’re just cooking out that raw flour taste.
- Get Saucy: Gradually whisk in the beef broth. Go slow at first to avoid lumps! Once it’s mostly combined, whisk in the milk/cream and Worcestershire sauce. Bring it to a simmer, stirring occasionally. It should start thickening up nicely. If it seems *too* thick, add a splash more broth. If too thin, let it simmer a bit longer. Trust your gut.
- Season & Add the Good Stuff: Stir in the dried thyme, salt, and pepper. Remember to taste it! Add the chopped brisket. Stir everything together until the brisket is coated in that lovely sauce. Let it hang out on low heat for a few minutes just to get happy.
- Cheese Time!: Okay, turn off the heat. Now stir in most of the cheddar and Monterey Jack cheese, saving maybe a handful for sprinkling on top later. Stir until it’s melted and glorious. Try not to eat it all with a spoon right now. It’s tough, I know.
- Assemble the Pie: Pour that amazing brisket filling into a pie dish (a 9 inch deep dish works well, or even individual ramekins!). If you’re using a cast iron skillet, you could even just keep it in there if it’s oven safe! Sprinkle the remaining cheese over the top of the filling.
- Top it Off: Carefully unroll your pie crust and place it over the filling. Trim the excess crust around the edge of the dish, and maybe crimp the edges with a fork if you’re feeling fancy. Cut a few slits in the top of the crust so steam can escape – important! Brush the crust all over with the beaten egg. This gives it that lovely golden brown colour.
- Bake!: Pop that beauty into the preheated oven. Bake for about 25-35 minutes, or until the crust is beautifully golden brown and the filling is bubbly around the edges. Keep an eye on it form about 20 minutes in – ovens vary!
- Rest (You and the Pie): This is crucial! Let the pot pie rest for at least 10-15 minutes before cutting into it. It allows the filling to set up a bit so it doesn’t all ooze out. Plus, it’s lava hot right now.
Stuff I’ve Figured Out Along the Way (Notes)
- If your brisket is *really* smoky, you might want to dial back slightly on the Worcestershire sauce.
- Frozen veggies work fine, honestly. Just chuck ’em in frozen, maybe add a minute or two to the sauté time. Peas are a great addition too!
- Don’t have both cheddar and Monterey Jack? Just use 2 cups of whatever melty cheese you like! Colby, a mild cheddar, even provolone could work in a pinch. Though, the cheddar/jack combo is pretty ace.
- Seriously, let it rest. I know it’s hard. But you’ll thank me when you get a clean slice.
Playing Around With It (Variations)
I’ve messed around with this a fair bit:
- Spicy Kick: Added a chopped jalapeño with the onions once. Pretty darn good if you like heat.
- Mushroom Magic: Sautéed mushrooms are a solid addition with the other veggies.
- BBQ Twist: Swirled in a tablespoon or two of my favorite BBQ sauce into the filling. Gives it a different vibe!
- The Fail: Okay, so I once tried adding crumbled blue cheese. I love blue cheese, but… it just fought with the brisket and the cheddar/jack way too much. Not my best idea, haha. Stick to the melty, milder cheeses here, I reckon.
What You’ll Need (Equipment)
Nothing too crazy. A large skillet or Dutch oven is pretty key for making the filling. A 9 inch pie dish (deep dish is better) or a 10 inch cast iron skillet works great for baking. If you don’t have a dedicated pie dish, any oven safe casserole dish of roughly the same size will probably do the job, just keep an eye on the crust. Oh, and a whisk for the sauce – helps avoid lumps!
Storing the Goodness
If, by some miracle, you have leftovers (seriously, how?), cover it tightly with foil or plastic wrap (or transfer to an airtight container) and stick it in the fridge. It’ll keep for about 3 days. Reheat gently in the oven or microwave. Honestly, in my house, it never lasts more than a day! I actually think the flavors meld even more and it’s possibly even better the next day. Shh.
How We Eat It
We usually just eat this straight up, maybe with a simple green salad on the side to pretend we’re being healthy. My dad always insists on having a dollop of sour cream with his, which is… interesting? But hey, whatever floats your boat!
Lessons Learned the Hard Way (Pro Tips)
- Don’t Rush the Roux: I once tried to speed up making the sauce by adding the broth too quickly after the flour. Lumps everywhere! Seriously, cook the flour for that minute and add the broth slowly while whisking. It makes all the difference.
- Taste, Taste, Taste: Especially before you add the salt! Brisket can vary wildly in saltiness depending on the rub used. Same goes for broth. Taste the sauce before you add the brisket and *then* adjust seasoning.
- Crust Protection: If your crust starts getting too brown before the filling is bubbly, just loosely tent a piece of aluminum foil over the top. Saved many a pie crust form cremation this way!
Got Questions? (FAQ)
- Can I use leftover roast beef instead of brisket?
- Totally! It won’t have that smoky flavor that brisket brings (which is kinda the point here, wink wink), but it would still be a delicious beef pot pie. Go for it!
- My filling seems too thin/thick, what do I do?
- No worries! If it’s too thin, let it simmer on the stove a bit longer before adding the cheese and brisket – evaporation is your friend. If it’s way too thick, whisk in a splash more broth or milk until it reaches a consistency you like. Easy peasy.
- Can I make this ahead of time?
- Yep! You can make the filling a day or two ahead and keep it in the fridge. Then just assemble with the crust and bake when you’re ready. You could probably even assemble the whole pie and refrigerate before baking, just add a few extra minutes to the baking time since it’ll be cold.
- Help! I don’t have Monterey Jack cheese!
- Don’t sweat it! Just use all cheddar, or swap in Colby, provolone, or even a mild Swiss. As long as it’s a good melting cheese, you’ll be golden.
- Is this freezable?
- Hmm, I haven’t actually tried freezing the fully baked pie. The filling itself should freeze fine in an airtight container for a month or two. The crust might get a bit soggy on thawing/reheating though. Probably best enjoyed fresh or within a few days from the fridge.
Okay, I think that’s everything! Making this savory brisket pot pie with cheddar and monterey jack is seriously worth it, especially if you’ve got that leftover gold sitting in your fridge. Let me know if you give it a try! Happy cooking!
gaxown
