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To make a great brisket pot pie, you need key ingredients that blend well.

Brisket Pot Pie with Cheddar and Monterey Jack

Experience the ultimate comfort food with our delectable Brisket Pot Pie recipe packed with tender brisket, melty cheddar, and Monterey Jack cheese. This easy-to-follow guide covers everything from selecting the best brisket cuts to crafting a flaky crust. Elevate your next family dinner gathering with this rich and savory dish that everyone will love. Click through to explore the complete recipe and be ready to savor every bite!
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Ingredients
  

2 cups cooked brisket, shredded or diced

1 cup beef broth

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon paprika

2 tablespoons all-purpose flour

1 cup cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 package refrigerated pie crusts (2 crusts)

Salt and pepper to taste

1 egg, beaten (for egg wash)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large skillet, heat a little oil over medium heat. Add the diced onions and garlic, sautéing until soft and translucent (about 3-4 minutes).

      Add the carrots and potatoes to the skillet, cooking for an additional 5-7 minutes until slightly softened.

        Stir in the shredded brisket, Worcestershire sauce, thyme, and paprika. Mix well to combine.

          Sprinkle the flour over the mixture and stir to coat evenly. Gradually add the beef broth, stirring continuously until the mixture thickens, about 3-5 minutes.

            Fold in the peas and shredded cheeses, stirring until everything is well combined and the cheese melts. Season with salt and pepper to taste.

              Roll out one of the pie crusts into a 9-inch pie dish, pressing it gently against the bottom and sides.

                Pour the brisket mixture into the pie crust, spreading it evenly.

                  Cover the filling with the second pie crust, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.

                    Brush the top crust with the beaten egg for a golden finish.

                      Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

                        Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.

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

                            - Presentation Tips: Serve slices with a sprinkle of fresh herbs (like parsley) on top and a side salad for a colorful plate. Enjoy!