Tender brisket, melty cheese, and a creamy jalapeño-kissed gravy all wrapped in a flaky double crust — this comfort food mashup is the ultimate way to repurpose leftover BBQ.
🕒 Servings & Timing
Yield: Serves 6–8
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Dietary Tags: Comfort Food, Beef Recipe
✅ Ingredients Checklist
For the Filling
Cooked beef brisket, shredded or chopped
Onion, chopped
Garlic cloves, minced
Jalapeños, finely chopped (seeded for less heat)
Creamy Gravy Base
All-purpose flour
Beef broth
Heavy cream (or whole milk for lighter option)
Dried thyme (or fresh)
Salt & black pepper
Cheese (optional but delicious)
Cheddar cheese
Monterey Jack cheese
For the Crust
2 pie crusts (store-bought or homemade)
Optional swap: puff pastry for extra flakiness
🔪 Instructions
Preheat oven to 375°F (190°C). Grease a 9-inch deep-dish pie pan or tart dish and set aside.
Sauté the veggies:
Heat oil or butter in a skillet over medium heat.
Cook onion and garlic for 3 minutes until soft.
Add jalapeños and sauté 2 more minutes. (Tip: remove seeds for mild heat; leave them for spicy flavor.)
Make the creamy brisket gravy:
Sprinkle in flour and stir constantly for 1 minute to cook out raw taste.
Gradually add beef broth and cream while whisking to avoid lumps.
Simmer 5–7 minutes until thickened like gravy.
Stir in brisket, cheeses, thyme, salt, and pepper. Warm through.
Assemble the pot pie:
Press one pie crust into your dish and trim excess.
Pour in brisket mixture and spread evenly.
Top with second crust, crimp edges, and cut small slits to vent steam.
Bake:
Place pie on a baking sheet to catch drips.
Bake for 35–40 minutes, until golden brown and bubbling.
Cool slightly:
Let rest 10–15 minutes before slicing to help filling set.
Serve warm with mashed potatoes, coleslaw, or a crisp salad.
💡 Notes
This is a fantastic leftover brisket recipe — perfect for BBQ night extras or slow-cooked roast beef.
Mild or spicy: control heat by adjusting jalapeño quantity or leaving in the seeds.
The cheese adds depth and richness but can be omitted for a more traditional pot pie.
🖼️ Hero Image & Quick Intro
This Brisket Pot Pie is what happens when smoky, tender beef meets creamy gravy and buttery pie crust — the ultimate comfort food collision. Whether you’re using leftover brisket from a BBQ or planning ahead with a slow-cooked roast, this pot pie transforms it into a soul-warming dish that feels both rustic and refined.
👩🍳 Step-by-Step Cooking Guide
1. Prep the Pie Pan
Grease your pie dish and preheat your oven to 375°F.
Tip: A deep-dish pan prevents overflow and gives you plenty of space for that creamy filling.
2. Sauté the Veggies
Cook onion, garlic, and jalapeños in a bit of oil until soft and aromatic.
Tip: Want extra depth? Add a splash of Worcestershire or a pinch of smoked paprika.
3. Make the Gravy
Stir in flour, then gradually whisk in broth and cream. Simmer until thick.
Tip: Stir constantly and scrape the bottom to prevent burning.
4. Add Brisket & Cheese
Stir in chopped brisket, cheeses, thyme, salt, and pepper. Let it warm through.
Tip: Taste and adjust seasoning now — it’s harder to fix after baking.
5. Assemble the Pie
Line pie pan with bottom crust, pour in filling, top with second crust. Crimp and vent.
Tip: For extra golden crust, brush the top with beaten egg before baking.
6. Bake & Rest
Bake 35–40 minutes, until crust is golden and filling is bubbly.
Let rest 10–15 minutes before slicing.
Tip: Use a serrated knife for cleaner slices.
🧂 Ingredient Tips & Substitutions
Brisket: Pulled beef, shredded pot roast, or chopped steak also work.
Cream: Whole milk lightens it up slightly, but cream gives richness.
Crust: Use refrigerated pie dough or puff pastry. For gluten-free, sub in a GF crust.
Cheese: Try pepper jack for heat or gouda for smokiness.
Quick Swaps:
No cream? Use evaporated milk.
No jalapeños? Sub bell peppers or canned green chiles.
Dairy-free? Use a creamy oat-based product and skip cheese.
🍽️ Variations & Serving Suggestions
Flavor Variations
Add mushrooms or peas for more veggie content.
Use smoked brisket for a BBQ-flavored twist.
Top with mashed potatoes instead of crust for a shepherd’s pie spin.
Serving Suggestions
Serve with mashed potatoes and roasted carrots.
Pair with a vinegary slaw to cut the richness.
A simple green salad with vinaigrette balances the heaviness.
🧊 Storage & Make-Ahead Tips
Fridge: Store leftovers covered for up to 4 days.
Freezer: Wrap tightly in foil or freeze unbaked pie for up to 2 months.
Reheat: Warm in a 350°F oven until heated through (cover with foil to avoid over-browning).
Make-Ahead: Filling can be made 1–2 days ahead and stored in the fridge.
🔍 Nutrition (Per Serving, Estimated)
Calories: ~480 kcal
Protein: 26g
Carbs: 28g
Fat: 30g
Fiber: 2g
Sodium: Moderate–High
Allergens: Dairy, gluten
Diet Tags: High-Protein, Comfort Food
❓ FAQs
Q: Can I use leftover BBQ brisket?
A: Yes! The smoky flavor adds depth — just skip extra salt if the brisket is already seasoned.
Q: What if I don’t have a deep-dish pie pan?
A: Use a standard 9-inch pie pan but reduce filling by about 1 cup.
Q: Can I make this crustless?
A: Yes, pour the filling into a casserole dish and top with mashed potatoes or biscuit dough.
Q: Can I freeze leftovers?
A: Absolutely. Freeze individual slices or the whole pie wrapped well. Reheat from frozen at 350°F for 25–30 minutes.
📝 Personal Note
This Brisket Pot Pie was inspired by a fridge full of leftovers and a craving for something hearty. I love how the creamy filling hugs every bite of brisket and how the golden crust brings it all together. It’s a hit at Sunday dinner or cozy nights in — and it’s one of the best second-life recipes for leftover beef I’ve ever made.
💬 Let’s Talk Pot Pie
Tried this Brisket Pot Pie? I’d love to see your version!
Tag @yourbloghandle on Instagram or leave a comment below with your personal twist — smoked cheese, puff pastry, or even a spicy version? Let’s swap ideas!