Brisket Pot Pie Jalapeño (Print Version)

Flaky crust hides brisket, corn, and jalapeños for a comforting, golden main with a hint of spice.

# Ingredients:

→ Filling

01 - 1 pound cooked beef brisket, pulled
02 - 2 jalapeños, seeds removed and chopped
03 - 1 medium onion, chopped
04 - 1 cup frozen corn kernels
05 - 1 cup green peas
06 - 2 cups beef broth
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried thyme
09 - Salt and black pepper, to taste

→ Crust

10 - 1 sheet refrigerated pie crust

# Instructions:

01 - Set oven to 400°F (200°C) and allow it to fully preheat before preparing other ingredients.
02 - In a large skillet over medium heat, sauté chopped onion and jalapeños until softened, roughly 5 minutes.
03 - Stir in pulled brisket, corn, peas, beef broth, garlic powder, thyme, and season with salt and pepper. Combine thoroughly.
04 - Simmer filling for 10 minutes to allow flavors to blend and excess liquid to reduce slightly.
05 - Transfer brisket mixture to a pie dish, then lay pie crust over filling and trim or fold edges to seal.
06 - Cut several slits into the top crust to allow steam to escape. Place dish in oven and bake for 25–30 minutes, until crust is golden brown.
07 - Remove from oven and let cool for several minutes before slicing and serving to avoid burns.

# Notes:

01 - For a spicier result, leave some jalapeño seeds in the filling. Using leftover brisket enhances flavor complexity.

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