{"id":1533,"date":"2024-11-15T23:32:25","date_gmt":"2024-11-15T23:32:25","guid":{"rendered":"https:\/\/boodiz.com\/?p=1533"},"modified":"2024-11-15T23:32:26","modified_gmt":"2024-11-15T23:32:26","slug":"grandmas-classic-brisket-pot-pie","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1533","title":{"rendered":"Grandma\u2019s Classic Brisket Pot Pie"},"content":{"rendered":"\n

INGREDIENTS:<\/strong><\/p>\n\n\n\n

One pound of shredded cooked brisket
Two jalapenos, diced fine (removing the seeds for a softer flavor)
One medium onion, chopped
Two minced garlic cloves
One cup of cheddar cheese, shredded
Half a cup of Monterey Jack cheese, shredded<\/p>\n\n\n\n

A quarter cup of all-purpose flour
1 1\/2 cups of beef broth
Half a cup of heavy cream
Two tsp dried thyme
Half a teaspoon of salt
1\/4 tsp black pepper
Two pie crusts (store-bought or handmade)<\/p>\n\n\n\n

INSTRUCTIONS:<\/strong><\/p>\n\n\n\n

Preheat the Oven: To get ready for baking, preheat your oven to 375\u00b0F (190\u00b0C).<\/p>\n\n\n\n

Saut\u00e9 the Aromatics: Add the minced garlic and chopped onion to a large pan over medium heat and cook for about 3 minutes, or until they are tender.<\/p>\n\n\n\n

Add Jalapenos: Allow the flavors to blend by adding the chopped jalapenos and cooking for a further two minutes.<\/p>\n\n\n\n

Get the roux ready: To create a roux, add the flour and whisk constantly. To get rid of the taste of raw flour, cook for one minute.
Bring the Liquids in: To prevent lumps, add the heavy cream and beef broth to the skillet gradually while stirring continuously. Keep heating until the mixture thickens to the consistency you want and starts to boil.
Mix the filling: To the thickened sauce, add the Monterey Jack cheese, cheddar cheese, dried thyme, salt, pepper, and shredded brisket. Stir until the filling is equally distributed and the cheese has melted.<\/p>\n\n\n\n

To assemble the pot pie, line a 9-inch pie plate with one rolled-out pie crust. Fill the prepared crust with the brisket using a spoon.
Top and Seal: Cover the filling with the second pie shell. Press the sides together to seal them, then make a few slits in the top crust to let the steam out.
Bake until perfectly done: The pot pie should be baked for 35 to 40 minutes in a preheated oven, or until the filling is boiling and the crust is golden brown.<\/p>\n\n\n\n

Before serving, let the pot pie to cool somewhat. Savor this filling and tasty recipe that works well for any occasion.<\/p>\n\n\n