Brisket Pot Pie form
constituents
1 lb cooked brisket, pulled piecemeal
jalapenos, diced( seeds removed for milder flavor)
onion, diced
garlic cloves, diced
mug tattered cheddar rubbish
½ mug tattered Monterey Jack rubbish
¼ mug each- purpose flour
1 ½ mugs beef broth
½ mug heavy cream
2 tsp dried thyme
½ tsp swab
¼ tsp black pepper
2 pie crusts( manual or store- bought)
Preparation
Preheat Oven Set to 375 °F( 190 °C).
Cook Veggies In a large visage over medium heat, sauté onion and garlic until softened( about 3 twinkles). Add jalapenos and cook for 2 further twinkles.
Make Roux Stir in flour and cook for 1 nanosecond. Gradationally add beef broth and heavy cream while stirring to avoid lumps. poach until the admixture thickens.
Prepare Filling Add pulled brisket, cheddar, Monterey Jack, thyme, swab, and pepper. Mix well and let it heat through.
Assemble Pot PiePlace one pie crust in a 9- inch pie dish.
Fill with the brisket admixture.
Top with the alternate crust, seal the edges, and cut gashes for brume.
Singe Place in the roaster and singe for 35 – 40 twinkles until the crust is golden and the stuffing is washing.
Serve Let the pot pie cool slightly before slicing. Enjoy this hearty and comforting mess!