Brisket Pot Pie with Cheddar and Monterey Jack

A Rich and Cheesy Twist on a Classic Comfort Food

There’s something inherently comforting about a pot pie. It’s warm, savory, and full of flavor-packed ingredients that make every bite feel like a hug from the inside out. Now, imagine that classic comfort elevated to new heights—with slow-braised beef brisket, melty cheddar and Monterey Jack cheese, and an irresistibly golden, flaky crust. That’s exactly what you get in this Brisket Pot Pie with Cheddar and Monterey Jack—a show-stopping dish that combines the best of beef dishes, meat pie recipes, and cheesy comfort food.

This isn’t your everyday pot pie. It’s rich and luxurious, with tender brisket that’s been slowly simmered until it’s fall-apart delicious. The savory filling is folded into a velvety cheese sauce made from two of the best melting cheeses—sharp cheddar and creamy Monterey Jack. Tucked into a buttery pie crust and baked until golden and bubbling, this beef pot pie is the epitome of homemade comfort.

Whether you’re feeding a crowd, meal-prepping for the week, or looking to reinvent leftover brisket, this recipe is a must-try. In this article, we’ll walk you through how to make it from scratch, offer expert tips and variations, and give you ideas on how to store, reheat, and serve it for maximum deliciousness.

🥩 The Story Behind This Brisket Pot Pie

Pot pies have long been a staple of American and European home cooking. Traditionally filled with chicken or vegetables, the pot pie has evolved to include all sorts of fillings—from turkey to lamb and everything in between. But beef pot pies are in a league of their own, especially when made with brisket, one of the most flavorful cuts of beef available.

Why brisket? It’s a cut that rewards time and care. When slow-cooked, it transforms from tough and chewy to juicy, tender, and incredibly flavorful. Paired with melty cheese and veggies in a pie, it becomes a next-level meat pie you’ll want to make over and over.

🧀 Ingredients You’ll Need

Here’s everything you’ll need to make the perfect Brisket Pot Pie with Cheddar and Monterey Jack:

Brisket and Vegetable Filling

• 2 lbs beef brisket (well-trimmed)
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp fresh thyme (or 1 tsp dried)
• 1 tsp paprika
• 2 carrots, diced
• 2 celery ribs, diced
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 cup frozen peas

Cheese Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1½ cups milk
• 1½ cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Salt and pepper, to taste

Crust & Topping

• 1 box of refrigerated pie crusts (or homemade)
• 1 egg, beaten (for egg wash)

🔪 Step-by-Step Instructions

Step 1: Sear and Simmer the Brisket

Start with building flavor.

1. Season the brisket generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear brisket for 4–5 minutes per side, until browned.
3. Remove the brisket and set aside. In the same pot, sauté onions until soft (about 3–4 minutes).
4. Add garlic, tomato paste, thyme, Worcestershire sauce, and paprika. Stir and cook for 2 minutes.
5. Add carrots and celery, cooking for another 5 minutes.
6. Stir in the flour and cook for 1 minute to remove the raw flour taste.
7. Slowly add beef broth, scraping up the browned bits at the bottom of the pot.
8. Return brisket to the pot. Cover and simmer on low for 2.5 to 3 hours, or until the brisket is fork-tender.
9. Remove brisket, shred with forks, then return to the pot with peas.

Shortcut Option: Use leftover brisket from BBQ night or slow cooker brisket for quicker prep.

Step 2: Make the Cheesy Sauce

This step transforms the pie from good to great.

1. In a saucepan, melt butter over medium heat. Add flour and whisk until golden (about 1–2 minutes).
2. Slowly pour in the milk, whisking constantly until thickened (5–7 minutes).
3. Remove from heat and stir in the shredded cheddar and Monterey Jack.
4. Season with salt and pepper to taste.
5. Pour the cheese sauce into the brisket mixture and stir well.

Step 3: Assemble the Pie

1. Preheat your oven to 400°F (200°C).
2. Roll out a pie crust and fit it into a 9-inch pie dish.
3. Spoon the brisket-cheese filling into the crust.
4. Cover with the second pie crust. Pinch edges to seal.
5. Cut slits in the top for steam to escape.
6. Brush with egg wash.

Tip: Chill the assembled pie for 15 minutes before baking for an extra flaky crust.

Step 4: Bake to Perfection

Bake in the preheated oven for 30–35 minutes, or until the crust is golden and flaky. Let rest for 5–10 minutes before slicing and serving.

🍽️ Serving Suggestions

This rich, satisfying meat pie can stand on its own, but here are some ideas to round out your meal:

• Buttered green beans or steamed broccoli
• Garlic mashed potatoes or sweet potato mash
• Mixed greens salad with balsamic vinaigrette
• Pickled onions for a tangy counterbalance

🧊 Storage & Reheating Tips

Refrigerate:

Cool the pie completely, cover tightly, and store in the refrigerator for up to 4 days.

Freeze:

Wrap unbaked or baked pies tightly in foil and freeze for up to 3 months.

Reheat:

Reheat slices in the oven at 350°F until warmed through and bubbly (about 15–20 minutes).

🔄 Variations to Try

• Spicy Brisket Pie: Add jalapeños, chipotle powder, or hot sauce to the filling.
• Veggie-Loaded Version: Add diced mushrooms, corn, or spinach for extra texture and nutrition.
• Biscuit-Topped Pot Pie: Swap the top crust for biscuit dough and bake until golden.
• Mini Pot Pies: Use muffin tins or ramekins to make individual servings—great for parties or meal prep!

🧑‍🍳 Expert Tips for Pot Pie Success

• Cool the filling slightly before adding to the crust to prevent sogginess.
• Use high-quality cheese for a better melt and bolder flavor.
• Don’t overfill the pie—leave a bit of space at the top so it doesn’t bubble over.
• Brush with egg wash for a golden, glossy crust.
• Use a baking sheet under the pie to catch any drips.

❓FAQ – Brisket Pot Pie Edition

Can I use leftover brisket?

Absolutely! This recipe is a fantastic way to use up leftover slow-cooked or smoked brisket.

Can I make this pie ahead of time?

Yes. You can assemble the whole pie and refrigerate it (unbaked) for up to 24 hours or freeze it for later.

What’s the best cheese substitute?

Try Gruyère, Fontina, or even mozzarella. Avoid pre-shredded cheeses, as they often contain anti-caking agents.

Can I make this dairy-free?

Yes, substitute plant-based butter, milk, and cheese alternatives, and ensure your crust is dairy-free.

🎉 When to Serve Brisket Pot Pie

This dish is perfect for:

• Sunday family dinners
• Holiday gatherings
• Cold winter nights
• Potluck meals
• Meal prepping hearty lunches

Its bold, cheesy flavor and tender beef filling make it a go-to comfort food recipe for all occasions.

📣 Final Thoughts: The Ultimate Comfort Dish

When it comes to comfort food, nothing satisfies quite like a bubbling Brisket Pot Pie with Cheddar and Monterey Jack. It’s rich, hearty, cheesy, and wrapped in a flaky golden crust. Whether you’re cooking for a cozy night in or sharing with loved ones, this dish brings warmth, flavor, and satisfaction with every bite.

From the slow-braised brisket to the creamy cheese blend and crisp crust, this pot pie is a meat lover’s dream and a cheese lover’s paradise. Try it once, and it’s sure to become a staple in your comfort food rotation.