Create the Sauce:
Pour in the beef broth and sour cream, stirring until the mixture becomes creamy and thickens slightly. Let it simmer for 5 minutes, then remove from heat.
Assemble the Pot Pie:
Preheat your oven to 375°F (190°C). Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the beef mixture into the crust, spreading it evenly.
Top the Pie:
Place the second pie crust on top of the filling. Press the edges together to seal the pie, and trim any excess dough. Cut a few slits in the top crust to allow steam to escape while baking.
Add Cheese:
Sprinkle the shredded cheese evenly on top of the pie crust. This will melt into a beautiful, golden, and cheesy topping.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbling. Let it cool for 5 minutes before serving.
Garnish and Serve:
For an extra touch of flavor, garnish with freshly chopped cilantro or parsley. Serve warm and enjoy!
Tips for Serving and Storing:
Serving Suggestions:
This pot pie pairs beautifully with a simple side salad or roasted vegetables. You can also serve it with a dollop of sour cream or a sprinkle of chopped green onions for added flavor.
Storing Leftovers:
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes until heated through.
Freezing Instructions:
If you want to make this dish ahead of time, assemble the pot pie, cover it tightly with plastic wrap and foil, and freeze. When ready to bake, remove the pie from the freezer and bake from frozen at 375°F (190°C) for 45-50 minutes, or until golden and bubbling.
Variants:
Vegetarian Option:
Replace the beef with a combination of sautéed mushrooms, bell peppers, and zucchini for a vegetarian-friendly version of this pot pie. You can also add a can of black beans or kidney beans for extra protein.
Add More Spice:
If you love spice, consider adding some chopped green chilies, or increase the number of jalapenos in the filling. You can also stir in a teaspoon of chili powder or hot sauce to make the dish even more fiery.
Cheese Lovers’ Delight:
Experiment with different types of cheese in the filling. Pepper jack cheese or Monterey Jack can add extra creaminess and a hint of spice. For a cheesy crust, sprinkle some cheese between the crust layers before baking.
FAQ:
Can I use leftover roast beef or other meats instead of brisket?
Absolutely! This recipe is versatile, and you can easily swap the brisket for other types of cooked beef, such as roast beef or even ground beef.
Can I make this pot pie ahead of time?
Yes, you can assemble the pot pie a day ahead and store it in the refrigerator. Just bake it when you’re ready to serve.
How can I make the filling thicker?
If you prefer a thicker filling, you can add a tablespoon of flour to the onion and garlic mixture to make a roux before adding the beef broth and sour cream. Alternatively, let the filling simmer for a bit longer to reduce and thicken.
What if I don’t have a pie crust?
If you don’t have a store-bought pie crust, you can use puff pastry for a lighter, flakier crust or even crescent roll dough for a quick and easy alternative.
Can I use a homemade pie crust?
Yes, you can definitely make your own pie crust for this recipe. Just roll out your dough and follow the same instructions for assembling the pie.
Conclusion:
This Shredded Beef and Jalapeno Pot Pie is a perfect example of how to take simple ingredients and transform them into something extraordinary. Whether you’re using up leftovers or just craving something hearty and flavorful, this pot pie is sure to satisfy. With its perfect blend of tender beef, spicy jalapenos, and gooey cheese, it’s a dish that will quickly become a household favorite. Try it tonight and enjoy a comforting, flavorful meal!
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