Brisket Jalapeño and Cheese Pot Pie

If you’re looking for a pot pie that packs a flavorful punch, this Brisket Jalapeño and Cheese Pot Pie will not disappoint. Combining tender, slow-cooked brisket with spicy jalapeños and a creamy cheese sauce, this pie is a hearty meal that brings comfort food to a whole new level. Whether you’re making it for a weekend dinner or to impress guests, this dish offers the perfect blend of smoky, spicy, and cheesy goodness in every bite.

#### Why You’ll Love This Pot Pie:
– **Bold Flavors**: The combination of smoky brisket, zesty jalapeños, and creamy cheese creates a deliciously rich flavor profile.
– **Comfort Food Reinvented**: A twist on the classic pot pie, this recipe adds an exciting kick, making it stand out from traditional versions.
– **Perfect for Leftover Brisket**: This recipe is ideal for using leftover brisket, making it an easy meal that doesn’t skimp on flavor.

Ingredients:

– 2 cups cooked brisket, shredded (leftover or freshly made)
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2-3 jalapeños, sliced (adjust based on your spice preference)
– 1 1/2 cups shredded cheddar cheese (or your favorite melting cheese)
– 1/2 cup cream cheese
– 1 1/2 cups beef broth
– 1 tbsp flour
– 1 tbsp butter
– 1 tsp smoked paprika
– 1 tsp cumin
– Salt and pepper to taste
– 1 sheet puff pastry (store-bought or homemade)
– 1 egg, beaten (for brushing)

Instructions:

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