Brisket Pot Pie – A Smoky, Cheesy Comfort Dish!

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and jalapeños, and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes to form a roux.
Slowly add the beef broth, stirring to combine and prevent lumps. Stir in the heavy cream, Worcestershire sauce, smoked paprika, salt, and pepper. Let the mixture simmer for 5-7 minutes, until it thickens slightly.
Add the Beef and Cheese:

Stir in the pulled brisket and both cheeses. Continue cooking for another 2-3 minutes until the cheese is melted and the beef is evenly coated in the creamy sauce.
Assemble the Pie:

Preheat the oven to 375°F (190°C).
Roll out the pie crust to fit a 9-inch pie dish. Spoon the brisket filling into the dish and spread it out evenly.
Place the pie crust over the top, trimming any excess dough. Pinch the edges together to seal and cut small slits in the top to allow steam to escape.
Beat the egg and brush it over the top of the pie for a golden finish.
Bake the Pot Pie:

Place the pie in the oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Serve:

Let the pot pie cool for a few minutes before slicing. Serve with a side salad or roasted vegetables for a complete meal.
Serving and Storage Tips: