Brisket Pot Pie

Preheat the oven to 375°F (190°C).
Grease a 9-inch pie dish or individual ramekins.
Step 2: Cook the Filling
In a large skillet over medium heat, sauté onion, jalapeños, and garlic until softened, about 5 minutes.
Stir in flour and cook for 1 minute to create a roux.
Gradually add beef broth, heavy cream, Worcestershire sauce, and smoked paprika, stirring continuously until the mixture thickens.
Stir in the brisket, cheddar, and Monterey Jack cheese, then season with salt and pepper.
Let the filling simmer for 5 minutes, allowing the flavors to meld together.
Step 3: Assemble the Pot Pie
Pour the brisket filling into the prepared pie dish.
Roll out the pie crust and place it over the filling. Trim the edges, leaving enough to fold over the sides.
Cut small slits in the top crust to allow steam to escape during baking.
Brush the crust with a beaten egg to achieve a golden finish.
Step 4: Bake to Perfection
Bake for 25-30 minutes, or until the crust is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes before serving.
Serving and Storage Tips