Brisket Pot Pie

Serving: Serve this hearty pot pie with a side of coleslaw or a fresh salad for a well-rounded meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy crust.
Variations
Spicy: Add extra jalapeños or a dash of hot sauce for more heat.
Cheese: Experiment with different cheeses, like Gouda or pepper jack, for added flavor.
Crustless: Skip the pie crust and serve the filling as a casserole for a low-carb option.
FAQ
Can I use leftover brisket for this recipe?
Yes, leftover brisket works perfectly! Just make sure to shred it into small pieces before adding it to the filling.

Can I freeze this pot pie?
Yes, you can freeze the assembled pot pie before baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, remove from the freezer and bake directly from frozen, adding extra time as needed.

Enjoy this Brisket Pot Pie—a perfect combination of savory, smoky brisket, creamy cheese, and a flaky crust!