Smoky Brisket Pot Pie

Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish or use individual ramekins for single servings.
2. Cook the Filling
Heat a large skillet over medium heat. Add onion, jalapeños, and garlic, sautéing until softened.
Stir in flour and cook for 1 minute, forming a roux.
Slowly add beef broth, heavy cream, Worcestershire sauce, and smoked paprika. Stir well until the mixture thickens.
Fold in brisket, cheddar, and Monterey Jack cheese.
Season with salt & pepper to taste, then let simmer for 5 minutes.
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, trimming the edges.
Cut small slits in the top to allow steam to escape.
Brush with egg wash for a crispy, golden finish.
4. Bake to Perfection
Bake for 25-30 minutes, or until the crust is golden brown and flaky.
Let cool for 5 minutes before serving.
Serving & Storage Tips: