Smoky Brisket Pot Pie

Serve hot with a side of coleslaw, mashed potatoes, or a crisp salad.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
Freeze before baking for a make-ahead meal—just thaw overnight before baking.
Variations:
Spicy Kick: Add chipotle peppers or more jalapeños for extra heat.
BBQ Flavor: Stir in 2 tbsp of BBQ sauce for a smokier taste.
Vegetable Additions: Mix in corn, mushrooms, or bell peppers for extra texture.
FAQ:
1. Can I use store-bought brisket?
Yes! If you don’t have homemade brisket, store-bought smoked brisket or leftover pot roast works great.

2. Can I make this without dairy?
Absolutely! Swap heavy cream for coconut cream and use dairy-free cheese.

3. Can I use puff pastry instead of pie crust?
Yes! Puff pastry creates a lighter, flakier crust—just watch it closely while baking.

This Smoky Brisket Pot Pie is the perfect way to enjoy bold, comforting flavors in every bite. Let me know if you give it a try!