The Ultimate Cheesy Smoked Brisket Pie
This ultimate cheesy smoked brisket pie is rich, comforting, and packed with bold, smoky flavor. Tender smoked brisket is folded into a creamy, cheesy filling and baked inside a golden, flaky crust — a show-stopping dish perfect for gatherings, holidays, or when you want to turn leftover brisket into something unforgettable.
Ingredients:
For the Filling:
3 cups smoked brisket, chopped or shredded
1 tablespoon olive oil or butter
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella or Monterey Jack
1/4 cup chopped fresh parsley
For the Crust:
2 refrigerated pie crusts (or homemade)
1 large egg
1 tablespoon water
Instructions:
Preheat the oven to 375°F (190°C).
Heat the olive oil or butter in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onions and stir for 1 minute. Slowly whisk in the milk and cream, stirring constantly until thickened.
Season with smoked paprika, salt, and black pepper. Reduce heat to low and stir in the cheddar and mozzarella until melted and smooth.
Fold in the smoked brisket and parsley. Remove from heat and let cool slightly.
Press one pie crust into a 9-inch pie dish. Spoon the brisket filling evenly into the crust.
Place the second pie crust on top. Trim excess dough and crimp the edges to seal. Cut small slits in the top to vent.
Whisk the egg with the water and brush over the top crust.
Bake for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling.
Let the pie rest for 10 to 15 minutes before slicing.
Helpful Tips:
Smoked brisket with bark adds extra flavor and texture.
Letting the filling cool slightly helps prevent a soggy crust.
Add jalapeños or caramelized onions for extra depth.
Serving Suggestions:
Serve with a crisp green salad or roasted vegetables.
Great alongside coleslaw or corn on the cob.
Perfect as a hearty main dish for dinner or celebrations.
Storage:
Refrigerate leftovers for up to 4 days.
Reheat in the oven to maintain a crisp crust.
The ultimate cheesy smoked brisket pie is smoky, creamy, and deeply satisfying — a bold comfort dish that turns slow-smoked beef into a rich, crowd-pleasing masterpiece.