Prepare the oven: Preheat oven to 375°F or 190°C.
To prepare the aromatic sauté, soften the chopped onion and minced garlic in a large skillet over medium heat, about 3 minutes.
Add the chopped jalapenos and cook for another 2 minutes to allow their flavors to develop.
To make the roux, add the all-purpose flour and stir while cooking for 1 minute. This will thicken the sauce. Add the liquids to the skillet, whisking continuously. Slowly add the beef broth and heavy cream, making sure no lumps form.
Thicken to your preference: Simmer the mixture for a few minutes or until it reaches your desired thickness.
Stir in the cheese brisket filling – Stir in the crumbled brisket, Monterey Jack and cheddar cheeses, dried thyme, salt, and pepper. Stir well while heating.
Assemble the pot pie: Line a 9-inch pie plate with one of the rolled-out pie crusts. Line a pie plate and pour in the brisket filling you just prepared.
Roll out the second pie crust and place it on top of the filling. Seal it in place. Assemble the pie by sealing the two crusts with a crimp. Poke a few holes in the top crust to let steam escape.
For a golden brown crust and bubbly filling, bake the pie in a preheated oven for 35 to 40 minutes.
Cut, plate, and enjoy: Before serving, let the pot pie cool a little. Let it simmer and enjoy this hearty and flavorful meal.
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