Warm up the oven: Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
The aromatics should be sautéed in a large pan over medium heat until the chopped onion and minced garlic are softened, which should take approximately 3 minutes.
Toss in the chopped jalapenos and continue cooking for another two minutes to let their flavors develop.
Incorporate the all-purpose flour and let to simmer for one minute to make a roux. Later on, this will make the sauce thicker.
Slowly pour in the beef broth and heavy cream to the pan while stirring continuously to prevent lumps from forming.
Reduce heat to low and simmer, stirring occasionally, until mixture thickens to taste.
Mix in the Cheesy Brisket Syrup: Add the beef shreds, cheddar and Monterey jack cheeses, dried thyme, salt, and pepper. Mix well. After everything has heated through, stir it well.
Get the Pot Pie Crust Ready: Pat out a single pie crust and line a 9-inch pie plate with it. Once the pie crust is lined, pour in the brisket filling that you just made.
Roll out the second pie crust and lay it above the filling. Seal it in place. To secure the pot pie, crimp the two crust edges together. Make a few holes in the top crust to let steam escape.
Preheat the oven to 350 degrees Fahrenheit. Bake the pot pie for 35 to 40 minutes, or until the crust becomes golden and the contents bubbles.
Savor the Delight: Before serving, give the pot pie a little time to cool. Indulge in this savory and
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