My grandma has been making this for as long as I can remember!

1. Stir in the all-purpose flour and cook for 1 minute to create a roux. This will thicken the sauce later.
2. Whisk in the Liquids:
   • Gradually add the beef broth and heavy cream to the skillet, whisking constantly to ensure no lumps form.
3. Simmer and Thicken:
   • Bring the mixture to a simmer and cook until it thickens to your desired consistency.
4. Incorporate the Cheesy Brisket Filling:
   • Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Let everything heat through and combine well.
5. Assemble the Pot Pie:
   • Roll out one pie crust and use it to line a 9-inch pie dish. Pour the prepared brisket filling into the lined pie dish.
6. Top with Second Crust and Seal:
   • Roll out the second pie crust and place it on top of the filling. Crimp the edges of the two crusts together to seal the pot pie. Cut a few slits in the top crust to allow steam to vent.
7. Bake until Golden Brown:
   • Place the pot pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
8. Serve and Enjoy:
   • Let the pot pie cool slightly before serving. Enjoy this delicious and comforting dish!

This brisket jalapeno and cheese pot pie is a delightful combination of savory and spicy flavors, perfect for a hearty meal. Enjoy it with a side salad or some roasted vegetables for a complete dinner.