Preheat the Oven:

Set the oven to 375°F (190°C).
Cook the Vegetables:
In a large pan over medium heat, sauté the chopped onion and minced garlic until softened (about 3 minutes).
Add the chopped jalapeños and cook for another 2 minutes.
Make the Roux:
Stir in the all-purpose flour and cook for 1 minute, stirring continuously.
Gradually add the beef broth and heavy cream, stirring to prevent lumps.
Let the mixture simmer until it thickens.
Prepare the Filling:
Add the pulled brisket, shredded cheddar cheese, shredded Monterey Jack cheese, dried thyme, salt, and black pepper.
Stir well and let the mixture heat through.
Assemble the Pot Pie:
Place one pie crust in a 9-inch pie dish.
Fill with the brisket mixture, spreading it evenly.
Cover with the second pie crust, sealing the edges by crimping with a fork or pinching with your fingers.
Cut a few slits in the top crust to allow steam to escape.
Bake the Pot Pie:
Place in the preheated oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Serve:
Let the pot pie cool slightly before slicing.
Serve warm and enjoy this hearty and comforting mea