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Stir in the all-purpose flour and cook for 1 minute to create a roux. This will thicken the sauce later.
Whisk in the Liquids:
Gradually add the beef broth and heavy cream to the skillet, whisking constantly to ensure no lumps form.
Simmer and Thicken:
Bring the mixture to a simmer and cook until it thickens to your desired consistency.
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.
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.
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.
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.
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.
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