Brisket Pot Pie

Preheat your oven to 375°F (190°C).
In a large skillet, sauté onion, garlic, and jalapeños over medium heat for about 3-5 minutes, until the onion becomes translucent.
Add the pulled brisket to the skillet and stir well to combine.
2️⃣ Create the Sauce:

Sprinkle the flour over the beef mixture and cook for 1-2 minutes, stirring frequently to create a roux.
Gradually add the beef broth, stirring constantly until the mixture thickens, about 4-5 minutes.
Stir in the heavy cream, dried thyme, salt, and black pepper, and let it simmer for an additional 2-3 minutes.
Remove from heat and stir in both the cheddar and Monterey Jack cheeses until melted and smooth.
3️⃣ Assemble the Pot Pie:

Transfer the filling into a pie dish or a baking dish of your choice.
Roll out your pie crust (store-bought or homemade) and cover the top of the dish, trimming the edges to fit.
Use a fork to crimp the edges and create small slits in the top to allow steam to escape while baking.
4️⃣ Bake:

Bake the pot pie in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
5️⃣ Serve:

Allow the pot pie to cool for about 5 minutes before slicing and serving.
Serving and Storage Tips