Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Aromatics: In a large pan over medium heat, sauté the diced onion and minced garlic until softened, about 3 minutes.
3. Add Jalapeños: Add the diced red peppers and jalapeños to the pan. Cook for an additional 2 minutes.
4. Make the Roux: Add the all-purpose flour to the pan and stir constantly for 1 minute to form a roux.
5. Add Liquids: Slowly pour in the beef broth and heavy cream, stirring continuously to avoid lumps. Cook until the mixture thickens to your preferred consistency, then reduce heat to a simmer.
6. Add Cheesy Brisket Filling: Add the shredded brisket, shredded cheddar cheese, shredded Monterey Jack cheese, dried thyme, salt, and black pepper. Stir well to combine and heat through.
7. Assemble the Pot Pie: Line a 9-inch pie plate with one of the pie crusts. Pour the cooked brisket mixture into the pie plate.
8. Top with Second Crust: Roll out the second pie crust and place it on top of the filling. Seal the edges of the pie crusts together by crimping. Cut a few small slits in the top crust to allow steam to escape.
9. Bake: Bake the pot pie in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
10. Serve and Enjoy: Allow the pot pie to cool slightly before serving. Enjoy the hearty and flavorful meal!