Put the chopped jalapenos in the pan and cook them for 2 more minutes so their flavors come out.
Prepare the roux: Mix the regular flour and cook for 1 minute to make a roux. This will make the sauce thicker later on.
Mix the liquids: Slowly pour the beef broth and heavy cream into the pan while stirring continuously to prevent any lumps from forming.
Heat the mixture until it starts to bubble gently and cook until it becomes as thick as you like.
Add the tasty brisket and cheese filling. Add the shredded beef, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Allow everything to warm up and mix thoroughly.
Make the Pot Pie: Flatten one pie crust and place it in a 9-inch pie dish. Put the ready brisket filling into the pie dish that has been lined.
