Cheesy Brisket Pot Pie with Jalapeno and Thyme

Ingredients:

• 1 pound of cooked brisket, shredded
• 2 jalapenos, chopped (remove seeds for a milder flavor)
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup all-purpose flour
• 1 1/2 cups beef broth
• 1/2 cup heavy cream
• 2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pie crusts (store-bought or homemade)

Preparation:

1. Preheat the Oven: Set your oven to 375°F (190°C) before you begin.
2. Cook the Aromatics: In a large pan over medium heat, sauté the chopped onion and minced garlic until softened, about 3 minutes.
3. Add Jalapenos: Stir in the chopped jalapenos and cook for an additional 2 minutes to release their flavors.
4. Make the Roux: Sprinkle in the flour and stir continuously for 1 minute to form a roux, which will thicken the sauce.
5. Combine Liquids: Gradually pour in the beef broth and heavy cream while stirring to prevent lumps. Heat the mixture until it begins to bubble, then simmer until it thickens to your desired consistency.
6. Add the Brisket and Cheese Filling: Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, thyme, salt, and pepper. Let everything heat through and combine well.
7. Assemble the Pot Pie: Roll out one pie crust and fit it into a 9-inch pie dish. Pour the brisket filling into the pie dish.
8. Seal the Pie: Place the second pie crust over the filling. Press the edges together to seal, and cut a few slits on top to allow steam to escape.
9. Bake: Transfer the pot pie to the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
10. Serve: Let the pot pie cool for a few minutes before serving. Enjoy this hearty and flavorful meal!