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My grandma has been making this for as long as I can remember!
Thicken to Preference: Simmer the mixture for a few minutes or until it reaches the thickness you want.
Blend in the Cheesy Brisket Filling– Whisk in the crumbled brisket, Monterey Jack and cheddar cheeses, dry thyme, salt, and pepper. Give everything a good stir as it heats through.
Put the Pot Pie Together: Line a 9-inch pie plate with one of the rolled-out pie crusts. Line a pie plate and spoon in the brisket filling that you just made.
Roll out the second pie crust and lay it above the filling. Seal it in place. Put the pot pie together by sealing the two crusts with a crimp. Make a few holes in the top crust to let steam escape.
To get a golden brown crust and bubbling filling, bake the pot pie in a preheated oven for 35 to 40 minutes.
Cut, Plate, and Savor: Before serving, give the pot pie a little time to cool. Simmer and savor this hearty and flavorful meal.
