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Preheat the oven to 375°F (190°C).
Cook the chopped onion and minced garlic in a big pan over medium heat until they are soft (around 3 minutes).
Put the chopped jalapenos in the pan and cook them for 2 more minutes.
Prepare the roux: Mix the regular flour and cook for 1 minute.
Slowly pour the beef broth and heavy cream into the pan while stirring continuously.
Heat the mixture until it starts to bubble gently and cook until it becomes as thick as you like.
Add the brisket and cheese filling: shredded beef, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper.
Flatten one pie crust and place it in a 9-inch pie dish.
Put the brisket filling into the pie dish.
Place the second pie crust on top of the filling and seal it.
Press the edges of the two crusts together to close the pot pie.
Make a few cuts on the top layer to let out steam.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pot pie to cool a bit before serving.