Blend in Cheesy Brisket Filling: Reduce the heat to low. Whisk in the 1 pound cooked and shredded brisket, 1 cup shredded Cheddar cheese, ½ cup shredded Monterey Jack cheese, ½ teaspoon dried thyme, 2 teaspoons salt, and ¼ teaspoon black pepper. Stir well until the cheeses are melted and all ingredients are combined and heated through. Remove from heat.
Assemble the Pot Pie: Line a 9-inch pie plate with one of the rolled-out pie crusts, pressing it gently into the bottom and up the sides. Spoon the prepared brisket filling evenly into the crust-lined pie plate. Roll out the second pie crust and carefully lay it over the filling. Seal the two crusts together by crimping the edges around the rim of the pie plate. Make a few slits or small holes in the top crust with a knife to allow steam to escape during baking.
Bake: Place the assembled pot pie in the preheated oven. Bake for 35 to 40 minutes, or until the top crust is golden brown and the filling is bubbling.
Cut, Plate, and Savor: Remove the pot pie from the oven. Allow it to cool for at least 10-15 minutes before slicing and serving. This resting time helps the filling set. Simmer and savor this hearty and flavorful meal.
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