Brisket Pot Pie with Cheddar and Monterey Jack - Zest Plate

Ingredients

• 1 pound of shredded, cooked brisket
• 2 red bell peppers, diced
• 1 onion, cubed
• 2 garlic cloves, minced
• 1 cup of cheddar cheese, shredded
• ½ cup of Monterey Jack cheese, shredded
• ¼ cup of all-purpose flour
• ½ cup of beef broth
• ½ cup of heavy cream
• ½ teaspoon of dried thyme
• 2 teaspoons of salt
• ¼ teaspoon of black pepper
• 2 pie crusts