Meals (Ground Beef Pot Pie)

By chefbobby

Pie in the sky? No way! This delish dish starts with refrigerated pie crust for quick prep and a savory, satisfying meal.

Ingredients

• Filling:
• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• 1 Lb lean (at least 80%) ground beef
• 1 medium onion, chopped (1/2 cup)
• 1 Tsp garlic salt
• 1/2 Tsp pepper
• 3 Tbsp cornstarch
• 3 Cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
• 3 medium carrots, sliced (1 1/2 cups)
• 1 jar (12 oz) beef gravy

Details

Servings 6

Preparation

Step 1

1)Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.

2)Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil.

3)Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.