Make Something Monday ... Pillsbury Ground Beef Pot Pie

I had to break into my reserve of already wrote up recipes, this weekend has been nuts and with Easter I was a little less on time! Hope you enjoy this one!

Looking for a yummy easy meal for the family, this is it! Another one I made a while back when my favorite little book came, that has become a favorite of the house. Plus check it out I can sneak in carrots and no one knows!! So no veggie eaters here, and sadly that includes me sometimes too!

Ingredients:

Crust
1	box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1	lb lean (at least 80%) ground beef
1	medium onion, chopped (1/2 cup)
1	teaspoon garlic salt
1/2	teaspoon pepper
3	tablespoons 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

DIRECTIONS

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.