Ground Beef Pot Pie

• 1 (13 7/8 ounce) package pillsbury refrigerated pie crusts, softened as directed on the box
• 1 lb lean ground beef (at least 80%)
• 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, thawed
• 3 medium carrots, sliced (1 1/2 cups)
• 1 (12 ounce) jar beef gravy

1. Preheat oven to 450u0b0.
2. Line a 9-inch glass pie plate with one pie crust; set aside.
3. In a large skillet, cook been, onion, garlic salt, and pepper over med-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooed; drain.
4. Stir cornstarch into beef mixture until mixed.
5. Stir in potatoes, carrots, and gravy; cook 5-6 minutes over med-high heat, stirring often, until hot.
6. Spoon mixture into crust-lined plate.
7. Top with second crust, seal edge and flute.
8. Cut slits in several places in top crust; cover edge of crust with foil.
9. Bake 35-40 minutes or until crust is golden brown; let stand 5 minutes before serving.

lean ground beef, onion, garlic salt, pepper, cornstarch, frozen southern, carrots, beef gravy

Taken from www.food.com/recipe/ground-beef-pot-pie-472539 (may not work)