1 lb ground beef 1 small onion, diced 2 tablespoon olive oil 1 10.5oz can cream of mushroom soup 1 12oz bag frozen mixed veggies 1 pie crust 3 stalks celery ½ tsp pepper 1 tsp salt 1 tsp Italian seasoning ½ tsp dried thyme 1 tbsp Worcestershire sauce ¼ cup cornstarch 2 cups chicken broth, divided
Egg wash 1 egg 1 tbsp water
Heat olive oil in a 12 inch cast-iron skillet over medium heat. Add in and cook the ground beef, celery, and onions until the ground beef is browned and the onion is soft. Drain grease if needed.
Stir in the salt, pepper, Italian seasonings, thyme, and Worchestershire sauce.
Stir in the mixed frozen veggies.
Add in 1 ½ cups of chicken broth.
Stir in the cream of mushroom soup until well mixed.
In a small bowl whisk together ½ cup of chicken broth with the cornstarch to create a slurry. Stir the slurry into the pot pie filling.
Bring the mixture to a boil and allow to boil over medium heat for 5 minutes, stir constantly to avoid bits from sticking to the bottom of the pan. Remove from heat.
Preheat your oven to 350 degrees F.
Top your pie filling with a pie crust and press the edges of the crust into the skillet, remembering to cut a vent.
Brush the top of the crust with the egg wash.
Bake at 350 degrees F for 30 minutes until the crust is golden brown.
Let sit for 10 minutes to thicken before serving.