Preheat your oven to 400°F (200°C). This ensures that your pot pie will cook evenly and develop that beautiful golden crust.
Heat a skillet over medium-high heat and add a drizzle of olive oil. Once it shimmers, add the ground beef. Cook, stirring occasionally, until the beef is browned and no longer pink, about 7 to 10 minutes. The beef should be rich brown, and don’t forget to break it up as it cooks!
If your frozen mixed vegetables aren't thawed, now's the time to do it. You can place them in the microwave for a couple of minutes until softened.
Once the beef is cooked, drain any excess oil. In a medium bowl, combine the cooked beef with the two cans of Cream of Potato Condensed Soup, thawed vegetables, thyme, garlic powder, black pepper, and salt to taste. Stir well until everything is nicely combined and coated in that creamy sauce.
Take one of the pie crusts and fit it into the bottom of a 9-inch pie plate. Pour the beef and vegetable mixture into the crust, spreading it out evenly.
Next, place the second pie crust over the top. Fold the top crust over the bottom and use your fingers to crimp and press the edges together to seal. This is where you can get creative with the crimping technique!
In a small bowl, whisk together the egg and water. Brush this mixture over the top crust to provide a beautiful golden color once baked. Don’t forget to make several slits in the top for steam to escape; this prevents the filling from bubbling over.
Pop the pot pie into the preheated oven and bake for about 30 to 40 minutes. Keep an eye on it, and when the crust is golden brown and flaky, it’s ready to come out!
Once baked, allow your Ground Beef Pot Pie to cool for several minutes before serving. This resting time helps the filling set a bit, making it easier to slice and serve.
