Hearty Ground Beef Pot Pie

Preheat the oven to 375°F (190°C) and spray a deep pie pan with non-stick spray.

In a large pan, cook the ground beef over medium heat, then drain any excess fat.

In a large bowl, combine 2 cups of all-purpose flour and 1/2 tsp salt. Cut in the cold unsalted butter and mix until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until the dough holds together. Divide the dough in half.

On a floured surface, roll out one half of the pie dough and place it in the deep pie pan.

Boil the peeled and cubed potatoes until fork-tender. Drain and set aside.

In a saucepan over medium heat, combine the chicken broth and 1/4 cup all-purpose flour, stirring until smooth. Gradually add the milk, stirring constantly. Cook until the mixture thickens.

Combine the cooked ground beef, cooked potatoes, frozen mixed vegetables, thickened sauce, salt, and black pepper in a large bowl.

Pour the beef mixture over the pie crust in the pie pan.

Roll out the second half of the pie dough and place it over the beef mixture, crimping the edges to seal.

In a small bowl, whisk the egg and brush it over the top of the pie crust.

Make several slits in the top of the pie crust to allow steam to escape.

Bake for 30-35 minutes, or until the crust is golden brown. Let it cool slightly before serving.