Instructions: Prepare pie crust as directed on package for two-crust pie using 9-inch glass pie pan.

Heat oven to 375F.
In large skillet, cook ground beef, mushrooms, onion and garlic over medium heat until beef is thoroughly cooked; stirring frequently. Drain.

Stir in soup mix, pepper and water.

Add cream cheese; cook and stir until cream cheese is melted and mixture is hot.

Remove from heat. Stir in sour cream. Pour into crust-lined pan.

Top with second crust; seal edges and flute.

Cut slits into several places in top of crust.

Bake at 375* for 45-50 minutes or til crust is deep golden brown.

Let stand 10 minutes before serving.

Cut into wedges to serve.

**as we are cooking for so many - I added both mushroom gravy and beef gravy. Didnt have enough cream cheese so just added more sour cream.

Added more mushrooms and onions than just increasing recipe would have called for.

There were NO leftovers

INGREDIENT SUBSTITUTION: One cup of beef or mushroom gravy from a jar can be used in place of the dry mix and water.

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