Step 1

Preheat oven to 375-degrees.

Step 2

Add ground beef and onion to a cast iron skillet.

Step 3

Sprinkle with salt and pepper and cook until the meat is browned and the onions are transparent.

Step 4

Remove from heat.

Step 5

Meanwhile boil the cubed potatoes until tender.

Step 6

Drain.

Step 7

Add the potatoes to the beef mixture in the skillet.

Step 8

Add in the frozen vegetables.

Step 9

Stir in the cream of mushroom soup until well blended.

Step 10

Top with the crescent roll dough - you may need to trim the pieces that are too long and use them for the sides.

Step 11

Cook for 30 minutes or until golden.

Step 12

Brush with heavy cream if desired and return to the oven for 10 minutes. This will give the pot pie a glossy top.