See our beef stroganoff. (omit the noodles). Add the thawed peas and carrots and stir to combine.
Savory Tart Dough (for 9-11 inch tart shell)
In a food processor, combine the flour, garlic powder, parsley or chives, and butter using short pulses until crumbly pea sized butter chunks are formed. Refrigerate as necessary to keep the butter cold, between pulses.
Add the ice water and quickly pulse to form a loose dough. Transfer the dough to a lightly floured work surface and pull the dough together into a ball. Place the dough ball onto a sheet of plastic wrap and flatten into a disc shape that is about 1-1 ½ inches in thickness. Wrap up in the plastic wrap and refrigerate for at least an hour.
Roll out the chilled dough into a large rectangle, about an ⅛ of an inch in thickness. Ideally it would be a large enough rectangle that you can form both the circle for the inside of your tart pan or quiche dish and for the topping. If not, the dough can be re-rolled once for the top piece of the pot pie.
Preheat your oven to 375 degrees F (190 degrees C) and line your tart pan or quiche dish with the bottom layer of the tart dough. Trim the excess dough, leaving about a ¼ inch above the top of your tart pan or quiche dish.
Fill with the beef stroganoff sauce mixture. Place the top portion of savory tart dough over the pot pie, and fold over the bottom dough rolling it under as you go around the edge of the pan.
Bake at 375 degrees F (190 degrees C) for 45-55 minutes or until completely golden brown (depending on the size of your pot pie). Remove from the oven when done and allow to cool for 10-15 minutes before serving.