Pillsbury: Beef and Mushroom Stroganoff Pie

I normally don't buy those checkout line recipe booklets.  It's just a way to push processed food on harried mothers.  And I think the world needs less processed food.  But lately I've felt like a harried mother.  So I'm adjusting my view point for one evening.  To make this fabulously sloppy pile of meat and cheese.  If you really need something beefy and cheesy, and you really don't care that there is basically no redeeming nutritional value, this is your dish.  And I know that makes it sound kinda bad, but I swear it's kinda good, in the worst kind of way.

Beef and Mushroom Stroganoff Pie
From Pillsbury

1 box refrigerated pie crusts, softened as directed on box

1 pound lean ground beef

1 cup sliced fresh mushrooms

½ cup chopped onion

2 garlic cloves, minced

1 (2.3-ounce) package beefy mushroom soup mix

⅛ teaspoon pepper

½ cup water

3 ounces cream cheese, softened

½ cup sour cream

• 
  Prepare pie crust as directed on package for two-crust pie using 9-inch glass pie pan.  Heat oven to 375°F.
• 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 in several places in top crust.
• Bake for 45 to 50 minutes or until crust is deep golden brown.  Let stand 10 minutes before serving.  Cut into wedges to serve.
• Makes 6 servings