Prepare the beef by browning it in a large skillet over medium-high heat after seasoning with salt and pepper.
Simmer the beef with enough water to almost cover it and cook until fork-tender.
In a medium saucepan, simmer beef broth and cook diced carrots and potatoes until just shy of tender.
Transfer beef to a mixing bowl and break into pieces, then add vegetables and peas.
Make the gravy by whisking cornstarch with cold water and then incorporating it into hot beef broth.
Preheat the oven to 350°F (175°C).
Assemble the pot pie with one pie crust on the bottom, filling with beef and veggies, then pour gravy on top.
Top with the second pie crust, seal, and crimp edges. Cut small slits for steam to escape.
Bake for 25-30 minutes until the crust is golden brown.
Let it rest for at least 5 minutes before serving.
