1 lb. ground beef
1/4 c. chopped onion
2 tbsp. all purpose flour
3/4 tsp. salt
1/4 tsp. garlic salt
1 1/4 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 beaten egg
1 (10 oz.) pkg. frozen chopped broccoli, cooked & well drained
2 pie crusts (Pillsbury All-Ready Pie Crusts)
4 oz. Monterey Jack cheese, sliced
Milk

In a skillet brown beef and onion; drain off fat. Stir in flour, salt and garlic salt. Add 1 1/4 cups milk and the softened cream cheese; cook and stir until smooth and bubbly. Stir about 1 cup of the hot mixture into the beaten egg; return to mixture in skillet. Cook and stir over medium heat until mixture is thickened, 1 to 2 minutes. Stir in cooked chopped broccoli; set aside.

Place bottom pie crust in pie plate as for a double-crust pie. Spoon the hot meat mixture into the pastry shell. Arrange cheese slices atop the meat mixture. Adjust remaining pie crust over filling to form the top crust; crimp edges to seal. Cut slashes for steam to escape.

Brush top crust with a little milk. Bake, uncovered at 350 degrees for 40 to 45 minutes. If the pastry browns so quickly, cover edges of crust with foil during last 20 minutes of baking. Let stand 10 minutes. Makes 6 servings.