Preheat oven to 400 degrees F.
Then, heat a large skillet over medium-high heat. Add the butter to melt, then the onion and carrot.
Continue to cook 6-8 minutes, stirring occasionally, until the onion and carrot are slightly softened.
Next add the ground beef and mushrooms and continue to cook for 5-6 minutes, or until the beef is no longer pink.
Add the flour and cook 1 more minute.
Add the soup, stock, 2 tablespoons Dale's, dried thyme and peas.
Bring to simmer, then reduce heat to medium and cook for 5 minutes.
Transfer pot pie to a 9" deep dish pie plate.
Cover the pie plate entirely with the pie crust and tuck the remaining crust under the lip of the pie plate.
Pinch to hold tight.
Cut 5 slits in the top of the crust.
Continue to brush all over with remaining tablespoon of Dale's.
Next, bake 35-40 minutes, or until crust is golden.
Finally, Let rest 5 minutes, then serve.