1. Preheat oven to 400°F. Brown ground beef in large skillet on medium-high heat. Drain fat.
2. Mix water and Gravy Mix in small bowl until well blended; add to skillet. Stir in peas and carrots. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Remove from heat. Let stand 15 minutes to cool slightly. Remove pie crust from refrigerator; let stand 15 minutes as directed on package.
3. Separate pie crust circles and place one circle into each of 12 cups in muffin pan. Press crust firmly into cup. Divide beef mixture evenly among crusts.
4. Bake 15 minutes. Sprinkle each mini pot pie with about 1 tablespoon each Crispy Onions and cheese. Bake 5 minutes longer or until cheese is melted and onions are lightly browned.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
