Preheat the oven to 425°F (220°C).

In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes.

Stir in the diced onion, carrots, and potatoes. Sauté for 3-4 minutes until the vegetables start to soften.

Sprinkle the flour over the meat and vegetables, stirring well to combine.

Pour in the beef broth and Worcestershire sauce, stirring to combine. Let it simmer for about 5 minutes until the mixture thickens.

Mix in the frozen peas, garlic powder, salt, and pepper.

Roll out one pie crust and fit it into your baking dish. Pour the beef filling into the crust, then cover with the second crust, sealing the edges.

Bake for 25-30 minutes until the crust is golden brown.

Let the pot pie cool for a few minutes before serving.