Cheeseburger Pot Pie

Cheeseburger Pot Pie 1 1/2 lb lean (at least 80%) ground beef 1/4 cup chopped onion (1/2 medium) 3/4 cup ketchup 2 tablespoons chopped pickle, if desired 1/8 teaspoon pepper 1 cup shredded sharp Cheddar cheese (4 oz) 1 box refrigerated pie crusts, softened as directed on box Heat oven to 450°F. In 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Reduce heat to medium. Add onion; cook 5 to 8 minutes, stirring occasionally, until onion is tender. Stir in ketchup, pickle and pepper. Cook 2 to 3 minutes or until thoroughly heated. Spoon mixture into ungreased 9-inch pie pan. Sprinkle with cheese. Remove pie crust from pouch; place flat over hot beef mixture. Seal and flute edge; cut slits in several places in crust. Bake 13 to 20 minutes or until crust is golden brown and filling is bubbly. After 8 to 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.