Roll out the bottom of the double pie crust to fit a 12-inch pie pan. Place the lined pie pan in the fridge to keep the dough cold, along with the top portion of the dough.

Preheat the oven to 350 degrees Fahrenheit.

Heat ¼ cup of butter in a large skillet over medium-high heat. Season the cubed beef chuck roast with salt and pepper, then add it to the pan with the diced yellow onion. Sauté until the beef is evenly browned.

Add the sliced baby bella mushrooms, diced carrots, frozen peas, and minced garlic to the pan. Sauté everything together for 8-10 minutes until the carrots start to soften. Reduce the heat to low.

Push the meat and vegetables aside and tip the skillet to gather liquid in the open side. Whisk in ½ cup of all-purpose flour. Pour in 2 cups of beef broth and stir well. Then mix it into the meat and veggies.

Stir in 1 tablespoon of Worcestershire sauce, 1 tablespoon of soy sauce, and add salt and pepper to taste. Simmer on low until the gravy thickens.

Remove the pie crust from the fridge and fill it with the beef filling.

Roll out the top crust and lay it over the pie. Crimp the edges and place it in the oven.

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

Remove from the oven and allow it to cool for at least 10 minutes before enjoying.