1. Preheat oven to 450°. 2. Stir together the flour, salt, 1/3 cup oil, ice water, and chives in a bowl for the crust; mix until the flour is wet. 3. Gather dough into a ball (mixture will be crumbly) and place between 2 sheets of parchment paper; roll into an 1/8-inch thick circle (wide enough to cut out 4 crusts). 4. Place 4 ovenproof bowls (12-14 oz. capacity) upside down on dough. 5. Cut around bowls with a paring knife to form the crusts. 6. Refrigerate dough circles and scraps while preparing the filling. 7. Heat 2 teaspoons oil in a large pot over med-high heat. 8. Sear beef in oil, stirring often, until the beef browns all over. 9. Add in tomato paste; cook 1 minute. 10. Deglaze the pot with 1/2 cup broth, scraping up browned bits. 11. Add the remaining 2 cups broth, potatoes, and carrots; simmer 5 minutes. 12. Add pearl onions, mushrooms, salt, and pepper; return to a simmer. 13. Whisk together the cornstarch and cold water; stir into the soup until thickened, about 2 minutes. 14. Remove from heat; stir in peas and parsley. 15. Ladle filling into ovenproof bowls, placing about 1 1/2 cups in each. 16. Place 1 dough circle over each bowl; crimp edges with a fork. 17. Cut shapes from dough scraps to decorate tops of pot pies. 18. Brush egg white over dough circles; place pies on a baking sheet. 19. Bake pies until crusts are golden and filling is bubbling, 20 minutes. 20. Remove pies from oven; crack crusts with a fork, and let pies rest 15-20 minutes before serving to allow filling to cool and thicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
