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1
Preheat oven to 450.
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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.
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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).
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4
Place 4 ovenproof bowls (12-14 oz.
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5
capacity) upside down on dough.
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6
Cut around bowls with a paring knife to form the crusts.
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7
Refrigerate dough circles and scraps while preparing the filling.
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8
Heat 2 teaspoons oil in a large pot over med-high heat.
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9
Sear beef in oil, stirring often, until the beef browns all over.
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10
Add in tomato paste; cook 1 minute.
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11
Deglaze the pot with 1/2 cup broth, scraping up browned bits.
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12
Add the remaining 2 cups broth, potatoes, and carrots; simmer 5 minutes.
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13
Add pearl onions, mushrooms, salt, and pepper; return to a simmer.
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14
Whisk together the cornstarch and cold water; stir into the soup until thickened, about 2 minutes.
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15
Remove from heat; stir in peas and parsley.
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16
Ladle filling into ovenproof bowls, placing about 1 1/2 cups in each.
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17
Place 1 dough circle over each bowl; crimp edges with a fork.
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18
Cut shapes from dough scraps to decorate tops of pot pies.
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19
Brush egg white over dough circles; place pies on a baking sheet.
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20
Bake pies until crusts are golden and filling is bubbling, 20 minutes.
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21
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.
