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Beef Pot Pies With Spring Vegetables

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“Cuisine at Home”
1hr 40mins

Ingredients Nutrition


  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.

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