Better than the store bought and can be made ahead
Preheat oven to 450?.
Stir together flour, salt, 1/3 cup oil, ice water, and chives in a bowl for the crust; mix until flour is wet. 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).
Place 4 ovenproof bowls (12-14 oz. capacity) upside down on dough. Cut around bowls with a paring knife to form the crusts. Refrigerate dough circles and scraps while preparing the filling.
Heat 2 tsp. oil in a large pot over medium-high heat for the filling. Sear beef in oil, stirring often, until beef browns all over. Add tomato paste; cook 1 minute. Deglaze pot with 1/2 cup broth, scraping up browned bits. Add remaining 2 cups broth, potatoes, and carrots; simmer 5 minutes. Add pearl onions, mushrooms, salt, and pepper; return to a simmer.
Whisk together cornstarch and cold water; stir into soup until thickened, about 2 minutes. Remove from heat; stir in peas and parsley.
Ladle filling into ovenproof bowls, placing about 11/2 cups in each. Place 1 dough circle over each bowl; crimp edges with a fork. Cut shapes from dough scraps to decorate tops of pot pies. Brush egg white over dough circles. Place pies on a baking sheet.
Bake pies until crusts are golden and filling is bubbly, 20 minutes. 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 Information
Per pot pie: 412 cal; 15g total fat (2g sat); 40mg chol; 787mg sodium; 41g total carbs; 4g fiber; 28g protein
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (688g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 875 | ||
Calories from Fat: 329 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 2027.3mg | 70 % | |
Potassium 1730.8mg | 46 % | |
Total Carbohydrate 99.3g | 29 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 90.6g | ||
Protein 36.6g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 875
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