In a large skillet, combine ground beef, 1/2 tsp salt, cinnamon, crushed red pepper, and cloves. Cook until beef is browned, about 5 minutes, stirring frequently. Carefully drain grease from pan and transfer meat to a bowl and set aside.
Add olive oil, onions, carrots, celery, and potato to the pan and cook for 5 minutes, stirring frequently.
Add garlic and continue to stir for 1 minute.
Return beef to pan.
Add flour and continue to stir for 1 minute.
Add chicken broth and bring to a simmer, simmer for 2 minute until mixture begins to thicken, remove from heat and stir in the chives.
If making individual pies:
Add about 1 cup of the meat and veggie mixture to each of 6 (8oz.) ramekins.
Roll out pie crust and use a large circle biscuit cutter to cut out pie crusts to fit ramekins. We like to double the thickness on our by combining the two crusts together.
Whisk together egg and water and brush over the pie crust, cut an X in the tops of each crust and bake ramekins on a cookie sheet for 40 minutes until golden brown and bubbly.
If making one large pie:
Line a 9 inch pie pan with one of the refrigerated crusts, pour in meat and veggie mixture, top with other crust and pinch together with the bottom one.
Whisk together egg and water and brush over the pie crust, cut an X in the middle of the pie and bake for 40 minutes.
Adapted from Cooking Light Jan/Feb 2010. Ground Pork or Veal may also be used.