• Preheat oven to 400 F.
• 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.