– Make the crust: In a food processor, pulse the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just begins to come together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

– Make the filling: In a large skillet, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain any excess fat. Add the onion and garlic and cook until softened, about 3 minutes. Stir in the diced tomatoes, oregano, basil, and red pepper flakes. Simmer for 10 minutes, then remove from heat and let cool slightly.

– Preheat the oven to 400°F.

– On a lightly floured surface, roll the dough into a 12-inch circle, about 1/8 inch thick. Cut the dough into 6 equal circles using a 4-inch round cutter.

– Spoon the filling into the center of each dough circle, leaving a 1-inch border. Top with the mozzarella and parmesan cheeses.

– Fold the dough over the filling and crimp the edges to seal. Place the pot pies on a baking sheet.

– Bake for 20-25 minutes, until the crust is golden brown. Let cool for 5 minutes before serving.