Combine the flour, salt, and pepper, and toss in the meat chunks to coat. Brown meat in 3 tbsp oil on medium-high heat.
To the pan, add in the onion and cook until translucent. Then pour in the broth and add the carrots and herbs.
Reduce the heat to a simmer and let cook for 2½ to 3 hours. Remove the puff pastry from the freezer to thaw.
Preheat the oven to 400°F and grease a pie dish. Once the meat filling is cooked and the flavors have melded, transfer it to the pie dish. Roll out the pastry and place on top of the pie filling. Trim the edges, leaving an inch to allow for shrinking. Cut an x-shape in the top.
Brush with an egg wash (1 egg white plus 1 tbsp water) and bake at 400°F for 35 minutes or until the pastry is golden brown. If desired, brush with butter after removing from the oven. Enjoy!