Beef Bourguignonne Pot Pie

Name: Beef Bourguignonne Pot Pie
Cuisine: European, Mediterranean, French
Ingredients: 3 tablespoons olive oil; 1/2 cup plus 1 tablespoon all-purpose flour, plus more; Kosher salt, freshly ground pepper; 1 1/2 pounds boneless beef chuck, cut into 2" pieces; 3 bacon slices, cut into 1/4" pieces; 1 medium onion, finely chopped; 1 medium leek, white and palegreen parts only, halved lengthwise, thinly sliced; 1 medium carrot, peeled, finely chopped; 1 garlic clove, finely chopped; 1/2 cup finely chopped fresh parsley; 2 tablespoons brandy or bourbon; 4 sprigs thyme, leaves stripped; 1 bay leaf; 1 star anise pod; 2 cups low-sodium chicken broth; 1 cup red wine; 5 tablespoons unsalted butter, room temperature, divided; 8 ounces crimini mushrooms, stems removed; 8 ounces pearl onions, peeled; 1 tablespoon fresh lemon juice; 2 sheets frozen puff pastry (two 14-ounce packages or one 17.3-ounce package), thawed; 1 large egg, beaten to blend; 3/4"-diameter cookie cutter or pastry tip