Meatball Pot Pie / Pies

"This hearty dish was inspired by Chef deb k. I want to thank her so much for her great recipes. This recipe just looks difficult, but it's not. Posted on September 5th, 2005."
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
45mins
Ingredients:
8
Serves:
2
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ingredients

  • 1 double crust pie crust, I used half of Shake-A-Pie Crust
  • 1 (10 3/4 ounce) can condensed golden mushroom soup
  • 2 tablespoons sour cream
  • 12 teaspoon soy sauce (to taste)
  • 16 meatballs, thawed (or half of a 16 ounce package meatballs)
  • 12 teaspoon ground thyme
  • 14 teaspoon ground black pepper
  • 1 13 cups mixed vegetables, I used peas, carrots, and corn
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directions

  • Preheat oven to 400°F.
  • In a microwave-safe bowl, combine soup and sour cream; mix well.
  • Add meatballs, covering with soup mixture.
  • Add pepper and thyme; mix well.
  • Add mixed veggies, stir, mixture will be thick.
  • Microwave for 3 to 5 minutes.
  • Stir well and set aside.
  • Divide pie dough into four equal pieces.
  • Roll flat on a lightly floured surface.
  • Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes.
  • To each dish add a piece of dough, overlapping dough over sides.
  • Bake for about 6 to 8 minutes, or until lightly browned.
  • Add 8 meatballs to each dish.
  • Divide veggies over meatballs.
  • Cover with remaining dough.
  • Crimp with fork to seal and make slit in top for steam to escape.
  • Bake 30 to 35 minutes, or until crust is desired color.

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Reviews

  1. wow guys if you like pictures look at shapeweavers recipes . and they are simplebut tasty thank you dee
     
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RECIPE SUBMITTED BY

Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)
 
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