Italian Potpies Recipes

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ITALIAN BEEF POTPIES



Italian Beef Potpies image

Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 35m

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality store-bought tomato sauce
1 cup all-purpose flour, (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk

Steps:

  • Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
  • In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
  • Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

Nutrition Facts : Calories 495 g, Fat 24 g, Fiber 4 g, Protein 33 g

PIZZA POT PIES



Pizza Pot Pies image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1 1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan

Steps:

  • Special equipment: 6 (10-ounce) ramekins
  • For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
  • Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

ITALIAN POT PIE



Italian Pot Pie image

A family favorite made with an Italian spin, this dish is great for a busy weeknight.

Yield 8 servings

Number Of Ingredients 12

1 1/2 lbs (750 g) bulk hot Italian sausage
1 medium red onion
1 medium green bell pepper
8 oz (250 g) mushrooms
3 garlic cloves, pressed
1 can (15 oz) pizza sauce (1 3/4 cups/425 mL)
1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 1/2 cups (375 mL) shredded mozzarella cheese
1 tsp (5 mL) olive oil
Grated fresh Parmesan cheese (optional)
Italian Seasoning Mix (optional)

Steps:

  • Preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet over medium-high heat 4-–5 minutes or until browned, breaking into crumbles using Mix 'N Chop.Meanwhile, coarsely chop onion with Food Chopper. Cut bell pepper into 1/2-in. (1-cm) pieces with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1–-2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix 'N Scraper®. Stir in pizza sauce and tomatoes; cook 1-–2 minutes or until simmering. Cover; remove from heat.Place dough onto Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil using Chef's Silicone Basting Brush.Bake, uncovered, 12-–15 minutes or until crust is golden brown. Carefully remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.

Nutrition Facts :

ITALIAN POT PIE



Italian Pot Pie image

Prepare to make a delicious Italian Pot Pie in just 20 minutes! Dried oregano leaves and Italian Sausage give the Italian flavor to this Italian Pot Pie.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 9

1-1/2 cups flour
1/2 cup cold butter, cut into chunks
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 tsp. dried oregano leaves, divided
1 lb. extra-lean ground beef
1 onion, chopped
1 green pepper, cut lengthwise into thin strips, then crosswise in half
1-1/2 cups CLASSICO Italian Sausage with Peppers & Onions Pasta Sauce
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 400ºF.
  • Use pulsing action of food processor to process flour, butter, cream cheese and 1/2 tsp. oregano until mixture is well blended and pulls away from of side of container. Shape into ball; flatten slightly. Wrap tightly with plastic wrap. Refrigerate until ready to use.
  • Brown meat with onions and peppers in large nonstick skillet on medium heat. Add pasta sauce, mozzarella and remaining oregano; mix well. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
  • Roll dough on lightly floured surface to 10-inch round; place over pie. Seal and flute edge. Cut several slits in crust to permit steam to escape. Place on rimmed baking sheet.
  • Bake 30 to 35 min. or until golden brown. Let stand 10 min. before serving.

Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 100 mg, Sodium 490 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 4 g, Protein 21 g

ITALIAN BEEF POT PIE



Italian Beef Pot Pie image

Put together a tasty pot pie in a snap with our Italian Beef Pot Pie recipe and ready-to-use pie crust! Serve our beef pot pie recipe in 40 minutes flat.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 lb. extra-lean ground beef
1 cup chopped fresh mushrooms
1 cup chopped green peppers
1 onion, chopped
2 Tbsp. KRAFT Tuscan House Italian Dressing
1-1/2 cups tomato sauce
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1 ready-to-use refrigerated pie crust

Steps:

  • Heat oven to 400ºF.
  • Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
  • Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edge. Cut several slits in crust to permit steam to escape.
  • Bake 20 min. or until golden brown. Let stand 5 min. before serving.

Nutrition Facts : Calories 540, Fat 31 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g

ITALIAN POT PIES



Italian Pot Pies image

Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 35m

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality tomato sauce
1 cup all-purpose flour, (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk

Steps:

  • Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
  • In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
  • Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

ITALIAN POT PIES



Italian Pot Pies image

This is a modification of a recipe found in Everyday Food magazine. For maximum flavor benefit, use a good quality store brand tomato sauce, or use your favorite homemade.

Provided by Lori Mama

Categories     Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon italian seasoning
2 carrots, finely chopped
1 lb lean hamburger
2 cups tomato sauce, your favorite
salt and pepper, to taste
1 cup flour
1/4 cup parmesan cheese, grated
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon rosemary, crushed
4 tablespoons butter, melted
1/2 cup milk

Steps:

  • Preheat oven to 450 degrees.
  • In a large skillet, heat oil and add chopped onion and carrots.
  • Saute until vegetables are tender. Add ground beef and continue frying until meat is no longer pink.
  • Add garlic and cook until fragrant.
  • Add seasonings/sauce and mix.
  • Cook until thickened. approximately 10 minutes.
  • Spoon mixture into 4 8 oz. ramekins.
  • Set aside.
  • In mixing bowl whisk together the dry ingredients.
  • Make a well in the centre and add the wet ingredients.
  • Combine just until moistened.
  • Mound spoonfuls of dough on top of the ramekins.
  • Place on rimmed baking sheet.
  • Place in oven and bake 10-12 minutes.
  • Test doneness with toothpick.

Nutrition Facts : Calories 548.6, Fat 29.8, SaturatedFat 14.2, Cholesterol 114, Sodium 1378.7, Carbohydrate 38.8, Fiber 4.1, Sugar 8, Protein 31.8

ITALIAN POT PIE WITH PARMESAN CHEESE CRUST



Italian Pot Pie With Parmesan Cheese Crust image

This is a Cuisine or Bon Appetit recipe, and it's my favorite pot pie recipe. The parmesan crust is really the key, and it's worth the extra effort. If you're having company over, try this one out. You won't be disappointed. The recipe makes 2 pot pies, and you might want to freeze one pot pie for another day.

Provided by AmyZoe

Categories     Savory Pies

Time 1h45m

Yield 2 pot pies, 16-18 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2/3 cup grated parmesan cheese
3/4 teaspoon salt
3/4 cup butter, cut up
6 -7 tablespoons cold water
1 lb Italian sausage, sliced
1 1/2 lbs boneless skinless chicken breasts (cut into 3/4-inch chunks)
1 medium onion, chopped
35 ounces whole tomatoes with juice
2 -4 tablespoons freshly grated parmesan cheese
cooked zucchini

Steps:

  • Pulse flour, parmesan, and salt in food processor to blend.
  • Add butter and pulse until mixture resembles coarse crumbs.
  • Sprinkle 5 tablespoons of water over mixture.
  • Pulse, adding the remaining 1 to 2 tablespoons of water if necessary, just until mixture is moistened and begins to hold together (dough should still be crumbly).
  • Gather dough into a disk and cut in half. Shape into 2 disks.
  • Wrap disks and refrigerate for 30 minutes.
  • Meanwhile, heat a 12" skillet over medium-high heat.
  • Add sausage and cook 3 to 5 minutes or until browned.
  • Using a slotted spoon, transfer the sausage to a bowl.
  • Discard excess drippings.
  • Increase heat to high and add cook chicken 3 to 5 minutes, turning chicken occasionally and cook until lightly browned.
  • Add onion and cook 3 to 4 minutes or until tender.
  • Add tomatoes and juice and bring to a boil. Break up tomatoes with a spoon and reduce heat and simmer 7 to 8 minutes longer.
  • Add sausage and cool.
  • Heat oven to 375.
  • Trim stems from chard and coarsely slice leaves and stems.
  • Bring 1/2 cup water, chard stems, and leaves to boil in a large pot.
  • Cover and cook 9 to 10 minutes until the stems are tender.
  • Drain in colander and press out excess liquid with a spoon.
  • Stir chard into cooled chicken-sausage mixture and divide mixture between 2 quart baking dishes.
  • Divide and sprinkle 2 tablespoons parmesan over tops of filling.
  • Roll each pastry disk so it extends 1" behind edge of baking dish.
  • Place pastry on top of each disk and press pastry against the side of the disk to seal in the filling.
  • Cut 2 slits in the center of each.
  • Bake potpies 40 to 45 minutes or until tops are golden and filling is bubbly.
  • If you decided not to bake your potpies and froze them instead, unwrap dishes and let stand at room temperature for 30 minutes before baking.
  • Increase the oven temperature to 375 degrees and bake 45 minutes longer.
  • Serve with cooked zucchini.

Nutrition Facts : Calories 317.3, Fat 18.5, SaturatedFat 9.2, Cholesterol 68, Sodium 749, Carbohydrate 17.9, Fiber 1.4, Sugar 2.9, Protein 19.4

ITALIAN PAN-FRIED POTATOES



Italian Pan-Fried Potatoes image

Fried potatoes with onions and black olives.

Provided by cmhpt

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 8

4 russet potatoes, scrubbed
3 tablespoons olive oil, divided, or as needed
2 teaspoons salted butter, or to taste
1 medium onion, sliced
3 cloves garlic, minced
salt and ground black pepper to taste
½ cup pitted Kalamata olives, halved
1 tablespoon minced fresh parsley, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
  • Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
  • Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
  • Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 42.2 g, Cholesterol 5.4 mg, Fat 16.8 g, Fiber 5.4 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 343.2 mg, Sugar 2.9 g

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