Meatball Pot Pie Pies Recipes

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MEATBALL POT PIE / PIES



Meatball Pot Pie / Pies image

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.

Provided by Chef shapeweaver

Categories     Savory Pies

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

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
1/2 teaspoon soy sauce (to taste)
16 meatballs, thawed (or half of a 16 ounce package meatballs)
1/2 teaspoon ground thyme
1/4 teaspoon ground black pepper
1 1/3 cups mixed vegetables, I used peas, carrots, and corn

Steps:

  • 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.

Nutrition Facts : Calories 1142.7, Fat 70.4, SaturatedFat 19.1, Cholesterol 16.4, Sodium 2539.9, Carbohydrate 108.9, Fiber 6.7, Sugar 7.2, Protein 19.1

BEEF POT PIES



Beef Pot Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 pounds beef stew meat (sirloin cut into cubes)
1 1/2 cups diced carrots (1/2-inch dice)
1 1/2 cups diced celery (1/2-inch dice)
2 shallots, minced
1 teaspoon Dijon mustard
3 cloves garlic, minced
3 tablespoons all-purpose flour, plus more for flouring
1 pound cremini or white button mushrooms
1/2 cup red wine
1/2 can beef broth
Kosher salt and freshly ground black pepper
2 bay leaves
2 sprigs fresh thyme
Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
4 slices crisp-cooked bacon, chopped
1 tablespoon chopped fresh parsley
1 large egg

Steps:

  • Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
  • Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
  • After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
  • Preheat the oven to 425 degrees F.
  • On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
  • Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
  • Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

IMPOSSIBLY EASY CHEESY MEATBALL PIE



Impossibly Easy Cheesy Meatball Pie image

Frozen meatballs and veggies make this cheesy casserole even easier.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

1 1/2 cups refrigerated shredded hash brown potatoes (from 1-lb 4-oz bag)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup frozen sweet peas, thawed and drained
12 frozen meatballs (from 16-oz bag), thawed and cut in half
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate or deep-dish pie plate with cooking spray.
  • In small bowl, toss potatoes with salt and pepper. Layer potatoes, peas, meatballs and cheese in pie plate.
  • In medium bowl, stir Bisquick mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until center is set and top is golden brown. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 155 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 1 g

BEEF POT PIE III



Beef Pot Pie III image

I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!

Provided by Stephanie

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 4h5m

Yield 6

Number Of Ingredients 10

1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
⅓ cup water
2 (9 inch) refrigerator pie crusts

Steps:

  • In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
  • In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
  • Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
  • Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g

STUFFED MEATBALL PIE RECIPE BY TASTY



Stuffed Meatball Pie Recipe by Tasty image

Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan

Provided by Matthew Johnson

Categories     Dinner

Yield 10 servings

Number Of Ingredients 14

1 lb pizza dough, divided
2 tablespoons olive oil
8 cloves garlic, minced, divided
salt, to taste
pepper, to taste
3 cups tomato puree
1 tablespoon dried basil
1 tablespoon dried oregano
12 oz tomato paste
1 lb low-moisture mozzarella, sliced
2 lb meatballs
2 cups caramelized onions
3 cups bell peppers, chopped, sauteed
Parmesan, to serve

Steps:

  • Preheat oven to 450°F (230°C).
  • Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
  • Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
  • Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
  • Bake until the dough is cooked and lightly golden brown, 15 minutes.
  • Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
  • Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
  • Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
  • Add a layer of caramelized onions, and more sliced mozzarella.
  • Add the green, yellow, and orange bell peppers on top of the mozzarella.
  • Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
  • Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
  • Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
  • Slice the pie, serve with extra marinara sauce and grated parmesan.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 50 grams, Fat 34 grams, Fiber 6 grams, Protein 29 grams, Sugar 15 grams

MEAT AND VEGETABLE POT PIE / PIES



Meat and Vegetable Pot Pie / Pies image

These scrumptious pies will not last! I usually make the filling the day before to give it the time needed to both cook and to cool down. With the filling ready made, these are quickly assembled and baked.

Provided by Bokenpop aka Mad

Categories     Savory Pies

Time 2h10m

Yield 12 pies

Number Of Ingredients 12

15 ml oil
1 kg beef or 1 kg lamb, cubed
2 onions, sliced into rings
salt and pepper, to taste
1 bay leaf
375 ml beef stock
300 ml broccoli, broken into florets
2 carrots, sliced
45 ml tomato paste
10 ml brown sugar
15 ml cake flour
8 flakey biscuits

Steps:

  • Heat oil and brown meat.
  • Add onions and sauté until tender.
  • Season to taste and add bay leaf.
  • Add stock and bring to the boil.
  • Cover and simmer for 1-½ hours until meat is tender.
  • Add vegetables, tomato paste and sugar and bring to the boil once more.
  • Simmer until vegetables are tender.
  • Thicken with cake flour and water paste.
  • Leave to cool.
  • Tear biscuits in half and stretch slightly to fit into muffin pan.
  • Fill with filling and seal edges with fingers.
  • Bake at 180C for 20 minutes until pastry is cooked.

Nutrition Facts : Calories 690, Fat 64.3, SaturatedFat 25.8, Cholesterol 82.8, Sodium 469.4, Carbohydrate 17.8, Fiber 1.2, Sugar 4.8, Protein 9.9

MEATBALL PIE



Meatball Pie image

I grew up on a farm, so I took part in 4-H Club cooking activities. I still love to prepare and serve classic, wholesome recipes such as this meat and veggie pie. -Susan Keith, Fort Plain, New York

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 20

1 pound ground beef
3/4 cup soft bread crumbs
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1/4 cup milk
1 large egg, lightly beaten
1 can (14-1/2 ounces) stewed tomatoes
1 tablespoon cornstarch
2 teaspoons beef bouillon granules
1 cup frozen peas
1 cup sliced carrots, cooked
CRUST:
2-2/3 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
7 to 8 tablespoons ice water
Half-and-half cream

Steps:

  • In a large bowl, combine the first nine ingredients (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs in batches in a large skillet; drain and set aside., Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside., Preheat oven to 400°. For crust, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Transfer to a lightly floured surface. Knead gently to form a dough. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half., Roll each half of dough between two pieces of lightly floured waxed paper to a 1/8-in.-thick circle. Remove top piece of waxed paper from one pastry circle; invert onto a 9-in. deep-dish pie plate. Remove remaining waxed paper. Trim pastry even with rim. Add meatballs; spoon tomato mixture over top., Remove top piece of waxed paper from remaining pastry circle; invert onto pie. Remove remaining waxed paper. Trim, seal and flute edge. Cut slits in top; brush with cream., Bake until crust is golden brown, 45-50 minutes. Cover edges loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 735 calories, Fat 43g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1094mg sodium, Carbohydrate 58g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

GOOD OLD MEAT PIE



Good Old Meat Pie image

A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!

Provided by Dan Poplawski

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 recipe pastry for a 9 inch single crust pie
3 tablespoons margarine
½ cup chopped onion
1 potato, diced
⅓ cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
1 ¼ cups beef broth
1 carrot, chopped
1 cup frozen green peas
2 cups cubed cooked or leftover beef

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
  • Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
  • Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g

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Home Recipes Dishes & Beverages Casseroles Pot Pies Beef Pot Pies. Beef Pot Pie Recipes. We have the best beef pot pie recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips. Add Filter. Beef Casseroles Dinner Pot Pies Pie Pan Ground Beef Baking Casseroles & Savories Easy Freezer-Friendly Freezing Ground Pork Pork Sauteing Super …
From tasteofhome.com


EASY MINI MEAT PIE RECIPE - HILDA'S KITCHEN BLOG
2021-04-26 Fold Puff pastry in half, then quarters. Slice into four pieces. Cover each pie with one of the puff pastry pieces. Seal and crimp the edges of the pie. Brush with beaten egg, then cut some slits for the steam to escape. Bake meat pie or …
From hildaskitchenblog.com


INDIVIDUAL BEEF POT PIES - A FAMILY FEAST®
2017-03-22 Place a 6-quart Dutch oven on the stove standing by. Reheat the skillet of fat (from step 2) over medium high heat. Place some of the beef pieces in the hot fat, not overcrowding the pan. Then sear for four minutes on each side, turning with tongs as you go. Once each side has browned, remove to the Dutch oven.
From afamilyfeast.com


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