Meatball Pot Pie
This week I experimented with Meatball Pot Pies! That’s right!! Not only did they taste amazing, but they were extremely easy to make, especially in a pinch!
The recipe only requires a few ingredients and it’s a great twist on the traditional chicken pot pie. Who knows what I will come up with next! Enjoy! – Dan
Ingredients:
- 1 package of pie crust (you can make the crust from scratch but this time I bought it already made)
- 1 container of MamaMancini’s Slow Cooked Italian Sauce (or any sauce of your choice)
- 8 meatballs, thawed (1 package of MamaMancini’s – any variety)
- 1/4 teaspoon ground black pepper
- Mozzarella cheese
Serving size: Two 16 oz pies
Directions
- Preheat oven to 400°F.
- Thaw meatballs according to heating instructions on package.
- Cut each meatball into 4 pieces.
- In a large bowl, combine sliced meatballs, sauce, and pepper.
- Divide pie dough into four equal pieces.
- Roll flat on a lightly floured surface.
- Place a piece of dough in each lightly oiled or sprayed 16 ounce round mini casserole dishes.
- Carefully add meatballs and sauce to each pie.
- Place a slice or two of Mozzarella cheese on top of the sauce and meatballs.
- Cover with remaining dough. Make slits in top for steam to escape. (You can also cut the dough into small strips and weave over the top of the pie like I did).
- Bake for about 25 to 30 minutes, or until lightly browned. (You can cover the pies with tinfoil for the first 15 minutes to reduce crispy crusts!)
Enjoy!
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