Meatball Pot Pie Recipe
Description
This meatball pot pie recipe is a delicious and cozy meal that is perfect for a family dinner. It combines all the flavors of a classic pot pie with savory meatballs, creamy gravy, and a buttery and flaky crust. The filling is hearty, while the crust is crispy and golden brown. The flavors in this dish really come together to create a tasty and comforting meal that the whole family will love. Plus, it's easy to make and can be ready in under an hour.
Prep Time
This dish is relatively quick and easy to prepare. You will need to pre-cook the meatballs and then prepare the filling and the crust. The total prep time is approximately 30 minutes. This includes prepping the ingredients, assembling the meatballs, and making the filling and crust.
Cook Time
The cook time for this dish is about 25 minutes. This includes the time it takes to cook the filling and the crust. Once the pot pie is assembled and placed in the oven, it will take about 25 minutes for it to become golden brown and cooked through.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 2 cups frozen mixed vegetables
- 1/4 cup chopped fresh parsley
- 1 package refrigerated pie crusts
Instructions
Preheat oven to 400°F. In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix together until combined. Using your hands, form the mixture into 1-inch meatballs. Place the meatballs on a lined baking sheet and bake for 15 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the flour and whisk together until the mixture is smooth. Slowly add the beef broth while whisking. Continue to cook until the sauce has thickened.
Once the meatballs are done baking, add them to the sauce in the skillet. Add the frozen vegetables and parsley and stir together. Let the mixture cook for 5 minutes.
Meanwhile, roll out one of the pie crusts and place it in a 9-inch pie plate. Pour the filling into the pie plate and spread it out evenly. Place the second pie crust on top, crimp the edges together, and cut small slits in the top of the crust to let steam escape.
Bake the pot pie for 25 minutes, or until the crust is golden brown. Let the pot pie cool for 10 minutes before serving. Enjoy!
Equipment
- Large bowl
- Baking sheet
- Large skillet
- Whisk
- 9-inch pie plate
- Rolling pin
Notes
Feel free to use any vegetables you'd like for the filling. You can also swap out the ground beef for ground turkey or ground chicken if you prefer.
Nutrition: Per Serving
- Calories: 469
- Fat: 24.6g
- Carbohydrates: 45.5g
- Protein: 16.6g
Recipe Tips
This dish can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350°F until it is warmed through. You can also freeze the pot pie for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake in the oven at 350°F until heated through.
Post a Comment for "Meatball Pot Pie Recipe"