Meatball Pot Pie For Two

2
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"This recipe was created about 10 years ago(WOW !! has it been that long). And I know the photos aren't that great. But I do think the flavors are very good.Even though I've never tried it,I think leftover meatloaf would work great. And before I forget, this recipe was inspired by Chef deb k.from another site. Posted to " ZAZZ " on 2/27/15. " Keep Smiling :)"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (312.7 g)
  • Calories 483.3
  • Total Fat - 27.9 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 35.5 mg
  • Sodium - 588.9 mg
  • Total Carbohydrate - 52.4 g
  • Dietary Fiber - 4.4 g
  • Sugars - 9.4 g
  • Protein - 8 g
  • Calcium - 129.2 mg
  • Iron - 2.5 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400°F.

Step 2

In a microwave-safe bowl, combine soup and sour cream; mix well.

Step 3

Add meatballs,covering with soup mixture,mix in pepper and oregano.

Step 4

Stir in mixed veggies,cover and microwave for 3 to 5 minutes.

Step 5

Stir well and set aside.

Step 6

Divide pie dough into four equal pieces.

Step 7

On a lightly floured surface,roll into circles(the circles don't have to be perfect).

Step 8

Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes.

Step 9

To each dish add a piece of dough, overlapping dough and trim edges.

Step 10

Bake for about 6 to 8 minutes, or until lightly browned.

Step 11

Remove from oven and add half of soup/vegetable/meatball(6 meatballs in each) mixture to each casserole dish.

Step 12

Top with remaining circles of pie dough.

Step 13

Bake 30 to 35 minutes, or until crust is desired color.

Tips & Variations


  • 2 Individual Casserole Dishes

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