Meatball Pot Pie For Two
"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 :)"
Ingredients
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 by Step Method
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
- 2 Individual Casserole Dishes