Meatball Pot Pie For Two
February 27, 2015
"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 :)"
- 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
Preheat oven to 400°F.
In a microwave-safe bowl, combine soup and sour cream; mix well.
Add meatballs,covering with soup mixture,mix in pepper and oregano.
Stir in mixed veggies,cover and microwave for 3 to 5 minutes.
Stir well and set aside.
Divide pie dough into four equal pieces.
On a lightly floured surface,roll into circles(the circles don't have to be perfect).
Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes.
To each dish add a piece of dough, overlapping dough and trim edges.
Bake for about 6 to 8 minutes, or until lightly browned.
Remove from oven and add half of soup/vegetable/meatball(6 meatballs in each) mixture to each casserole dish.
Top with remaining circles of pie dough.
Bake 30 to 35 minutes, or until crust is desired color.
Tips & Variations
- 2 Individual Casserole Dishes