Meatball Pot Pie For Two
Created by Chef shapeweaver on February 27, 2015
- Servings: 2
- Prep Time: 15m
- Cook Time: 40m
- Recipe #17632
Ingredients
- 1 pie crust (double crust, can use a thawed,frozen double pie crust)
- 1 can (10 3/4 ounce) condensed golden mushroom soup
- 2 tablespoons sour cream
- 1/2 teaspoon soy sauce (or to taste)
- Meatballs (frozen, thawed, 12 small meatballs about 1 1/2 diameter)
- 1/2 teaspoon dried oregano, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 cup mixed vegetables (leftover, I used corn,peas,and carrots)
How to Make
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Step 1: Preheat oven to 400°F.
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Step 2: In a microwave-safe bowl, combine soup and sour cream; mix well.
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Step 3: Add meatballs,covering with soup mixture,mix in pepper and oregano.
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Step 4: Stir in mixed veggies,cover and microwave for 3 to 5 minutes.
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Step 5: Stir well and set aside.
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Step 6: Divide pie dough into four equal pieces.
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Step 7: On a lightly floured surface,roll into circles(the circles don't have to be perfect).
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Step 8: Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes.
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Step 9: To each dish add a piece of dough, overlapping dough and trim edges.
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Step 10: Bake for about 6 to 8 minutes, or until lightly browned.
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Step 11: Remove from oven and add half of soup/vegetable/meatball(6 meatballs in each) mixture to each casserole dish.
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Step 12: Top with remaining circles of pie dough.
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Step 13: Bake 30 to 35 minutes, or until crust is desired color.
Nutritional Facts
- 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