Best 4 Italian Pot Pie Recipes

ITALIAN CHICKEN POT PIE

Steps:

• For Crust, sift Flour with Spices and cut together with butter. When mixture resembled fine dust, add just enough water to make the dough stick together. Form into a ball, cover, and set in refrigerator. Cut Chicken into bite size cubes and toss with Flour. Heat Olive Oil in large skillet and brown the floured chicken. Add sliced Pancetta and heat until slightly crispy. Remove from heat and set aside. Lightly coat large saucepan with olive oil and add the Onion, Garlic, Scallions, Mushrooms, and Green Pepper. When sizzling, add water. Add all spices and herbs, stir together. Whisk in flour for thickening. Wait until boil and simmer until slightly thickened. Chop Carrots and Celery Crosswise and halve Baby Potatoes. Add to saucepan. Chop Plum Tomato and add. Stir in Red Wine, and when combined, add Chicken and Pancetta back into saucepan. Simmer until reduced to thick stew consistency. This may take as long as 45 minutes so if you like firmer veggies or don't have the time, sift another tsp of flour to mixture and stir. When thickened, remove from heat and pour into medium casserole dish. Roll out crust dough to cover your casserole dish and place over the top of filling. Tuck down the sides so they won't leak and cut slits in the top. Bake at 375°F for 1 hour or until juice bubbles through slits in top and the crust is browned.

ITALIAN SAUSAGE POT PIE WITH POLENTA CRUST

Steps:

• Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray.
• In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain. Add zucchini, beans, tomatoes, basil, rosemary and 3/4 cup of the cheese; stir gently. Spoon into casserole.
• In medium bowl, beat eggs slightly with fork. Crumble polenta into eggs; mix well. Spoon polenta mixture evenly over sausage mixture; spread evenly.
• Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.
• Sprinkle remaining 1/4 cup cheese over top; bake about 10 minutes longer or until cheese is melted. Cool 10 minutes before serving.

ITALIAN PIZZA POT PIE

Steps:

• 1. Heat oven to 425. Lightly spray a 9" deep dish pie pan. Place the 1st pie shell in bottom of pan, brush w/ 1 tbsp oil , sprinkle w/ 1 tsp Italian herbs.In large skillet, over med-high heat, add 1 tsp oil. Add sausage crumbles, ( if not already cooked,) mixed peppers and mushrooms. Cook until sausage is fully cooked, let cool.
• 2. In large bowl, mix together cream cheese, shredded cheese and 1 tsp Italian herbs. Spoon in the sausage mix, mix well. Pour in the pasta sauce, mix well and spoon into pie shell.
• 3. Top with the remaining pie shell. Cut vents in top. Brush w/ remaining oil, sprinkle w/ Parmesan cheese. Place pepperoni slices on top. To prevent crust from burning, place strips of foil on edges of crust. Bake about 25 mins, taking foil off the edges the last 5 mins until crust is golden brown.

ITALIAN BEEF POT PIE

Steps:

• 1. Heat oven to 400
• 2. Heat olive oil and brown meat, vegetables and seasonings in a large skillet. Drain oil.
• 3. Add diced tomatoes and marinara sauce. Cook and stir for 5 min until slightly thickened.
• 4. Remove from heat and stir in cheese.
• 5. Spray a 2 quart casserole dish with cooking spray. Spoon mixture into the dish.
• 6. Roll out pie crust to fit dish and cover it. Trim excess crust then flute edge. Cut several slits in the crust to permit steam to escape.
• 7. Bake 20 - 30 minutes or until golden brown. Let stand 5 min before serving.