Best 8 Italian Pot Pies Recipes

ITALIAN BEEF POTPIES

Steps:

• Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
• In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
• Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

ITALIAN POT PIE

Steps:

• Preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet over medium-high heat 4-–5 minutes or until browned, breaking into crumbles using Mix 'N Chop.Meanwhile, coarsely chop onion with Food Chopper. Cut bell pepper into 1/2-in. (1-cm) pieces with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1–-2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix 'N Scraper®. Stir in pizza sauce and tomatoes; cook 1-–2 minutes or until simmering. Cover; remove from heat.Place dough onto Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil using Chef's Silicone Basting Brush.Bake, uncovered, 12-–15 minutes or until crust is golden brown. Carefully remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.

ITALIAN POT PIES

Steps:

• Preheat oven to 450 degrees.
• In a large skillet, heat oil and add chopped onion and carrots.
• Saute until vegetables are tender. Add ground beef and continue frying until meat is no longer pink.
• Add garlic and cook until fragrant.
• Add seasonings/sauce and mix.
• Cook until thickened. approximately 10 minutes.
• Spoon mixture into 4 8 oz. ramekins.
• Set aside.
• In mixing bowl whisk together the dry ingredients.
• Make a well in the centre and add the wet ingredients.
• Combine just until moistened.
• Mound spoonfuls of dough on top of the ramekins.
• Place on rimmed baking sheet.
• Place in oven and bake 10-12 minutes.
• Test doneness with toothpick.

ITALIAN BEEF POT PIE

Steps:

• Heat oven to 400ºF.
• Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
• Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edge. Cut several slits in crust to permit steam to escape.
• Bake 20 min. or until golden brown. Let stand 5 min. before serving.

ITALIAN POT PIE WITH PARMESAN CHEESE CRUST

Steps:

• Pulse flour, parmesan, and salt in food processor to blend.
• Add butter and pulse until mixture resembles coarse crumbs.
• Sprinkle 5 tablespoons of water over mixture.
• Pulse, adding the remaining 1 to 2 tablespoons of water if necessary, just until mixture is moistened and begins to hold together (dough should still be crumbly).
• Gather dough into a disk and cut in half. Shape into 2 disks.
• Wrap disks and refrigerate for 30 minutes.
• Meanwhile, heat a 12" skillet over medium-high heat.
• Add sausage and cook 3 to 5 minutes or until browned.
• Using a slotted spoon, transfer the sausage to a bowl.
• Discard excess drippings.
• Increase heat to high and add cook chicken 3 to 5 minutes, turning chicken occasionally and cook until lightly browned.
• Add onion and cook 3 to 4 minutes or until tender.
• Add tomatoes and juice and bring to a boil. Break up tomatoes with a spoon and reduce heat and simmer 7 to 8 minutes longer.
• Add sausage and cool.
• Heat oven to 375.
• Trim stems from chard and coarsely slice leaves and stems.
• Bring 1/2 cup water, chard stems, and leaves to boil in a large pot.
• Cover and cook 9 to 10 minutes until the stems are tender.
• Drain in colander and press out excess liquid with a spoon.
• Stir chard into cooled chicken-sausage mixture and divide mixture between 2 quart baking dishes.
• Divide and sprinkle 2 tablespoons parmesan over tops of filling.
• Roll each pastry disk so it extends 1" behind edge of baking dish.
• Place pastry on top of each disk and press pastry against the side of the disk to seal in the filling.
• Cut 2 slits in the center of each.
• Bake potpies 40 to 45 minutes or until tops are golden and filling is bubbly.
• If you decided not to bake your potpies and froze them instead, unwrap dishes and let stand at room temperature for 30 minutes before baking.
• Increase the oven temperature to 375 degrees and bake 45 minutes longer.
• Serve with cooked zucchini.

TUSCAN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
• Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
• Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
• Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

ITALIAN POT PIE

Steps:

• Heat oven to 400ºF.
• Use pulsing action of food processor to process flour, butter, cream cheese and 1/2 tsp. oregano until mixture is well blended and pulls away from of side of container. Shape into ball; flatten slightly. Wrap tightly with plastic wrap. Refrigerate until ready to use.
• Brown meat with onions and peppers in large nonstick skillet on medium heat. Add pasta sauce, mozzarella and remaining oregano; mix well. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
• Roll dough on lightly floured surface to 10-inch round; place over pie. Seal and flute edge. Cut several slits in crust to permit steam to escape. Place on rimmed baking sheet.
• Bake 30 to 35 min. or until golden brown. Let stand 10 min. before serving.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.