Best 2 Italian Potpies Recipes
Indulge in a culinary journey to Italy with our collection of mouthwatering potpie recipes. These delightful dishes, also known as Italian pot pies, offer a symphony of flavors and textures that will tantalize your taste buds. From the classic Chicken Cacciatore Pot Pie, brimming with tender chicken, aromatic vegetables, and a rich tomato sauce, to the hearty Sausage and Peppers Pot Pie, bursting with savory sausage, colorful bell peppers, and a cheesy filling, our recipes cater to diverse palates. For a vegetarian delight, try the Spinach and Ricotta Pot Pie, a delectable combination of creamy ricotta cheese, fresh spinach, and a flaky crust. And for seafood lovers, the Shrimp Scampi Pot Pie is a must-try, featuring succulent shrimp, creamy scampi sauce, and a golden-brown crust. Each recipe is carefully crafted to deliver a perfect balance of flavors and textures, ensuring an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN BEEF POTPIES
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 495 g, Fat 24 g, Fiber 4 g, Protein 33 g
ITALIAN 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. Read more at Marthastewart.com: Italian Potpies - Martha Stewart Recipes
Tips:
- Use a variety of fresh vegetables for the filling. This will give your potpie a more flavorful and nutritious filling.
- Don't be afraid to experiment with different types of cheese. Use a combination of cheeses that you enjoy to create a unique and delicious filling.
- Make sure the pastry dough is well-chilled before rolling it out. This will help the dough to be less sticky and easier to work with.
- Brush the pastry dough with an egg wash before baking. This will help the dough to brown and give it a golden color.
- Serve the potpies hot out of the oven with a side of your favorite vegetables or salad.
Conclusion:
Italian potpies are a delicious and easy-to-make meal that is perfect for a weeknight dinner. With a variety of fillings to choose from, there is sure to be a potpie that everyone will enjoy. So next time you're looking for a comforting and satisfying meal, give Italian potpies a try.
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