Italian Pot Pie Recipes

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.

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 POT PIES

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.