Best Italian Pot Pie Recipes

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TUSCAN ITALIAN SAUSAGE POT PIE



Tuscan Italian Sausage Pot Pie image

If you like your dinner to have a little zip to it, this is the recipe for you! My family loves this dish, so it is a staple at the Doyle household!

Provided by Dine Dish

Categories     Savory Pies

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

3/4 lb Italian sausage
1 (28 ounce) jar spaghetti sauce with mushrooms (we use Prego)
1 (19 ounce) can cannellini beans, rinsed and drained
1/2 teaspoon dried thyme
1 1/2 cups shredded mozzarella cheese
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

  • Preheat oven to 425 degree F.
  • Remove sausage from casings.
  • Brown sausage in a skilled, stirring to separate meat.
  • Rinse and drain the grease off of the sausage.
  • Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
  • Simmer for 5 minutes over medium heat.
  • Remove from heat and stir in the mozarella cheese.
  • Pour the mixture into a medium size, round oven proof skillet or pie dish.
  • Unroll the crescent dough; divide into triangles.
  • Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
  • Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

Nutrition Facts : Calories 624.5, Fat 29.4, SaturatedFat 11.7, Cholesterol 88, Sodium 1286.4, Carbohydrate 54.4, Fiber 8.6, Sugar 3.3, Protein 35.3

ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS



Italian Chicken Pot Pie with Basil Biscuits image

Looking for a classic chicken dinner? Then check out this great pot pie that's ready in 30 minutes - perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 small zucchini, cut into 1/2-inch pieces (about 2 cups)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) tomato sauce
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 cup Original Bisquick™ mix
2/3 cup yellow cornmeal
3/4 cup milk
1/4 cup chopped fresh basil

Steps:

  • In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.
  • Meanwhile, in medium bowl, mix Bisquick mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.

Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 40 mg, Fiber 7 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 9 g, TransFat 1 g

ITALIAN SAUSAGE POT PIE WITH POLENTA CRUST



Italian Sausage Pot Pie with Polenta Crust image

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

1 lb bulk spicy or sweet Italian pork sausage
2 small zucchini, cut in half lengthwise, then crosswise into 1/4-inch slices (2 1/2 cups)
1 can (16 oz) spicy chili beans in sauce, undrained
1 can (14.5 oz) diced tomatoes with garlic and onion, drained
1 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves, crushed
1 cup shredded Italian cheese blend (4 oz)
2 eggs
1 roll (1 lb) sun-dried tomato polenta

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.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 1 g, TransFat 0 g

ITALIAN SAUSAGE PIZZA POT PIE



Italian Sausage Pizza Pot Pie image

This was an orphaned recipe. It sounded so good I had to try it and I found it was very good.

Provided by Caroline ShupertRecipes

Categories     Pizza

Time 50m

Number Of Ingredients 13

2 lb italian sausage, sweet
2 lb italian sausage, hot
2-3 clove garlic, minced, to your taste
4 1/2 c tomato sauce, spicy
2 c ricotta cheese
1/2 c parmesan, freshly grated
2 1/2 Tbsp oregano, dried
2 eggs
pinch pepper
4 c mozzarella cheese, shredded
1/2 c black or green olives, optional
1 can(s) refrigerated pizza dough
3/4 c parsley, chopped

Steps:

  • 1. Preheat oven to 350 degrees. In a heavy skillet saute sausages and minced garlic until brown; drain well and transfer to a bowl. Stir spicy tomato sauce into the sausages and reserve. Mix ricotta, parmesan, 1/2 cup of parsley, 2 tablespoons of oregano, 1 egg, and freshly ground black pepper to taste.
  • 2. In a rectangular ovenproof dish, about 9 by 13 inches, spread half of the sausage mixture; dot this with half of the ricotta mixture and sprinkle 2 cups of the mozzarella evenly over the entire surface. Add olives if using. Sprinkle with 1/2 of the remaining parsley and half of the remaining oregano; repeat.
  • 3. Roll out three-quarters of the dough to a thickness of about 1/3 inch, being certain the dough is about 1 inch larger than the pan all the way around; transfer dough to top of pizza and tuck in excess all around. Cut slits or designs in dough to allow steam to escape. Beat remaining egg with 1 tablespoon water and brush some of it on top of crust. Bake for 35 to 45 minutes, or until the top is golden brown and the edges are bubbling. Let pizza stand for 30 minutes before cutting.
  • 4. Roll out remaining dough and use it to form bread sticks if you like. Brush with butter and sprinkle with garlic salt. Bake for 12-15 minutes dring last part of pizza baking time. Baking time will depend on how thick you make the bread sticks so check as they bake.

ITALIAN POT PIE



Italian Pot Pie image

Prepare to make a delicious Italian Pot Pie in just 20 minutes! Dried oregano leaves and Italian Sausage give the Italian flavor to this Italian Pot Pie.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 9

1-1/2 cups flour
1/2 cup cold butter, cut into chunks
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 tsp. dried oregano leaves, divided
1 lb. extra-lean ground beef
1 onion, chopped
1 green pepper, cut lengthwise into thin strips, then crosswise in half
1-1/2 cups CLASSICO Italian Sausage with Peppers & Onions Pasta Sauce
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

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.

Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 100 mg, Sodium 490 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 4 g, Protein 21 g

ITALIAN PIZZA POT PIE



Italian pizza pot pie image

My eldest granddaughter loves Chicago style pizza & asked me if I could make her one and this is it! It's very cheesy & filling, so cut small pieces.

Provided by sherry monfils

Categories     Pizza

Time 45m

Number Of Ingredients 12

1 refrigerated pie dough
2 Tbsp olive oil
1 tsp crushed italian herbs
1/2 lb cooked, crumbled sweet italian-style sausage
8 oz softened cream cheese
1-1/2 c shredded good quality italian style cheese
1-1/2 tsp crushed italian herbs
1 c sliced fresh mushrooms
1-1/2 c frozen mixed peppers, green,, red, yellow, a l ittle bit thawed and diced
1-1/2 c pasta sauce, i used prego marinara, ( you can use more or less, to your liking.)
10 slice pepperoni slices, ( between 10-15, depending on how many you want.)
2 Tbsp grated parmesan cheese

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



Italian Beef Pot Pie image

Put together a tasty pot pie in a snap with our Italian Beef Pot Pie recipe and ready-to-use pie crust! Serve our beef pot pie recipe in 40 minutes flat.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 lb. extra-lean ground beef
1 cup chopped fresh mushrooms
1 cup chopped green peppers
1 onion, chopped
2 Tbsp. KRAFT Tuscan House Italian Dressing
1-1/2 cups tomato sauce
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1 ready-to-use refrigerated pie crust

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.

Nutrition Facts : Calories 540, Fat 31 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g

ITALIAN CHICKEN POT PIE



ITALIAN CHICKEN POT PIE image

Categories     Soup/Stew     Chicken     Stew

Yield 4-6 servings

Number Of Ingredients 29

For Crust:
1 1/4 cups flour
3/4 stick butter
White Pepper, Sage, salt, pepper to taste
Very Cold Water
For Filling:
1 Large Chicken Breast
1 heaping tbs flour (season with salt and pepper to taste)
1 tbs Olive Oil + some for coating
2 oz Pancetta
1 med Onion (minced)
2 large Garlic Cloves (minced)
1/4 cup chopped Scallions
1/3 cup chopped mushrooms
1 small Green Pepper (chopped)
1 1/2 cups water
1/2 tsp freshly ground White Pepper
1/4 tsp Black Pepper
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/2 tsp Oregano
a dash of Sage
2 Bay Leaves (fresh or dried, break in half)
1 heaping tsp flour
2 med Carrots
2 med Celery stalks
4-8 Baby Red Potatoes (depending on size)
1 Plum Tomato
1 1/4 cup hearty Red Wine (like a Shiraz or Cabernet)

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 CHICKEN PESTO POT PIE



Italian Chicken Pesto Pot Pie image

Use Bisquick® Gluten Free mix and leftover chicken to get this tasty pot pie on the table in only 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

2 cups diced cooked chicken
1 medium red bell pepper, chopped (1 cup)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon Bisquick™ Gluten Free mix
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Bisquick™ Gluten Free mix
1 cup gluten free shredded Parmesan cheese (4 oz)
1/3 cup milk
1 egg, beaten
2 tablespoons gluten free basil pesto

Steps:

  • Heat oven to 350°F. In ungreased 2-quart microwavable casserole, mix chicken, bell pepper, tomatoes, 1 tablespoon Bisquick mix, the salt and pepper. Cover with microwavable plastic wrap. Microwave on High 3 to 4 minutes or until bubbly.
  • In small bowl, stir 3/4 cup Bisquick mix, 1/2 cup of the cheese, the milk, egg and pesto until well blended. Drop mixture by small spoonfuls over chicken mixture. Sprinkle with remaining 1/2 cup cheese.
  • Bake uncovered 25 minutes or until cheese begins to turn golden brown.

Nutrition Facts : Calories 390, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 10 g, TransFat 0 g

ITALIAN POT PIE WITH PARMESAN CHEESE CRUST



Italian Pot Pie With Parmesan Cheese Crust image

This is a Cuisine or Bon Appetit recipe, and it's my favorite pot pie recipe. The parmesan crust is really the key, and it's worth the extra effort. If you're having company over, try this one out. You won't be disappointed. The recipe makes 2 pot pies, and you might want to freeze one pot pie for another day.

Provided by AmyZoe

Categories     Savory Pies

Time 1h45m

Yield 2 pot pies, 16-18 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2/3 cup grated parmesan cheese
3/4 teaspoon salt
3/4 cup butter, cut up
6 -7 tablespoons cold water
1 lb Italian sausage, sliced
1 1/2 lbs boneless skinless chicken breasts (cut into 3/4-inch chunks)
1 medium onion, chopped
35 ounces whole tomatoes with juice
2 -4 tablespoons freshly grated parmesan cheese
cooked zucchini

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.

Nutrition Facts : Calories 317.3, Fat 18.5, SaturatedFat 9.2, Cholesterol 68, Sodium 749, Carbohydrate 17.9, Fiber 1.4, Sugar 2.9, Protein 19.4

CHEESY ITALIAN SAUSAGE MARINARA POT PIE



Cheesy Italian Sausage Marinara Pot Pie image

This is like a lasagna in a bowl without the noodles. So cheesy. Looks cute when make in the ramekins.

Provided by barbara lentz @blentz8

Categories     Pork

Number Of Ingredients 16

8 ounce(s) sweet italian sausage
2 tablespoon(s) olive oil
2 clove(s) garlic minced
1 medium shallot diced
1/4 cup(s) dry red wine
1 tablespoon(s) italian seasoning
3 ounce(s) tomato paste
28 can(s) crushed tomatoes
- salt to taste
11/2 cup(s) ricotta cheese
3/4 cup(s) grated parmesan
1 cup(s) shredded mozzarella
1 tablespoon(s) each fresh basil and parsley minced
1 package(s) puff pastry sheets thawed
1 medium egg beaten
1 tablespoon(s) water

Steps:

  • Add oil to large skillet. Saute shallots and garlic 2 minutes. Add wine and cook until almost all evaporated. Add sausage and break up into small pieces. A potato masher works good. Add the tomato paste, crushed tomatoes, Italian seasoning and salt. Simmer about 15 minutes.
  • Stir together the ricotta cheese, parm cheese, and mozzarella cheese. Stir in the fresh basil and parsley set aside.
  • Spray 8 small ramekins. Fill each ramekin half way up with cheese mixture. Top with sausage marinara mixture.
  • Roll out the puff pastry sheets using a ramekin cut out a round piece of dough about an inch larger than the diameter of the ramekin. Place the dough over the top of the ramekin pressing carefully down the sides.
  • brush with egg and water wash. Bake at 400 degree for about 30 minutes until dough is browned and no longer doughy.

ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS



ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS image

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 small zucchini, cut into 1/2-inch pieces (about 2 cups)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) tomato sauce
1 can (15 oz) Progresso® cannellini beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 cup baking mix
2/3 cup yellow cornmeal
3/4 cup milk
1/4 cup chopped fresh basil

Steps:

  • 1. In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes. 2. Meanwhile, in medium bowl, mix baking mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.

ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS



Italian Chicken Pot Pie with Basil Biscuits image

Looking for a classic chicken dinner? Then check out this great pot pie that's ready in 30 minutes - perfect if you love Italian cuisine.

Provided by @MakeItYours

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 small zucchini, cut into 1/2-inch pieces (about 2 cups)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) tomato sauce
1 can (15 oz) Progresso® cannellini beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 cup Original Bisquick® mix
2/3 cup yellow cornmeal
3/4 cup milk
1/4 cup chopped fresh basil

Steps:

  • In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.
  • Meanwhile, in medium bowl, mix Bisquick mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.

ITALIAN BEEF POT PIE



Italian Beef Pot Pie image

This can be completed through step 4, refrigerated or frozen. When you are ready to serve it, continue with the remaining steps and ENJOY!

Provided by Shirley Fentz

Categories     Savory Pies

Time 1h

Number Of Ingredients 14

1 1/2 lb lean ground beef
1/2 lb italian sausage, no casings
1 c chopped fresh mushroom
1 c chopped italian or cubanelle peppers
1 c cipollini onions
2 clove garlic, chopped
1 Tbsp parsley, chopped
1 tsp garlic and herb seasoning
1 tsp italian seasoning
1 Tbsp olive oil
1 can(s) diced plum tomatoes
2-3 c marinara sauce
1 1/2 c italian 5 cheese shredded
1 refrigerated pie crust

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.

ITALIAN BEEF POT PIE



Italian Beef Pot Pie image

Put together a tasty pot pie in a snap with our Italian Beef Pot Pie recipe and ready-to-use pie crust! Serve our beef pot pie recipe in 40 minutes flat.

Provided by @MakeItYours

Number Of Ingredients 8

1 lb. extra-lean ground beef
1 cup chopped fresh mushroom s
1 cup chopped green pepper s
1 onion, chopped
2 Tbsp. KRAFT Tuscan House Italian Dressing
1-1/2 cups tomato sauce
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1 ready-to-use refrigerated pie crust

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.

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