Meatball Pot Pie / Pies

READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    double crust pie crust, I used half of Shake-A-Pie Crust
  • 1
    (10 3/4 ounce) can condensed golden mushroom soup
  • 2
    tablespoons sour cream
  • 12
    teaspoon soy sauce (to taste)
  • 16
    meatballs, thawed (or half of a 16 ounce package meatballs)
  • 12
    teaspoon ground thyme
  • 14
  • 1 13
    cups mixed vegetables, I used peas, carrots, and corn

DIRECTIONS

  • Preheat oven to 400°F.
  • In a microwave-safe bowl, combine soup and sour cream; mix well.
  • Add meatballs, covering with soup mixture.
  • Add pepper and thyme; mix well.
  • Add mixed veggies, stir, mixture will be thick.
  • Microwave for 3 to 5 minutes.
  • Stir well and set aside.
  • Divide pie dough into four equal pieces.
  • Roll flat on a lightly floured surface.
  • Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes.
  • To each dish add a piece of dough, overlapping dough over sides.
  • Bake for about 6 to 8 minutes, or until lightly browned.
  • Add 8 meatballs to each dish.
  • Divide veggies over meatballs.
  • Cover with remaining dough.
  • Crimp with fork to seal and make slit in top for steam to escape.
  • Bake 30 to 35 minutes, or until crust is desired color.