Combine two classic meals into one with this delicious Meatball Pot Pie. It’s savory, full of flavor, and contains a mixture of veggies and meat in a flaky crust.
The Meatball Pie is a fantastic dish to make during the colder winter weather because it’s warm, fulfilling, and sure to satisfy. It contains meat with carrots, peas, and other tasty ingredients combined to create the most delicious meal
l. Not only is this dish great for a dinner with the family, but it’s also a top choice when hosting family and friends for the holidays. When I make this dish, everyone devours it and comes back for seconds!
❤️ Why You’ll Love This Recipe
- The Meatball Stuffed Pie is the kind of meal that will keep you feeling full and satisfied for hours.
- It’s a savory dish perfect for serving when having friends and family over to your house to eat dinner.
- The recipe is easy to follow and will leave you with such a delicious meal!
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- frozen meatballs or homemade meatballs, frozen
- petite diced tomatoes, juice separated but reserved
- garlic powder
- Italian seasoning
- beef bouillon base
- frozen peas and carrots
- pie crusts
See the recipe card below for quantities.
🔪 How to Make Meatball Pot Pie
Step 1: Heat oven and prepare a deep dish pie plate
Preheat the oven to 375 degrees. Prepare a deep-dish pie plate with nonstick cooking spray.
Step 2: Add a pie crust to the bottom of the pie plate
Place bottom crust into the bottom of the pie plate.
Step 3: Mix together the tomatoes, seasoning, and beef bouillon
In a medium bowl, combine the tomatoes, garlic powder, Italian seasoning, and beef bouillon base.
Step 4: Stir together cornstarch and tomato juice
In a small bowl, stir together cornstarch with tomato juice.
Step 5: Combine meatballs, tomato mixture, vegetables, and cornstarch slurry in a large bowl
In a large bowl, combine the meatballs, tomato mixture, peas and carrots, and cornstarch slurry. Stir to combine. Spoon meatball mixture into the pie crust.
Step 6: Top with remaining pie crust and seal edges
Cover the pie with the top crust, pressing to seal the edges. Cut small holes in the top to vent.
Step 7: Bake until the pie crust is golden brown on top
Bake for 50 to 60 minutes until the crust is golden. Allow the pie to rest for 10 minutes prior to cutting.
Hint: If the pie crust is browning too quickly during baking, use strips of foil to cover edge of crust to prevent excessive browning.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Spicy – add chili pepper flakes to your meatballs to give them a bit of a kick
- Veggies – add more of your favorite veggies to the filling of this pot pie. I like to add some green bell pepper, or zucchini cut into half moons.
- Turkey – make a healthier version of meatballs using ground turkey instead of ground pork and beef.
- Cheese – Add half cup of the cheese to your pot pie for additional flavor. I like to use mozzarella cheese but you can use any type that your family prefers.
- Pepper – If you are a fan of pepper, add some black pepper to vegetables.
If you love pot pie recipes check out this mini chicken pot pie recipe.
- deep dish pie plate
- medium bowl
- small bowl
- large bowl
Keep your leftovers stored in an airtight container or wrap them with plastic wrap and aluminum foil before placing them in the fridge to keep fresh for up to three days.
You can freeze your Meatball Pot Pie to save it even longer.
- If you don’t have time to make your own meatballs, you can use frozen ones instead. I like to use Italian meatballs.
- I used pre-made pie crusts to save time, but feel free to make your own if you prefer.
- Don’t forget to vent the top of your pot pie so that it doesn’t explode in the oven! Cut small slits with a knife or use a fork to press into the dough.
- When adding the cornstarch slurry, make sure to mix it well so that there are no clumps.
- If you want a bit more of a crunch in your pot pie, you can add chopped-up bacon to the filling.
- Garnish with fresh parsley for color and flavor.
- If you like onions in my pot pie, saute a diced medium onion in a large skillet with a little olive oil until they turn clear. Then add this favorite ingredient to your vegetable mixture.
- If you want a shiny crust, you can brush the top of the pie with an egg wash.
- Use a sharp knife to cut the pie into triangles for serving. I like to serve my pot pie with a side of salad and garlic bread.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The cornstarch will help you thicken up the sauce in this pot pie so that it’s not too runny.
Absolutely. If you prefer the taste of your homemade crust, you can use that instead of one from the store.
Yes. While carrots and peas are great, you can add other veggies, including corn and chopped cooked broccoli. Add what you enjoy most!
🍽 More Recipes
Do you enjoy meatballs? If so, try these delicious recipes:
🧾Meatball Pot Pie
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Meatball Pot Pie
- deep dish pie plate
- Medium bowl
- small bowl
- Large bowl
- 32 pounes frozen meatballs or homemade meatballs, frozen
- 14.5 ounces petite diced tomatoes juice separated but reserved
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon beef bouillon base
- 1 tablespoon cornstarch
- 2 cups frozen peas and carrots
- 2 prepared pie crusts
- Preheat the oven to 375 degrees. Prepare a deep dish pie plate with nonstick cooking spray.
- Place one pie crust into the bottom of the pie plate.
- In a medium bowl, combine the tomatoes, garlic powder, Italian seasoning, and beef bouillon base.
- In a small bowl, stir together to cornstarch with the tomato juice.
- In a large bowl, combine the meatballs, tomato mixture, peas and carrots, and cornstarch slurry. Stir to combine. Transfer the mixture to the pie crust.
- Cover the pie with the remaining pie crust, pressing to seal the edges. Cut small holes in the top to vent.
- Bake for 50 to 60 minutes until the crust is golden. Allow the pie to rest for 10 minutes prior to cutting.