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slice of meatball pot pie on a black and white plate
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Meatball Pot Pie

This Meatball Pot Pie recipe is a delicious twist on the traditional pot pie. If you are looking for a new dinner idea then this is the recipe for you.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 6 Slices
Calories: 327kcal
Author: Wendy

Equipment

  • deep dish pie plate
  • Medium bowl
  • small bowl
  • Large bowl

Ingredients

  • 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

Instructions

  • 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.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. 

Nutrition

Serving: 1Slice | Calories: 327kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 372mg | Potassium: 373mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4586IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 3mg