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.
14.5 ouncespetite diced tomatoesjuice separated but reserved
1teaspoongarlic powder
1teaspoonItalian seasoning
1tablespoonbeef bouillon base
1tablespooncornstarch
2cupsfrozen peas and carrots
2prepared 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.