Easy Italian Pot Pie recipe
Looking for a easy meal that will please everyone? Hearty comforting ragu sauce topped with a delicate fluffy rosemary parmesan biscuit. Think chicken and biscuits meets Italian ragu. It’s a match made in heaven.
Why I love Italian Pot Pie
Comfort food at its finest, Italian-style pot pie is a one-pan meal that is so easy you’ll keep checking your ingredient list to make sure you didn’t forget something. You didn’t! Trust me! It’s so simple. There are so many pot pie recipes out there, and I love that this one is different from most! The first time I had this was at book club. Kristi always finds the most delicious recipes she can make in little ramekins or individual cute dishes. This one was a DING DONG hit! It was so tasty I wanted two, but I refrained because I’ve been practicing self-control. (Stifling a snicker.) The made-from-scratch sauce for the bottom of this pot pie recipe comes together quickly, as does the top crust. This recipe isn’t your traditional pot pie. You can make this recipe in individual ramekins, or to make it easier on the dishwasher, I usually make it in one pan. I love making this for dinner guests because it doesn’t require much work, doesn’t leave a big mess in the kitchen, and is always a hit.
Gather these ingredients
How to make Italian Pot Pie
Prep time: Chop the onions and carrots into very small dice. Preheat the oven to 400 degrees.
Heat oil in an oven-safe large skillet. Add onions and carrots. Saute the vegetables until soft. Sprinkle with salt and pepper.
Add the ground meat to the stovetop at medium high heat, breaking it up with a wooden spoon until it is completely browned.
Add tomato sauce to meat mixture, let that simmer a few minutes.
While the sauce is simmering, mix the ingredients for the homemade crust together in a separate bowl: Combine flour, baking powder…
Rosemary, and 1/2 cup finely grated cheese.
Create a hole in the middle of the dry ingredients, add 1 1/2 cups milk, and melt the butter. Stir to combine.
The Parmesan biscuit topping will be thick and lumpy; just make sure there are no lumps of dry ingredients.
Remove the meat mixture from the stovetop and dollop biscuits over it. Place the pan in a pre-heated 400-degree oven for 20 minutes. When removed from the oven, the top of the crust should be golden brown.
That is all there is to it! No bottom crust is needed. The rosemary parmesan biscuit crust is so delicate and savory that there is no need for anything else. If I can find it, I like to use Delallo Passata Rustica Rich Tomato Puree. Otherwise, I use whatever tomato sauce or puree I can find. It always turns out delicious.
Tips & FAQs
- Tip 1: Allow the sauce to simmer for 10- 15 minutes on low until the sauce starts to thicken.
- Tip 2: If you have a small food processor, you can use it to chop vegetables finely.
- Tip 3: Italian Seasoning can substitute for the rosemary if you don’t have any. Fresh rosemary is the best, but if you only have dried rosemary leaves, use those!
- Serving: Remove the meat pie from the oven and serve with a large tossed salad. I love to serve this with Caesar salad and roasted asparagus or broccolini.
This recipe is a good way to sneak vegetables into your kids’ diet. I love serving this when we have guests over for dinner; it is easy and always delicious. The best comfort food is fast food made at home.
I hope you’re able to get around the table with your family this week. If it’s a busy week, maybe that table is at a restaurant or in your van eating sub sandwiches. Wherever that table is, savor the moments with your family!
Enjoy! XO Sheila
Italian Pot Pie
Equipment
- 1 medium mixing bowl
Ingredients
- 1/2 tablespoon olive oil
- 1 medium Onion diced
- 1 cup match stick Carrots or shredded carrot
- 1 teaspoon Salt
- 1/2 teaspoon fresh ground Pepper
- 2 pounds lean Ground Sirloin
- 1 33.5 ounce container Tomato Sauce
Rosemary Parmesan Biscuits
- 2 cups Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon crushed Rosemary
- 1/2 cup finely grated Parmesan Cheese
- 1 stick Butter melted
- 1 1/2 cups Milk
Instructions
- Preheat oven to 400.
- Heat oil in a large oven proof skillet (a cast iron skillet works best if you have one) add onion and carrots to oil, cook over medium high heat until soft. Season with salt and pepper. Add ground beef to the pan and brown. When there isn’t any pink left add tomato sauce, let simmer for 5 minutes.
- While meat sauce is simmering mix up biscuits.
- Combine flour, parmesan cheese, baking powder, and rosemary in a bowl create a hole in the middle add milk and melted butter, stir to combine. Dough will be sticky.
- Remove meat sauce from stove top, dollop biscuit dough on top of sauce. It doesn’t need to be pretty or perfect just plop the dough evenly over the top. Bake in 400 degree oven for 20 minutes or until toothpick comes out clean when stuck in middle of biscuit.
This looks so good!! I am totally trying this idea soon. Pinned and stumbled <3
Dani you won’t regret it! Thanks so much for sharing!
When my kids were growing up, they would have fought over the last bites of this.