As you probably know by now, I am Italian and I love Italian food. I could eat it seven days a week, so I’m always on the lookout for something I haven’t tried before. I’m also a big fan of chicken pot pies so why not use that same premise for Italian Pot Pies?
All that this recipe required was changing up the ingredients inside while still having that golden crust on top. These little gems are good on their own for a quick lunch or add a salad with Italian dressing and you have a light but satisfying dinner.
Use the Slotted Spoon to stir the onion and carrots as they cook and break up the ground beef while frying.
If you don’t have ramekins, spoon the ground beef mixture into a casserole and spread the dough evenly over the top.
This dish is a good way to incorporate more vegetables into your meals. Since they are chopped so small, kids will barely notice they are there. You could also add some finely chopped mushrooms to this dish.
It’s easy, delicious and Italian – all good things in my book. Hope you’ll try it.
Barbara Singer is our resident home cook and has been part of the Cutco family since March 1990. Barb has always had an appreciation and love for cooking which she attributes to her Italian mother who was an excellent cook. Barb has her mother’s recipe box which she refers to often. She enjoys trying new recipes and adding touches to make them her own and particularly enjoys baking, considering cheesecake to be one of her specialties. She uses her husband, children and co-workers as taste-testers for the new recipes she tries. Barb says she can count on them to be honest and let her know if it’s a winner or a loser.