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Meatball Pot Pies
22 pre-cooked frozen meatballs, cut in half
6 baby carrots, sliced
2 red potatoes, peeled & cubed small
Handful of frozen peas
Olive oil
Salt & black pepper to taste
Lawry's Seasoned Salt to taste
Pinch of dried parsley
1 can (10.5 oz.) beef gravy
1 egg, beaten
Non-stick cooking spray
Crust:
1 C Bisquick Baking Mix or Jiffy Baking Mix
1/4 C butter or margarine, softened
2 TBS boiling water
In a skillet, sauté sliced carrot and cubed potato in olive oil; cook until tender. Add halved meatballs, peas, salt, black pepper, Lawry's and parsley. Mix well. Stir in the beef gravy. Simmer the mixture for about five to seven minutes; remove from heat.
Crust: In a bowl, mix ingredients until a soft dough forms. Roll out on a cutting board, using additional Bisquick or Jiffy if necessary to prevent sticking. Cut into shapes to fit three small aluminum pie tins; coat tins with non-stick cooking spray. Fit the pie crust dough into each tin, shaping up the sides. Bake the tins and dough for about ten minutes at 350-degrees F; set aside to cool.
Spoon the meat mixture into pie tins, filling about 3/4 full. Place the top portion of the dough over the pie, cut away excess, and pinch to the edges to make the top crust. Using a fork, poke holes in the center of the crust and brush with a beaten egg. Bake at 375-degrees F for about fifteen to twenty minutes, or until pie crust is golden. Allow to cool before serving as the filling will be very hot.
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