Easy Italian Pot Pie recipe
Looking for a easy comforting 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 it’s 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, I love that this one is totally different than most! The first time I had this was at bookclub. Kristi always manages to find the most delicious recipes that she can make it little ramekins or individual cute dishes. This one was a DING DONG hit! It was so delicious I wanted two, but I refrained because I’ve been practicing self control. (Stifling a snicker.) The ragu for the bottom of this pot pie recipe comes together quickly as does the top crust. This recipe isn’t your traditional pot pie. This recipe can be made in individual ramkins, or to make it easier on the dishwasher it can be made in one pan. I love making this for dinner guests because it doesn’t require a much work, doesn’t leave a big mess in the kitchen and it is always a hit.
Gather these ingredients
How to make Italian Pot Pie
- Chop the onions and carrots into a very small dice. Pre heat oven to 400 degrees.
- Heat oil in a oven safe large skillet, add onions, and carrots. Saute’ vegetables until soft. Sprinkle with salt and pepper.
- With stovetop at medium heat add ground meat break it up with a wooden spoon until it is completely browned.
- Add tomato sauce to meat mixture, let that simmer a few minutes.
- While sauce is simmering mix homemade crust ingredients together: Combine flour, baking powder, rosemary, and 1/2 cup cheese, finely grated. Create a hole in the middle of the dry ingredients add milk and melted butter. Stir to combine. Parmeson biscuit topping will be thick and lumpy, just make sure there are no lumps of dry ingredients.
- Remove meat mixture from stove top, and dollop biscuits over top. Place pan in a pre-heated 400 degree oven for 20 minutes. Top of crust should be golden brown.
That is all there is to it! No bottom crust needed, the rosemary parmesan biscuit crust on the top is so delicate and savory there is no need for any thing more. 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 sauce starts to thicken.
- Tip 2: If you have a small food processor you could use it to chop vegetables finely.
- Tip 3: Italian Seasoning can be used as a substitute for the rosemary if you don’t have any. I think using fresh rosemary is the best, but if you have dried rosemary leaves use those!
- Serving: Remove from oven and serve with a large tossed salad. I love to serve this with caesar salad, and roasted asparugus or brocollinni.
This recipe is a great way get sneak vegetables into your kids diet. I love to serve this when we have people over it is so easy, and always delicious.
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. Where ever 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.