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 & pepper to taste
Lawry's Seasoned Salt to taste
Pinch of dried parsley
1 can (10.5 oz.) beef gravy
1 egg
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
Sauté sliced carrot and cubed potato in olive oil; cook until tender. Add halved meatballs, peas, salt, pepper, Lawry's and parsley. Mix well. Stir in the beef gravy. Simmer the mixture for about five to seven minutes, and then remove from heat.
Crust: Mix ingredients until a soft dough forms. Roll out on a cutting board, using additional Bisquick or Jiffy if necessary to prevent sticking, and cut into shapes that will fit your pot pie cooking vessel.
Spray three small aluminum pie 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, and then 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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