Meatball Stroganoff Pot Pie
Baked meatballs, noodles, onions and mushrooms get cozy in a thyme and yogurt sauce before being tucked between two sheets of pie crust before being baked to a golden brown. And just to reinforce the stroganoff-ness of it all, a big dollop of yogurt and a sprinkle of parsley on the top of each slice are the perfect finishing touch.
- 1 egg white
- 1 Pound ground beef
- 0.25 tsp salt
- 0.5 tsp ground black pepper
- 1 tsp ground thyme
- 0.25 cup bread crumbs
- Preheat oven to 375 degrees.
- In a large bowl, stir together all ingredients except beef.
- Add beef and mix until just combined, being careful not to over mix.
- Using a 1 tablespoon scoop, form meatballs and place on foil or parchment lined baking sheet.
- Bake for 15-20 minutes or until cooked through.
NOTE: You will only use half of the meatballs to make a single pot pie. Freeze the remaining meatballs for a future recipe or double the filling to make two pot pies.
- 1 tsp thyme
- 1 cup Greek yogurt
- 2 cup No Yolks Extra Broad Noodles
- 1 Tbsp Worcestershire sauce
- 2 cup beef broth
- 1 cup sliced onions
- 1 Tbsp butter
- 8 Ounce sliced mushrooms
- 2 Tbsp extra virgin olive oil
- 2 9" refrigerated pie crusts
- salt and pepper
- Preheat oven to 425 degrees.
- In pie plate, place one unbaked pie crust. I prefer the kind you purchase in the refrigerated section that you just unroll. Prick bottom of crust with fork and bake for 5 minutes. Set aside.
- In a saucepan, add olive oil and cook mushrooms until softened. Add butter and onions and cook until onions begin to brown.
- Stir in beef broth and Worcestershire sauce and add noodles. Cook noodles according to package directions until al dente.
- Remove from heat and stir in yogurt, thyme and meatballs. Season filling with salt and pepper to taste.
- Pour filling into pie plate over bottom crust.
- Cover pies with top crust and crimp to seal edges. Make four slits in the top to allow steam to escape.
- Bake for 20 minutes or until pastry is golden brown. Cool for 10 minutes before serving.
For the full post, visit Melanie Makes.
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