Meatball Stroganoff Pot Pie

| Melanie Bauer
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.

meatballs

  • 1 egg white
  • 1 lb ground beef
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp ground thyme
  • 1/4 cup bread crumbs
  1. Preheat oven to 375 degrees.
  2. In a large bowl, stir together all ingredients except beef.
  3. Add beef and mix until just combined, being careful not to over mix.
  4. Using a 1 tablespoon scoop, form meatballs and place on foil or parchment lined baking sheet.
  5. 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.

    pot pie

    • 8 oz sliced mushrooms
    • salt and pepper
    • 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
    • 2 tbsp extra virgin olive oil
    • 2 9" refrigerated pie crusts
    1. Preheat oven to 425 degrees.
    2. 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.
    3. In a saucepan, add olive oil and cook mushrooms until softened.  Add butter and onions and cook until onions begin to brown.
    4. Stir in beef broth and Worcestershire sauce and add noodles.  Cook noodles according to package directions until al dente.
    5. Remove from heat and stir in yogurt, thyme and meatballs.  Season filling with salt and pepper to taste.
    6. Pour filling into pie plate over bottom crust.
    7. Cover pies with top crust and crimp to seal edges. Make four slits in the top to allow steam to escape.
    8. Bake for 20 minutes or until pastry is golden brown. Cool for 10 minutes before serving.

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