PIZZA POT PIES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Special equipment: 6 (10-ounce) ramekins
- For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
- Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
DEEP DISH PIZZA POT PIE
Make and share this Deep Dish Pizza Pot Pie recipe from Food.com.
Provided by sweetcakes
Categories Savory Pies
Time 1h45m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a 10-12 inch frying pan, set over medium high heat, crumble sausage with a spoon; cook, stirring until meat is no longer pink, about 10 minutes.
- Add garlic, fennel, oregano, chilies, pepper and tomatoes. Stir until mixture boils, about 5 minutes.
- Remove from heat and mix in Mozzarella, eggs, and 1/2 cup of the Parmesan cheese. Set aside to cool slightly, or, cool, cover and chill overnight.
- On a lightly floured board (or on layers of plastic wrap), roll half of the pie crust dough into an oval large enough to cover the bottom and sides of an 8x12 inch oval baking dish. Fit pastry into dish, with excess lapped over the rim.
- Spoon sausage mixture enenly into crust; cover with Prosciutto slices. Dot Ricotta over Prosciutto, then spread Ricotta and top with basil leaves.
- Roll remaining dough on a floured board until large enough to cover top of pie. Fit pastry over pie, seal edges, and flute. Pierce a few decorative holes in crust.
- Bake on lowest shelf of a 375* oven until edge of crust is browned. about 1 hour.
- About 10 minutes before pie is done, sprinkle top with remaining Parmesan cheese. Serve hot or at room temperature. Scoop out portions.
- Pie crust:.
- With a pastry blender of 2 knives, cut 2/3 cup solid vegetable shortening into 2 1/4 cups all-purpose flour until mixture resembles coarse bread crumbs. Sprinkle with 4-5 tablespoons cold water and stir with a fork until dough holds together. Pat into a ball.
Nutrition Facts : Calories 637.9, Fat 48, SaturatedFat 22.5, Cholesterol 209.9, Sodium 1602.1, Carbohydrate 8.8, Fiber 0.7, Sugar 2.3, Protein 41.6
PIZZA POT PIE
This is basically an upside down pizza. Kids love this! I serve with a salad for a super easy dinner. I use fat-free cheese to reduce the fat.
Provided by Vicki in CT
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir sauce into cooked meat. Spoon into 13 X 9 inch pan. Top with mozzarella and 1/2 cup of the parmesan.
- Roll out crust into 13 X 9 inch rectangle. Place over cheese and meat mixture. Seal edges.
- With knife cut small slit into crust to vent. Brush with egg and sprinkle with remaining parmesan cheese.
- Bake for 30-35 minutes until browned on top. Let stand 5 minutes before serving.
Nutrition Facts : Calories 626.2, Fat 47, SaturatedFat 20.1, Cholesterol 138.1, Sodium 2023.3, Carbohydrate 9.7, Fiber 0.7, Sugar 3.6, Protein 39.4
PIZZA POT PIE
Make and share this Pizza Pot Pie recipe from Food.com.
Provided by swirlycinnacakes
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
- Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
Nutrition Facts : Calories 394.9, Fat 25.6, SaturatedFat 7.5, Cholesterol 61.5, Sodium 1513.7, Carbohydrate 20.6, Fiber 4.5, Sugar 10.9, Protein 23.4
PIZZA POT PIE
I've only made this once, but it was very good and will make it again. I served it with garlic bread, but garlic sticks and a side salad would also be nice. I got this from our local news paper. I liked it because the ingredients are simple, (I make my own pasta sauce), and it's quick to prepare leaving you with a hot, satisfying warm meal. Thanks for trying this.
Provided by peppermintkitty
Categories Savory Pies
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cook and drain pasta as directed on package.
- While pasta is cooking, break apart Italian sausage and cook over medium heat in a large skillet, until done, about 5-7 minutes add in onion, oregano, basil and pepper, stir well Drain excess fat.
- Stir cooked sausage, onion, oregano, basil and pepper into pasta sauce in an ungreased 9-inch deep dish pie plate or 2 1/2 quart. casserole dish.
- Add cooked pasta, blend well.
- Cover top completely with mozzarella slices.
- Bake 15 minutes or until cheese is melted and mixture is hot.
- Great served with garlic bread or garlic sticks and a side salad.
Nutrition Facts : Calories 497.4, Fat 22.8, SaturatedFat 9.6, Cholesterol 54, Sodium 1222.9, Carbohydrate 48.7, Fiber 4.7, Sugar 13.2, Protein 22.9
INDIVIDUAL CHEESY PIZZA POT PIE / PIES
Fun, yet family-friendly individual pot pies. These are made with Pillsbury Grands biscuits and are easy to make, but make a great presentation! The ingredients for these pizza pot pies can be varied depending on your personal preferences.
Provided by JOY1998
Categories Savory Pies
Time 1h2m
Yield 8 individual pot pies, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Stir fry mushrooms and green onions for several minutes in oil or butter.
- Combine cooked mushrooms/green onions, ham, pepperoni, pizza sauce, Italian seasoning, pineapple and cheese in bowl.
- Separate Pillsbury Grands in half. There should be a smaller top half and larger bottom.
- Take the larger bottom and roll out into circle on a floured surface with a rolling pin to fit into a greased muffin tin or 6 oz custard cup. Make sure the biscuit round is large enough to overlap the tin.
- Fill with meat and cheese mixture.
- Take top of biscuit and flatten out enough to cover top.
- Brush sides of biscuit top and bottom with beaten egg and pinch the top and bottom of the biscuits together.
- Brush top of pot pie with beaten egg and sprinkle with sesame seeds.
- Bake 20 to 25 minutes at 350 degrees or until crust in deep golden brown.
- Let stand for 5 minutes before removing from muffin tin or custard cups.
Nutrition Facts : Calories 311.9, Fat 17.1, SaturatedFat 8.6, Cholesterol 63.7, Sodium 644.1, Carbohydrate 25.5, Fiber 0.9, Sugar 11.7, Protein 14.6
UPSIDE-DOWN PIZZA POT PIE
Individual pot pies that taste like pizza! The recipe is great to follow as is, or get creative and add your own favorite toppings! A great dish for kids and adults! This can be accompanied with a salad.
Provided by Mrs. Mistry
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture.
- Spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese.
- Roll out the crescent roll dough; cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet.
- Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 629.8 calories, Carbohydrate 40.2 g, Cholesterol 62.7 mg, Fat 38 g, Fiber 2.8 g, Protein 28.3 g, SaturatedFat 13.3 g, Sodium 2174.3 mg, Sugar 10.2 g
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