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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This hearty dish was inspired by Chef deb k. I want to thank her so much for her great recipes. This recipe just looks difficult, but it's not. Ingredients:
1 double crust pie crust, i used half of shake-a-pie crust |
1 (10 3/4 ounce) can condensed golden mushroom soup |
2 tablespoons sour cream |
1/2 teaspoon soy sauce (to taste) |
16 meatballs, thawed (or half of a 16 ounce package meatballs) |
1/2 teaspoon ground thyme |
1/4 teaspoon ground black pepper |
1 1/3 cups mixed vegetables, i used peas, carrots, and corn |
Directions:
1. Preheat oven to 400°F.
2. In a microwave-safe bowl, combine soup and sour cream; mix well.
3. Add meatballs, covering with soup mixture.
4. Add pepper and thyme; mix well.
5. Add mixed veggies, stir, mixture will be thick.
6. Microwave for 3 to 5 minutes.
7. Stir well and set aside.
8. Divide pie dough into four equal pieces.
9. Roll flat on a lightly floured surface.
10. Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes.
11. To each dish add a piece of dough, overlapping dough over sides.
12. Bake for about 6 to 8 minutes, or until lightly browned.
13. Add 8 meatballs to each dish.
14. Divide veggies over meatballs.
15. Cover with remaining dough.
16. Crimp with fork to seal and make slit in top for steam to escape.
17. Bake 30 to 35 minutes, or until crust is desired color.
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