There's something about food served in individual portions that makes it that much more special, and pot pies are a perfect way to do it. The little pastries contain most of the food groups in one small dish, and my family loves that each of them gets his or her own.
This version puts an Italian twist on the traditional chicken pies, and is a great weeknight dinner or even special enough for company. Pair with a salad, and dinner is served.
Italian Pot Pies
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 -5 cloves garlic, chopped
- 1 teaspoon Italian seasoning
- 2 carrots, finely chopped
- 1 pound ground beef or ground turkey
- 2 cups tomato sauce
- salt and pepper, to taste
- 1 cup flour
- 1/4 cup grated Parmesan cheese
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon rosemary, crushed
- 4 tablespoons butter, melted
- 1/2 cup milk
In a large skillet, heat oil and add chopped onion and carrots.
Saute until vegetables are tender. Add ground beef (or turkey) and cook until it's no longer pink.
Add garlic and cook until fragrant, then add seasonings and sauce.
Cook until thickened -- about 10 minutes.
Spoon that mixture into 4 8-ounce ramekins and set aside.
In mixing bowl whisk together the dry ingredients for the topping.
Add wet ingredients and combine just until moistened.
Drop by spoonfuls on top of the meat mixture, then place ramekins on a baking sheet.
Bake in an oven preheated to 450 for 10-12 minutes, or until the dough is cooked throughout ( you can test with a toothpick).
Image via SuperFantastic/Flickr