Tuscan Pot Pie Recipes

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ITALIAN POT PIE



Italian Pot Pie image

Prepare to make a delicious Italian Pot Pie in just 20 minutes! Dried oregano leaves and Italian Sausage give the Italian flavor to this Italian Pot Pie.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 9

1-1/2 cups flour
1/2 cup cold butter, cut into chunks
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 tsp. dried oregano leaves, divided
1 lb. extra-lean ground beef
1 onion, chopped
1 green pepper, cut lengthwise into thin strips, then crosswise in half
1-1/2 cups CLASSICO Italian Sausage with Peppers & Onions Pasta Sauce
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 400ºF.
  • Use pulsing action of food processor to process flour, butter, cream cheese and 1/2 tsp. oregano until mixture is well blended and pulls away from of side of container. Shape into ball; flatten slightly. Wrap tightly with plastic wrap. Refrigerate until ready to use.
  • Brown meat with onions and peppers in large nonstick skillet on medium heat. Add pasta sauce, mozzarella and remaining oregano; mix well. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
  • Roll dough on lightly floured surface to 10-inch round; place over pie. Seal and flute edge. Cut several slits in crust to permit steam to escape. Place on rimmed baking sheet.
  • Bake 30 to 35 min. or until golden brown. Let stand 10 min. before serving.

Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 100 mg, Sodium 490 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 4 g, Protein 21 g

ITALIAN BEEF POT PIE



Italian Beef Pot Pie image

Put together a tasty pot pie in a snap with our Italian Beef Pot Pie recipe and ready-to-use pie crust! Serve our beef pot pie recipe in 40 minutes flat.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 lb. extra-lean ground beef
1 cup chopped fresh mushrooms
1 cup chopped green peppers
1 onion, chopped
2 Tbsp. KRAFT Tuscan House Italian Dressing
1-1/2 cups tomato sauce
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1 ready-to-use refrigerated pie crust

Steps:

  • Heat oven to 400ºF.
  • Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
  • Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edge. Cut several slits in crust to permit steam to escape.
  • Bake 20 min. or until golden brown. Let stand 5 min. before serving.

Nutrition Facts : Calories 540, Fat 31 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g

TUSCAN CHICKEN POT PIE



Tuscan Chicken Pot Pie image

Comfort food Tuscan style, this chicken pot pie is made with onions, kale, and cannellini beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
½ cup chopped red onion
1 tablespoon minced garlic
3 ½ tablespoons all-purpose flour
1 ½ cups Swanson® Unsalted Chicken Stock
2 cups baby kale, roughly chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
2 cups cubed, cooked chicken
3 medium (blank)s roma (plum) tomatoes, seeded and chopped
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch salt and pepper to taste
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
  • Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
  • Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
  • Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
  • Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

Nutrition Facts : Calories 585.1 calories, Carbohydrate 49.2 g, Cholesterol 69.9 mg, Fat 30.4 g, Fiber 7.8 g, Protein 28.4 g, SaturatedFat 9.9 g, Sodium 652.6 mg, Sugar 2.2 g

ITALIAN POT PIES



Italian Pot Pies image

Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 35m

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality tomato sauce
1 cup all-purpose flour, (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk

Steps:

  • Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
  • In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
  • Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

ITALIAN BEEF POTPIES



Italian Beef Potpies image

Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 35m

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality store-bought tomato sauce
1 cup all-purpose flour, (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk

Steps:

  • Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
  • In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
  • Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

Nutrition Facts : Calories 495 g, Fat 24 g, Fiber 4 g, Protein 33 g

TUSCAN ITALIAN SAUSAGE POT PIE



Tuscan Italian Sausage Pot Pie image

If you like your dinner to have a little zip to it, this is the recipe for you! My family loves this dish, so it is a staple at the Doyle household!

Provided by Dine Dish

Categories     Savory Pies

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

3/4 lb Italian sausage
1 (28 ounce) jar spaghetti sauce with mushrooms (we use Prego)
1 (19 ounce) can cannellini beans, rinsed and drained
1/2 teaspoon dried thyme
1 1/2 cups shredded mozzarella cheese
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

  • Preheat oven to 425 degree F.
  • Remove sausage from casings.
  • Brown sausage in a skilled, stirring to separate meat.
  • Rinse and drain the grease off of the sausage.
  • Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
  • Simmer for 5 minutes over medium heat.
  • Remove from heat and stir in the mozarella cheese.
  • Pour the mixture into a medium size, round oven proof skillet or pie dish.
  • Unroll the crescent dough; divide into triangles.
  • Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
  • Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

Nutrition Facts : Calories 624.5, Fat 29.4, SaturatedFat 11.7, Cholesterol 88, Sodium 1286.4, Carbohydrate 54.4, Fiber 8.6, Sugar 3.3, Protein 35.3

TUSCAN POT PIE



Tuscan Pot Pie image

A pie with Italian sausage and crunchy crust.

Provided by timetoshine45

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 6

¾ pound bulk Italian sausage
1 (15 ounce) jar spaghetti sauce with mushrooms
1 (15 ounce) can cannellini beans, drained and rinsed
½ teaspoon dried thyme
1 ½ cups shredded mozzarella cheese
1 (8 ounce) package crescent roll dough, unrolled and divided into triangles

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
  • Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
  • Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
  • Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

Nutrition Facts : Calories 703.4 calories, Carbohydrate 51.3 g, Cholesterol 60.5 mg, Fat 37.7 g, Fiber 5.2 g, Protein 30.9 g, SaturatedFat 13.2 g, Sodium 2054.7 mg, Sugar 11.5 g

TUSCAN POT PIE



Tuscan Pot Pie image

Pot Pie With a Twist- Served with a tossed salad and crusty bread this easily makes a meal for 8 hungry people.

Provided by Ruth Tisdale

Categories     Savory Pies

Time 45m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs smoked sausage, any variety- diced
3 medium zucchini, diced
3 cups mushrooms, sliced
1 medium onion, diced
4 cups spaghetti sauce
2 cups mozzarella cheese, shredded
1/4 teaspoon granulated garlic
1/2 teaspoon ground oregano
1/4 teaspoon basil
1/4 teaspoon poultry seasoning
1 (8 count) can crescent rolls
3 (16 ounce) cans great northern beans

Steps:

  • Put sausage into large dutch oven and heat on low till hot. About 5 to 8 minutes.
  • Add the zucchini, onions, and mushrooms. Stir.
  • Sprinkle all the dried spices over the mixture and let heat 2 minutes. Stir well and let heat till the mushrooms start wilting down. Stir occasionally so it doesn't burn. There is no need to add water or oil.
  • Rinse and drain the beans and add them.
  • Add the spaghetti sauce to the mixture and stir. It will be quite thick. Heat for a few minutes.
  • Remove from heat. Then add the cheese and stir. Pour into the pan that you have sprayed with non-stick cooking spray.
  • Make a decorative topping with the crescent rolls. Your choice. then place into a preheated 425°F oven and cook until the crescent rolls are browned and the pie mixture bubbly. In my oven that is usually about 20 minutes for this dish.

Nutrition Facts : Calories 796.6, Fat 39.4, SaturatedFat 14.5, Cholesterol 97.6, Sodium 2259.1, Carbohydrate 67.6, Fiber 12.4, Sugar 15.2, Protein 43.8

TUSCAN BEEF POT PIE



Tuscan Beef Pot Pie image

Provided by RebeccaBlackwell

Categories     Beef

Time 40m

Number Of Ingredients 5

About 4 cups Tuscan Braised Beef, shredded (approximately 1& 1/2 lbs)
About 2& 1/2 cups of sauce from Tuscan Braised Beef
16 oz bag frozen peas and carrots
1 sheet puff pastry, thawed according to package instructions
1 large egg

Steps:

  • Heat oven to 425 degrees.
  • In a large bowl, mix the shredded beef, sauce, and frozen peas and carrots. Scoop the mixture into a 9-inch square baking dish.
  • Unfold the sheet of puff pastry and use a rolling pin to gently roll it to a size that will fit over the pan with a bit of pastry hanging over the edges. Lay the pastry over the pan so that it covers the filling. Using a sharp knife, cut 5 slits in the top of the pastry for steam vents.
  • In a small bowl, whisk the egg with 1 tbsp cold water. Brush over the top of the crust.
  • Bake the pot pie until the puff pastry is a rich golden brown and you can see the filing bubbling through the steam vents, about 30 minutes.

TUSCAN BEEF POT PIE



Tuscan Beef Pot Pie image

Falling-apart tender braised beef that's been slow simmered with wine and vegetables then baked under a puff pastry crust.

Provided by @MakeItYours

Number Of Ingredients 5

About 4 cups Tuscan Braised Beef, shredded (approximately 1& 1/2 lbs)
About 2& 1/2 cups of sauce from Tuscan Braised Beef
16 oz bag frozen peas and carrots
1 sheet puff pastry, thawed according to package instructions
1 large egg

Steps:

  • Heat oven to 425 degrees.
  • In a large bowl, mix the shredded beef, sauce, and frozen peas and carrots. Scoop the mixture into a 9-inch square baking dish.
  • Unfold the sheet of puff pastry and use a rolling pin to gently roll it to a size that will fit over the pan with a bit of pastry hanging over the edges. Lay the pastry over the pan so that it covers the filling. Using a sharp knife, cut 5 slits in the top of the pastry for steam vents.
  • In a small bowl, whisk the egg with 1 tbsp cold water. Brush over the top of the crust.
  • Bake the pot pie until the puff pastry is a rich golden brown and you can see the filing bubbling through the steam vents, about 30 minutes.

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