Meatball Pot Pie / Pies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.