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Meatball Potpie

Active Time: 30 minutes
Total Time: 1 hour 5 minutes plus thawing
Serves: 6


1/2 (17.3-ounce) package frozen puff pastry sheets (1 sheet)
2 tablespoons Schnucks canola oil
3 medium carrots, cut into 1/2-inch pieces (about 1-1/2 cups)
1 large onion, chopped (about 1-1/2 cups)
2 celery ribs, chopped (about 1 cup)
1 package (8 ounces) whole baby bella (cremini) mushrooms, quartered
1/3 cup Schnucks all-purpose flour
2 cans (14.5 ounces each) less-sodium beef broth (3-1/2 cups)
1/4 cup Schnucks sour cream
1/2 (28-ounce) bag Schnucks frozen beef meatballs (about 28 meatballs)
1 Schnucks large egg yolk
2 tablespoons water

1. Preheat oven to 400°F. Thaw puff pastry as label directs.

2. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add carrots, onion and celery; cook 5 to 6 minutes or until onion is tender, stirring occasionally. Add mushrooms; cook 4 to 5 minutes or until carrots are tender, stirring occasionally. Sprinkle flour over vegetables and stir until blended; cook 2 to 3 minutes or until mixture thickens. Slowly stir in broth; cook over medium-high heat 5 to 6 minutes or until heated through and thickened; stir in sour cream. Toss meatballs with vegetable-gravy mixture; cook 2 to 3 minutes longer or until meatballs are heated through.

3. Place 10-inch deep-dish pie plate on large rimmed baking pan. Carefully transfer meatball mixture to pie plate. Drape puff pastry over top of pie; crimp edges of pastry over rim to seal. With sharp knife, cut three 2-inch vents in top of pastry.

4. In small bowl, with whisk, stir yolk and water. Evenly brush egg mixture over pastry. Bake 20 to 23 minutes or until top is golden brown and gravy is bubbling. Let stand 15 minutes before serving.

Each serving: about 488 calories, 31 g total fat (9 g saturated), 54 mg cholesterol, 629 mg sodium, 36 g carbohydrate, 4 g fiber, 5 g sugars, 16 g protein