“Go fix me a turkey pot pie!”

I usually shy away from pot pies. I think “pot pie” and I think of gross veggies and mystery, gristly meat surrounded by gummy gravy and topped with a greasy blob of dough. So I generally try to avoid them. I could make my own, but really, what would I put in them? Meat and gravy? Maybe some potatoes? Which sounds all fine and well, but I know it’s not the healthiest, even if that alone would be mighty tasty. Meat, potatoes and dough. Mmmm….

Still, when I came across a recipe for an Italian Pot Pie in my Everyday Food Magazine a few years ago, I figured I’d give it a shot. Meat sauce topped with a parmesan biscuit? It couldn’t be that bad!

And it’s not. In fact, it’s become one of my favorite fall recipes. Naturally, the bambino doesn’t want anything to do with it, but I don’t mind. It means extra for me!

Yield: 4

Italian Pot Pie

Italian Pot Pie
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • Kosher salt and ground pepper
  • 1 pound ground sirloin
  • 1 tsp. onion powder, or one small onion, diced
  • 1 28-oz. can of whole, peeled tomatoes, pureed
  • 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


Preheat oven to 450 degrees F, with rack in lowest position.

If using an actual onion, heat 1 Tbsp. olive oil in a large skillet, and cook until onion is soft and translucent, about 5 minutes. Add the beef, breaking up meat with a wooden spoon, until browned, 5 minutes. Season with salt, pepper and onion powder, if not using the onion. Add tomato puree; bring to a boil, then reduce to a simmer. 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 with a fork just until dough comes together.

Spoon meat mixture into four 8-oz. ramekins; pile dough on top.

Place on a large rimmed baking sheet and bake until topping is golden brown and a toothpick inserted in topping comes out clean, about 10 to 12 minutes.

Did you make this recipe?

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I served myself a salad on the side and made the guys eat some leftover green beans. It was so very very good. The parmesan biscuit-crust is my favorite part, although the meat sauce isn’t too bad either. And while it’s not too horribly cold yet, I’m kind of looking forward to when the temp drops even more and I can make this again.

In other news, I got my compensation for the cookbook I was featured in a little while ago:

I also got a pleasant surprise left on my doorstep:

Thank you Melissa!!! I haven’t been this excited for toast in a long time! For now, though, I’m going to zone out in front of some TV while working my way through my monthly backlog:

Right after I order a certain little person a HUGE set of Dinosaur Legos for Christmas (no sense in waiting till the last minute!). Have a good night!