Italian Pot Pie and Broccoli & Cheese Patties

Italian Pot Pie with Broccoli & Cheese Patties

The original recipe for this pot pie came from Martha Stewart and it is an excellent recipe but not entirely practical for everyday purposes.  I’ve made it a little easier by making it in one large casserole dish and I just use a large can of crushed tomatoes doctored up with some herbs to make a quick sauce.  And I love Martha’s suggestion of making the meat and sauce the night before and then coming home from work the next day and just making the quick (and so very easy) biscuit topping and baking.  It’s really a unique recipe that tastes delicious. 

As for the broccoli and cheese patties, I found the original recipe on a website for kids snacks but I felt the proportions for the ingredients were all wrong.  I played around with it and I’ll be honest, my boys still haven’t shown much interest in them, but Michael and I really liked them so I’ll keep on making them.  Especially because you can literally make these in a matter of minutes (excluding cooking time) with just a handful of ingredients you probably already have on hand.  

Italian Pot Pie


 olive oil

1 medium onion, finely chopped

2 carrots, peeled and finely chopped

2 garlic cloves, finely chopped

salt and pepper to taste

1 pound ground turkey

1 28 oz. can of crushed tomatoes

1 TBSP dried oregano

1 cup all-purpose flour, (spooned and leveled)

1/2 cup grated Parmesan (splurge and use the good stuff – or better yet, grate your own – it makes such a difference)

1 ½ tsp baking powder

1/4 tsp crushed dried rosemary

4  TBSP butter, melted

1/2 cup skim milk


  • 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, 4-5 minutes.  Add garlic and continue to cook an additional 2-3 minutes.  
  • Add turkey, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes.
  • Add tomato sauce, stir in oregano, ¼ cup of parmesan cheese, and salt, pepper to taste; 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, remaining ¼ cup of 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.
  • Coat a medium sized casserole or baking dish with cooking spray.  Spoon in meat mixture and 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, 16-20 minutes.

Broccoli and Cheese Patties


1 16 oz. bag of frozen chopped broccoli florets

2 cups of shredded cheddar cheese

2 eggs, whisked (or to make it even healthier, I use ½ cup of egg substitute)

½ cup of seasoned Italian bread crumbs

Salt and pepper to taste


  • Preheat oven to 375 degrees
  • Mix all ingredients together in a large bowl
  • Form small, fist-sized patties by hand and place each patty on a parchment lined (or cooking sprayed) baking sheet
  • Bake for 20-25 minutes, turning over approximately 15 minutes into cooking
  • These can definitely be served at room temperature if you want to make them first

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