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Cheesy Veal Pie

Total Time

Prep: 45min. Bake: 35 min.


6-8 servings

This special pie tastes just like veal Parmesan in a savory pastry crust. My daughter often asked me to make it for her birthday dinner. I've also make it with chicken, and it's just as tasty. —Grace Epperson Richmond, Michigan


  • 1/2 cup all-purpose flour
  • 1 pound veal or boneless skinless chicken breasts, cubed
  • 1/4 cup butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup chopped onion
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 3 tablespoons grated Parmesan cheese
  • 1-1/2 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1/2 cup cold butter
  • 4 to 6 tablespoons cold water
  • 1/2 cup shredded cheddar cheese


  1. Place flour in a large resealable bag; add veal in batches and shake to coat. In a skillet, cook veal in butter until no longer pink. Add tomatoes, tomato sauce, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. Stir in Parmesan cheese.
  2. In a bowl, combine the first four crust ingredients. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. Roll out one portion to fit a 9-in. pie plate; place in plate. Trim pastry to 1/2 in. beyond edge of plate; fluted edges. Add filling. Top with cheddar cheese.
  3. Roll out remaining pastry to 1/8-in. thickness. With a 2-in. biscuit cutter, cut out circles; place over cheese, overlapping slightly. Bake at 400° for 35-40 minutes or until golden brown.

Nutrition Facts

1 slice: 424 calories, 27g fat (15g saturated fat), 97mg cholesterol, 856mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 17g protein.

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