SMOKED SAUSAGE POT PIE
Fall is the season for sausage and for comfort food. Convenience foods help save some time for this a pot pie, made with smoked sausage. Puff pastry, pulled from the freezer and thawed, forms the crust, and fully cooked smoked sausage, a few frozen hash browns, and frozen mixed vegetables combine in the yummy filling.
Provided by Bibi
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 2 1/2-quart casserole dish with cooking spray.
- Roll out puff pastry to the dimensions of the casserole dish, adding 1 inch on all sides. Cover and place in the refrigerator.
- Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, 5 to 7 minutes. Stir in garlic, herbes de Provence, salt, and pepper; cook for 1 more minute, stirring occasionally. Add flour and whisk to combine. Cook for 1 minute.
- Pour in broth and cream gradually, stirring continuously until sauce bubbles. Add sausage pieces, vegetables, and potatoes. Cook, stirring continuously, until mixture bubbles again, 4 to 5 minutes. Pour into the prepared casserole dish.
- Place puff pastry on top of the filling, letting excess dough hang over all sides. Brush pastry with the beaten egg.
- Bake in the preheated oven until pastry is browned and the pot pie is bubbly, about 45 minutes. Cover loosely with foil after 25 minutes, to prevent overbrowning.
- Remove from oven and cool on a rack for about 15 minutes. Serve warm.
Nutrition Facts : Calories 606.9 calories, Carbohydrate 33 g, Cholesterol 114.1 mg, Fat 46.4 g, Fiber 2.9 g, Protein 17.8 g, SaturatedFat 19.8 g, Sodium 1085.9 mg, Sugar 2.5 g
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Rahena Khatun
r.k54@yahoo.comI'm not a fan of smoked sausage, but I loved this pot pie. The filling was creamy and flavorful, and the crust was flaky and golden brown.
Taytum Franse
ft78@yahoo.comThis pot pie is perfect for a busy weeknight meal. It's easy to make and the leftovers are even better the next day.
Viktor Thomas
thomas90@gmail.comI love the combination of smoked sausage and vegetables in this pot pie. It's a hearty and flavorful dish.
Ahona Kabir Ime
imea@yahoo.comThis recipe is a keeper! I've made it several times and it's always a hit.
Austin Maitland
maitland-austin@hotmail.comThe filling was bland and the crust was soggy. I wouldn't make this recipe again.
jawed qadri
qadri-jawed@hotmail.comThis pot pie was a bit too salty for my taste.
woody bfb miracles and Jesus lover
lover_w@gmail.comI thought the smoked sausage was a bit overpowering. Next time I'll use a milder sausage.
Rimuru Chan
r36@hotmail.frThe crust was a little too thick for my taste, but the filling was delicious.
Jade _plays
j__29@yahoo.comI've made this pot pie several times and it's always a favorite. It's perfect for a cold winter night.
zaka afridi
z@yahoo.comThis recipe was easy to follow and the pot pie turned out perfectly. The smoked sausage added a delicious smoky flavor to the dish.
Anika Akter
a_akter15@yahoo.comI made this pot pie for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Rukeya Wentzel
rukeya.w@yahoo.comThis smoked sausage pot pie was a hit with my family! The filling was flavorful and hearty, and the crust was flaky and golden brown. I will definitely be making this again.