Best 4 Sausage Florentine Potpie Recipes

SMOKED SAUSAGE POT PIE

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.

ITALIAN SAUSAGE FLORENTINE FOR THE CROCK POT

Steps:

• Brown sausages in skillet or on grill.
• Peel and slice onions. Put in bottom of 6qt crock pot.
• If using peppers, seed and slice vertically. Layer on top of the onions.
• Pour frozen spinach into crock pot.
• Arrange sausages on top of the spinach.
• Pour spaghetti sauce evenly over top of everything.
• Cook on high for 2 hours then on low for 3-4 hours. OR, thaw the spinach first and cook on low for 6+ hours.
• Serve over pasta, over rice, or with a hearty, crusty, bread. Pass grated Parmesan at the table.
• Note -- If preparing for a party or a potluck you may wish to slice the sausage and make 2 layers of ingredients to better control the portions. This version could have shredded mozzarella incorporated into the layers and on top.

MONTEREY SAUSAGE PIE

Steps:

• In a large skillet, cook the sausage, onion, red pepper and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate. , In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture. , Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.