Best 9 Sausage Pot Pie Recipes

BREAKFAST SAUSAGE POT PIE

Steps:

• Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.
• Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.
• Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.
• Let stand for 10 minutes before cutting and serving.

SAUSAGE POT PIE RECIPE - (4.5/5)

Steps:

• Peel and cut potatoes into large hunks. In a large pot, boil enough water to cover potatoes, and rest of ingredients when added. Boil potatoes for about 8 minutes then add sausage and noodles. Boil until potatoes and noodles are soft, but not mushy. Meanwhile, using about 8 oz of water, mix with enough flour to make a thick mixture, add the spices to this. Add this to the mixture in the pot to thicken up. Season with more salt and pepper if needed.

BRUNCH SAUSAGE-EGG POT PIE WITH PUFF PASTRY CRUST

Steps:

• Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
• Add in onion or shallot; saute for about 3 minutes or until softened.
• Add in mushrooms; saute for about 6 minutes.
• Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
• Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
• In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
• Add to the skillet and scramble (leaving slightly undercooked).
• Spoon eggs over the sausage.
• Sprinkle with breadcrumbs (do not mix in).
• On a floured surface roll out pastry to a 9x9 inch square.
• Brush with melted butter.
• Place on top of the baking dish (butter-side down) and "crimp" edges.
• Brush the top of the pastry with more melted butter.
• Cut about 5 steam vents in top of pastry.
• Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.

SMOKED SAUSAGE SKILLET POT PIE

Steps:

• Preheat oven to 450 degrees F.
• Heat a 10-inch oven-proof skillet over medium-high heat and add smoked sausage, stirring occasionally until browned, 6 - 9 minutes.
• Reduce heat to medium and add onion, carrot, celery and thyme. Continue to cook until the vegetables are soft, about 5 minutes. Mix in the flour then add the broth, Worcestershire sauce and salt. Cook until mixture is thick and bubbly, 5 - 6 minutes.
• Turn off heat and work quickly to place the cold pie crust over the pan and fold the excess dough inward. Cut a steam vent in the center of the pie. Brush with the beaten egg and bake for 10 - 12 min until crust is golden brown.

ITALIAN SAUSAGE POT PIE WITH POLENTA CRUST

Steps:

• Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray.
• In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain. Add zucchini, beans, tomatoes, basil, rosemary and 3/4 cup of the cheese; stir gently. Spoon into casserole.
• In medium bowl, beat eggs slightly with fork. Crumble polenta into eggs; mix well. Spoon polenta mixture evenly over sausage mixture; spread evenly.
• Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.
• Sprinkle remaining 1/4 cup cheese over top; bake about 10 minutes longer or until cheese is melted. Cool 10 minutes before serving.

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.

TURKEY AND SAUSAGE VEGGIE POT PIE

Steps:

• Melt butter in a large saucepan.
• Add sausage and saute 5 minutes.
• Stir in flour and cook 2-3 minutes.
• Whisk in milk and cook, stirring constantly, 5 minutes or until sauce thickens.
• Remove from heat and stir in canned veggies, diced turkey and salt and pepepr.
• Pour into a lightly buttered pie plate.
• Roll out (or unfold) pie curst to fit over pie plate.
• Place pie crust over pie plate, trimming to fit.
• Crimp edges and cut steam slits in top.
• Bake at 400 for 20 minutes or until crust is golden.

SAUSAGE AND CHICKEN POT PIE

Steps:

• 1. Cube chicken meat and set aside. Add butter & sausage to fry pan. Brown sausage. Remove sausage and drain fat back into fry pan. You are going to make gravy. Add flour to same fry pan and stir flour into drippings. Brown flour, about 6 minutes. Add milk, salt and pepper. Stir until thickened. Add more milk if needed. ( I add a little powdered coffee creamer, about 1 tablespoon, to make the gravy a little richer or add half-n-half) Add sausage, chicken meat (no bones),and vegtables (thawed peas) Mix.
• 2. Pour into a buttered baking dish. Add pastry on top. Bake at 425 degrees for 25 to 30 minutes.
• 3. PASTRY CRUST: In a food processor, combine the butter, cream cheese, flour and salt. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesian. Add egg yolk and 1 tablespoon water. Pulse a couple more times until the ingredients start to form a ball. Stop. If mixture is exceedingly wet, add more flour. If the mix is dry, add a few more drops of water. When the mixture has come together into a ball, turn out onto floured work surface and knead it a couple of times to help it come together. Dust with flour, form into a disk and wrap it in plastic wrap. Refrigerate until read to use. (Day ahead of time OK) Remove from refrigerator for 20 minutes before rolling. Place disc of dough between 2 sheets of plastic and roll out the size of your baking dish. Fold pastry in half and cut in vents. Lay over baking dish and unfold. Tuck edges in, or crimp edge. Brush with egg wash.

MUSHROOM, LEEK, AND SAUSAGE POT PIE

Steps:

• Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife.
• Line bottom and sides of two 8-inch pie tins with pastry rounds. Reserve 2 pastry rounds for tops of pies. Place pie tins and tops on a baking sheet; transfer to the refrigerator.
• Cook and stir sausage in a skillet over medium heat until browned, about 5 minutes. Drain excess grease. Add butter, carrots, leek, and garlic; cook and stir until leek softens, about 5 minutes.
• Stir mushrooms into the skillet; cook until tender, about 8 minutes. Stir in flour for 1 minute. Pour in vegetable broth slowly; add Dijon mustard, cayenne pepper, nutmeg, salt, and pepper. Cook and stir until sauce thickens, about 5 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Divide sausage mixture evenly between the pie tins. Cover with pastry tops.
• Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops.
• Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.