Best 2 Smoked Sausage Pot Pie Recipes
Indulge in the hearty and comforting Smoked Sausage Pot Pie, a classic dish that combines savory smoked sausage, tender vegetables, and a creamy, flavorful sauce, all enveloped in a flaky, golden crust. This pot pie offers a delightful blend of textures and flavors, making it a perfect meal for any occasion. The smoked sausage adds a smoky and savory dimension to the dish, while the vegetables provide a vibrant crunch and natural sweetness. The creamy sauce, made with a combination of broth, milk, and flour, brings everything together, creating a rich and velvety texture. The flaky crust, made from scratch or using store-bought puff pastry, adds a crispy and buttery layer that perfectly complements the filling. This recipe includes variations such as a vegetarian pot pie, a slow-cooker version for added convenience, and a mini pot pie option for individual servings. Whether you're a seasoned cook or a beginner in the kitchen, this Smoked Sausage Pot Pie is sure to impress your taste buds and leave you feeling satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED SAUSAGE SKILLET POT PIE
Flaky crust and flavorful gravy make this one-pan meal the perfect weeknight dinner.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 27.1 g, Cholesterol 72.3 mg, Fat 30.8 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 10.1 g, Sodium 893.1 mg, Sugar 2.8 g
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
Tips:
- Choose the right sausage: The type of sausage you use will greatly affect the flavor of your pot pie. For a classic smoky flavor, use a smoked sausage like kielbasa or andouille. If you prefer a milder flavor, use a breakfast sausage or Italian sausage.
- Don't overcook the sausage: Sausage is a pre-cooked meat, so it doesn't need to be cooked for long. Overcooking can make the sausage tough and dry.
- Use a variety of vegetables: Vegetables add flavor, texture, and nutrients to your pot pie. Use a mix of your favorite vegetables, such as potatoes, carrots, celery, peas, and corn.
- Season the pot pie well: A well-seasoned pot pie will have a flavorful broth and filling. Use a combination of herbs, spices, and salt and pepper to taste.
- Thicken the pot pie filling: If you want a thicker pot pie filling, you can add a cornstarch or flour slurry. Be sure to whisk the slurry into the hot pot pie filling until it reaches the desired consistency.
- Bake the pot pie until the crust is golden brown: A golden brown crust is a sign that your pot pie is cooked through. If the crust is still pale, bake the pot pie for a few minutes longer.
Conclusion:
Smoked sausage pot pie is a hearty and flavorful dish that is perfect for a cold winter night. It's easy to make and can be tailored to your own taste preferences. With so many different variations, there's sure to be a smoked sausage pot pie recipe that you'll love. So next time you're looking for a comforting and delicious meal, give smoked sausage pot pie a try.
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