Sausage Pot Pie Recipe 455

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.

TUSCAN ITALIAN SAUSAGE POT PIE

Steps:

• Preheat oven to 425 degree F.
• Remove sausage from casings.
• Brown sausage in a skilled, stirring to separate meat.
• Rinse and drain the grease off of the sausage.
• Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
• Simmer for 5 minutes over medium heat.
• Remove from heat and stir in the mozarella cheese.
• Pour the mixture into a medium size, round oven proof skillet or pie dish.
• Unroll the crescent dough; divide into triangles.
• Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
• Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

COUNTRY SAUSAGE BREAKFAST POT PIE

Steps:

• Preheat oven to 350°.
• In a big skillet over med-high heat, brown sausage, breaking up with the back of a wooden spoon, until cooked through.
• Remove from skillet to a paper-towel lined plate.
• Add shallot to skillet; saute until softened, about 2 minutes.
• Add in mushrooms; saute until browned, about 6 minutes.
• Add in cheese and sausage to skillet; cook, stirring, until cheese has melted, about 3 minutes.
• Spoon into ungreased 8x8x2 inch baking pan.
• In same skillet, scramble eggs, leaving slightly undercooked; spoon eggs over sausage; sprinkle with breadcrumbs.
• On a lightly floured surface roll out pastry to a 9-inch square; brush with some melted butter.
• Place pastry on baking pan, butter side down; crimp edges.
• Brush with butter; cut 5 steam vents.
• Bake 30-35 minutes until pastry is golden brown and filling is bubbly.

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.

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.

PAULA DEEN'S SAUSAGE PIE

Steps:

• Preheat the oven to 375°.
• In a heavy skillet over medium heat, crumble the sausage with a fork.
• Sauté the sausage until completely cooked.
• Drain off the fat, remove the sausage, and set aside.
• Melt the butter in another skillet over medium heat.
• Sauté the onions in the butter until tender.
• Add the milk and heat until steam rises, but do not boil the milk.
• Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat.
• In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper.
• Mix thoroughly and pour this into the pie crust.
• Top with cooked sausage, and bake for 30 minutes, or until set.