Spicy Sausage Pot Pie With Cornmeal Pastry Recipes

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TURKEY AND SAUSAGE VEGGIE POT PIE



Turkey and Sausage Veggie Pot Pie image

I got this recipe out of a magazine in the breakroom at work. I can't remember which magazine it was. I haven't tried this yet but it sounds pretty good!

Provided by Zaney1

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 lb kielbasa, diced
2 tablespoons flour
2 cups milk
1 (15 ounce) can mixed vegetables, drained
2 cups cooked turkey, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 pie crust, unbaked (can use a refrigerated crust or your own recipe)

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.

BREAKFAST SAUSAGE POT PIE



Breakfast Sausage Pot Pie image

With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for breakfast for dinner (brinner).

Provided by Jones Dairy Farm

Categories     Trusted Brands: Recipes and Tips     Jones Dairy Farm

Time 50m

Yield 8

Number Of Ingredients 7

2 (9 inch) refrigerated unbaked pie crusts
1 (7 ounce) package Jones Dairy Farm All Natural Golden Brown® Sausage Links, cooked according to package directions, cooled and cut into small pieces
5 eggs, beaten
1 (10 ounce) package frozen mixed vegetables, thawed
1 cup shredded Cheddar and Jack cheese
Salt and black pepper
1 egg, beaten

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.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 26.5 g, Cholesterol 170.9 mg, Fat 32.9 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 11.3 g, Sodium 567.1 mg, Sugar 0.4 g

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