Sausage and Potato Pot Pie: A Hearty, Comforting Meal

Introduction

There’s nothing quite like a pot pie to bring warmth and comfort to your table, and Sausage and Potato Pot Pie takes this classic dish to a whole new level. The rich, savory filling made from crumbled sausage, tender potatoes, and a velvety sauce, all nestled in a flaky, golden crust, makes for a meal that’s as satisfying as it is delicious. Whether you’re making it for a cozy dinner or a special occasion, this dish is sure to become a staple in your culinary repertoire.

Imagine cutting into a perfectly baked pot pie, revealing a creamy interior full of sausage and tender potatoes, while the aroma of herbs and spices fills the air. The combination of savory sausage, hearty potatoes, and a rich, flavorful sauce makes this dish a true comfort food experience. It’s the kind of meal that’s perfect for chilly evenings or family gatherings, offering both indulgence and satisfaction with every bite.

I discovered this recipe while craving something hearty yet easy to prepare, and it quickly became a favorite. The flaky crust, creamy filling, and robust sausage flavor come together beautifully in this dish, making it ideal for both casual dinners and special occasions. Best of all, this recipe is versatile enough to tweak based on your preferences, whether you like a bit more heat from the sausage or want to add extra vegetables to the mix.

Let’s explore why this Sausage and Potato Pot Pie will become a beloved dish in your home and how to make it flawlessly, step by step.

Why You’ll Love This Recipe

• Comforting and Hearty: The combination of sausage and potatoes in a creamy sauce, all wrapped in a flaky pie crust, makes for a filling and satisfying meal.
• Easy to Make: With simple ingredients and clear steps, this recipe is approachable for both beginner and experienced cooks.
• Versatile: You can customize the filling by adding other vegetables like carrots, peas, or even a dash of your favorite spices.
• Make-Ahead: This dish can be made ahead of time, making it perfect for meal prep or when you want a hassle-free dinner later in the week.
• One-Pot Dish: The hearty filling is made in one skillet, minimizing cleanup and making the cooking process easier.

Preparation Time and Servings

• Total Time: 1 hour and 15 minutes (25 minutes prep, 50 minutes cooking)
• Servings: Serves 6
• Nutrition Facts (per serving):
• Calories: 550
• Protein: 20g
• Carbs: 50g
• Fat: 30g
• Fiber: 5g

Ingredients

• 1 lb (450g) breakfast sausage: You can use your favorite breakfast sausage—either spicy or mild—depending on your preference.
• 3 large potatoes, peeled and diced: A hearty addition to the filling that provides substance and texture.
• 1 medium onion, finely chopped: Adds sweetness and depth of flavor to the filling.
• 2 cloves garlic, minced: A must for aromatic flavor in the sauce.
• 1 cup frozen peas: For color and freshness; they complement the potatoes and sausage perfectly.
• 3 tablespoons butter: Used to make the roux for the creamy sauce.
• 3 tablespoons all-purpose flour: To thicken the sauce and give it a rich, creamy consistency.
• 1 ½ cups chicken broth: The liquid base that will help create the sauce.
• 1 cup whole milk: To make the sauce creamy and smooth.
• Salt and pepper: For seasoning the filling.
• 1 teaspoon dried thyme: A perfect herb to complement the sausage and potatoes.
• 1 teaspoon dried rosemary: Adds a touch of earthy flavor to the filling.
• 1 package refrigerated pie crusts (or homemade, if you prefer): For the flaky and golden top and bottom.
• 1 egg, beaten (for egg wash): This will give the crust a golden, shiny finish.

Step-by-Step Instructions

STEP 1: PREHEAT THE OVEN AND PREPARE THE CRUST

Preheat your oven to 400°F (200°C). Unroll your pie crusts and fit one into a 9-inch pie dish. Set the second crust aside for the top. If you’re using homemade crusts, roll them out to the appropriate size. You’ll want to make sure the crust is nicely chilled before baking for the best texture.

STEP 2: COOK THE SAUSAGE

In a large skillet, cook the sausage over medium heat, breaking it up with a spoon as it cooks. Cook until the sausage is fully browned and no longer pink. This will take about 5-7 minutes. Once the sausage is cooked, remove it from the skillet and set it aside. Drain any excess fat, leaving about 1 tablespoon in the pan for the next step.

STEP 3: COOK THE POTATOES AND VEGETABLES

Add the diced potatoes to the skillet with the remaining sausage fat. Cook them over medium heat for about 5 minutes, stirring occasionally. This will give them a head start on becoming tender. Then, add the onion and garlic, and cook for another 5 minutes until the onions are softened and the garlic is fragrant. The potatoes should be starting to soften but not fully cooked at this point.

STEP 4: MAKE THE CREAMY SAUCE

Add the butter to the skillet and let it melt. Once melted, sprinkle the flour over the vegetables and stir to create a roux. Cook the mixture for about 1 minute, stirring constantly, to get rid of the raw flour taste.

Next, gradually pour in the chicken broth while stirring continuously to prevent lumps. Then, add the milk and continue to stir until the sauce thickens, which should take about 3-5 minutes. Once the sauce has thickened, add the cooked sausage, peas, and season with salt, pepper, thyme, and rosemary. Stir everything together, ensuring the sausage and vegetables are evenly coated in the creamy sauce. Let the mixture simmer for another 2-3 minutes, then remove it from heat.

STEP 5: ASSEMBLE THE PIE

Carefully pour the sausage and potato filling into the prepared pie crust, spreading it out evenly. Place the second pie crust on top, pressing down the edges to seal the pie. Trim any excess dough and crimp the edges to form a decorative border. Cut a few small slits in the top of the pie to allow steam to escape during baking.

STEP 6: BRUSH WITH EGG WASH

Brush the top of the pie with a beaten egg to give the crust a glossy, golden finish. This step is optional but will enhance the pie’s appearance and texture.

STEP 7: BAKE THE PIE

Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling through the slits. If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield to prevent burning.

STEP 8: LET IT COOL AND SERVE

Once the pot pie is done, remove it from the oven and let it cool for about 5 minutes before slicing. This allows the filling to set a bit, so it doesn’t spill out when you cut into it. Serve with a simple salad or steamed vegetables on the side for a complete meal.

How to Serve

• With a Side Salad: A crisp green salad with a light vinaigrette is a perfect complement to the richness of the pot pie. The acidity of the dressing will cut through the creaminess of the filling.
• Roasted Vegetables: For added flavor and texture, serve your pot pie with roasted vegetables like carrots, Brussels sprouts, or sweet potatoes.
• Steamed Green Beans: Simple, steamed green beans with a little butter or olive oil make for an easy and healthy side dish.
• Mashed Potatoes: For an extra indulgent touch, serve your pot pie with creamy mashed potatoes.

Additional Tips

1. Use Russet Potatoes: For the best texture, use Russet potatoes as they are starchy and break down slightly while cooking, creating a nice, creamy texture in the filling.
2. Make it Spicy: If you like a bit of heat, opt for spicy sausage or add a pinch of red pepper flakes to the filling.
3. Add More Veggies: Feel free to include other vegetables such as carrots, mushrooms, or corn to make the filling even heartier.
4. Crust Options: If you want to make this dish a bit lighter, you can use a phyllo dough crust or a par-baked puff pastry sheet instead of a traditional pie crust.
5. Make-Ahead: You can assemble the pot pie ahead of time, cover it, and refrigerate it until you’re ready to bake. If baking from the fridge, you may need to add a few extra minutes to the baking time.
6. Freezing: To freeze, assemble the pie but don’t bake it. Wrap the unb

aked pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, remove it from the freezer and bake from frozen, adding 10-15 minutes to the baking time.

Freezing and Storage

• Storage: Leftover Sausage and Potato Pot Pie can be stored in the refrigerator for up to 3 days. Simply cover it with plastic wrap or foil and reheat it in the oven or microwave.
• Freezing: This dish freezes well, so if you have leftovers or want to make it ahead of time, simply wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. When you’re ready to enjoy it, bake it directly from the freezer, adding extra time for the filling to warm through.

FAQ Section

Can I use a different type of sausage?
Yes! Feel free to substitute Italian sausage, chicken sausage, or even vegetarian sausage if you prefer.

Can I make this without pie crust?
Yes, you can make this as a casserole by baking the filling in a dish and topping it with mashed potatoes, puff pastry, or a biscuit topping.

How do I make it gluten-free?
To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and make sure your pie crust is gluten-free.

Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes would add a lovely sweetness and flavor contrast to the savory sausage.

Conclusion

Sausage and Potato Pot Pie is the perfect comfort food—hearty, creamy, and full of savory goodness. The combination of sausage, potatoes, and a rich, creamy sauce, all tucked inside a golden, flaky crust, makes for a meal that’s as delicious as it is satisfying. Whether you’re making it for dinner on a cold evening or serving it for a special occasion, this dish will surely be a crowd-pleaser.

With easy-to-follow steps and a variety of ways to customize the recipe, this pot pie is perfect for any occasion. From the creamy filling to the flaky crust, it’s everything you want in a comfort food dish and more. Enjoy this meal with your family and friends, and make it a regular part of your dinner rotation!

Happy cooking!

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