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.