Bratwurst Pot Pie
Ingredients
- 2 tablespoons vegetable oil ⓘ
- 3 links Farmland(R) Beer Bratwurst ⓘ
- 1 pound mushrooms, sliced ⓘ
- 1 1/2 cups diced yellow onion ⓘ
- 3/4 cup diced carrots ⓘ
- 3/4 cup diced celery ⓘ
- 4 garlic cloves, sliced ⓘ
- 1/2 teaspoon red pepper flakes ⓘ
- 1 teaspoon fresh thyme leaves ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 2 cups chicken stock ⓘ
- 1 cup heavy cream ⓘ
- 1 tablespoon whole-grain mustard
- 2 cups Cheddar cheese, grated ⓘ
- Salt and pepper, to taste ⓘ
- 3 soft pretzels ⓘ
Instructions
- Preheat oven to 350 degrees F.
- In heavy-bottomed saute pan, heat vegetable oil over medium-high heat. Add sausages and cook until browned on all sides until just cooked through. Remove, and once cooled, slice into rounds.
- To same pan, add mushrooms and cook until well browned. Add onions, carrots and celery. Cook until softened, add garlic, and cook for additional 2 minutes.
- Add red pepper flakes and fresh thyme, followed by flour. Reduce heat and cook for 2 more minutes to cook raw taste from flour.
- Add chicken stock and heavy cream, and bring to simmer, whisking frequently.
- Add mustard and cheddar cheese, and stir to incorporate. Add reserved sausage and season with salt and pepper. Transfer to individual ovenproof serving dishes.
- In food processor, or by hand, roughly chop pretzels to make crumbs. Toss with melted butter and top each serving dish with crumb mixture.
- Bake until golden brown and warmed through, approximately 12 to 15 minutes.
Nutrition & Diet Analysis (per serving)
929
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).