Sausage Pot Pie
A hearty sausage pot pie with savory sausage, tender potatoes, and a flaky dough crust, perfect for comforting family dinners and cold weather gatherings.
Ingredients
Instructions
- Brown the canned sausage in a skillet.
- Add 2 quarts of water to the broth that the sausage was canned in.
- Bring the mixture to a boil.
- Add sliced onion and potatoes to the boiling broth.
- Prepare the dough by mixing flour, baking powder, salt, and shortening to form a dough.
- Place the dough over the sausage and broth mixture.
- Bake or cook until the dough is cooked through and golden.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the sausage and broth mixture. If you don't have shortening, butter or lard can be used as substitutes for the dough. To enhance the filling, try incorporating frozen mixed vegetables or leftover roasted veggies. For a spicier kick, add a pinch of red pepper flakes. This dish is fantastic for using up ingredients, similar to Spicy Sausage And Potatoes In A Skillet.
Serving Suggestions
Serve the sausage pot pie warm, garnished with fresh parsley for a pop of color. It pairs beautifully with a simple green salad or steamed vegetables. For a heartier meal, consider serving it alongside mashed potatoes or a side of Mom'S Fried Cabbage. A dollop of your favorite hot sauce can also elevate the dish for those who enjoy a bit of heat.
Storage & Reheating
Allow the pot pie to cool completely before storing leftovers in an airtight container in the refrigerator. It can last for up to three days. To reheat, place individual portions in the microwave or reheat the entire pie in the oven at 350°F until warmed through, about 20-30 minutes. Cover with foil to prevent the crust from browning too much.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage Pot Pie contains roughly 3010 calories, with 29g protein, 259g carbohydrates, and 210g fat. It is an excellent source of potassium (91% of the Daily Value), dietary fiber (71% of the Daily Value), and vitamin C (69% of the Daily Value). Note that it is relatively high in sodium, at 1882mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sausage instead of canned sausage for this pot pie?
Absolutely! Using fresh sausage will give the dish a different texture and flavor. Just make sure to brown it well before adding the broth and vegetables. You may need to adjust the cooking time slightly to ensure that the sausage is fully cooked through.
What kind of potatoes work best in this recipe?
Russet or Yukon Gold potatoes are ideal as they hold their shape well during cooking. If you prefer a creamier texture, you can also use red potatoes. Just be sure to slice them evenly so they cook uniformly with the onions.
Can I prepare the pot pie filling ahead of time?
Yes, you can prepare the sausage and vegetable filling a day in advance. Store it in the refrigerator, and when you’re ready to bake, simply prepare your dough and assemble the pie. This makes it a convenient option for busy weeknights or meal prepping.
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).