Smoked Sausage Pot Pie
Fall is the season for sausage and for comfort food. Convenience foods help save some time for this a pot pie, made with smoked sausage. Puff pastry, pulled from the freezer and thawed, forms the crust, and fully cooked smoked sausage, a few frozen hash browns, and frozen mixed vegetables combine in the yummy filling.
- Serves: 1 person
- cooking spray
- ½(17.5 ounce) package frozen puff pastry, thawed
- 4tablespoons unsalted butter
- 1cup chopped onion
- 2cloves garlic, minced
- ½teaspoon herbes de Provence
- salt and freshly ground black pepper to taste
- ½cup all-purpose flour
- 1½ cups chicken broth
- 1cup heavy cream
- 1(14 ounce) package Smoked link sausage, pork
- 2cups frozen mixed vegetables, thawed
- 1cup frozen hash brown potatoes, thawed
- 1large egg, beaten
Step 1Preheat the oven to 400 degrees F (200 degrees C). Spray a 2 1/2-quart casserole dish with cooking spray.
Step 2Roll out puff pastry to the dimensions of the casserole dish, adding 1 inch on all sides. Cover and place in the refrigerator.
Step 3Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, 5 to 7 minutes. Stir in garlic, herbes de Provence, salt, and pepper; cook for 1 more minute, stirring occasionally. Add flour and whisk to combine. Cook for 1 minute.
Step 4Pour in broth and cream gradually, stirring continuously until sauce bubbles. Add sausage pieces, vegetables, and potatoes. Cook, stirring continuously, until mixture bubbles again, 4 to 5 minutes. Pour into the prepared casserole dish.
Step 5Place puff pastry on top of the filling, letting excess dough hang over all sides. Brush pastry with the beaten egg.
Step 6Bake in the preheated oven until pastry is browned and the pot pie is bubbly, about 45 minutes. Cover loosely with foil after 25 minutes, to prevent overbrowning.
Step 7Remove from oven and cool on a rack for about 15 minutes. Serve warm.