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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Spray a 2 1/2-quart casserole dish with cooking spray.Step 2
Roll out puff pastry to the dimensions of the casserole dish, adding 1 inch on all sides. Cover and place in the refrigerator.Step 3
Melt 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 4
Pour 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 5
Place puff pastry on top of the filling, letting excess dough hang over all sides. Brush pastry with the beaten egg.Step 6
Bake 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 7
Remove from oven and cool on a rack for about 15 minutes. Serve warm.