Description

Let’s talk about pot pies—the kind of dish that fills your kitchen with warmth, your heart with nostalgia, and your belly with pure comfort. Now, take that classic and give it a little upgrade: savory sausage, hearty vegetables, and a creamy, herb-infused sauce, all tucked beneath a golden, flaky crust. Sound like a dream? It is.

Ingredients

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For the Filling:

1 pound sausage (mild or spicy, your choice)
1 small onion, diced
2 carrots, diced
1 potato, peeled & diced
½ cup frozen peas
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups chicken or vegetable broth
½ cup heavy cream or whole milk
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)

For the Crust:

1 store-bought pie crust (or homemade, if preferred)
1 egg, beaten (for egg wash)

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Instructions

Step 1: Cook the Sausage & Veggies

In a large skillet over medium heat, cook the sausage until browned and fully cooked. Remove and set aside.
In the same pan, melt butter, then sauté the onion, carrots, and potatoes for about 5 minutes until slightly softened.

Step 2: Make the Creamy Filling

Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to get rid of the raw flour taste.
Slowly pour in broth, stirring constantly to prevent lumps. Add cream, garlic powder, thyme, salt, and pepper.
Let it simmer for 5 minutes, stirring occasionally, until thickened. Stir in the cooked sausage and peas.

Step 3: Assemble & Bake

Preheat oven to 400°F (200°C). Pour the filling into a greased pie dish.
Roll out the pie crust and lay it over the filling, pressing the edges to seal. Cut a few slits in the top to allow steam to escape.
Brush the crust with beaten egg for a beautiful golden finish.

Step 4: Bake & Serve

Bake for 25-30 minutes, or until the crust is golden brown and crispy.
Let it rest for 5 minutes, then slice and serve!