Bratwurst Pot Pie

Bratwurst provides a smoky note to this pot pie with mushrooms and veggies in a creamy sauce and topped with a crumbled pretzel crust.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 1013 Calories

Ingredients

• 3 tablespoons melted butter
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 cup heavy cream
• 2 cups chicken stock
• ½ teaspoon red pepper flakes
• ¾ cup diced carrots
• ¾ cup diced celery
• 1 pound mushrooms, sliced
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 3 links Farmland® Beer Bratwurst
• 1 ½ cups diced yellow onion
• 4 garlic cloves, sliced
• 1 tablespoon whole-grain mustard
• 2 cups Cheddar cheese, grated
• 3 soft pretzels

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

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.

Step 3

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.

Step 4

Add red pepper flakes and fresh thyme, followed by flour. Reduce heat and cook for 2 more minutes to cook raw taste from flour.

Step 5

Add chicken stock and heavy cream, and bring to simmer, whisking frequently.

Step 6

Add mustard and cheddar cheese, and stir to incorporate. Add reserved sausage and season with salt and pepper. Transfer to individual ovenproof serving dishes.

Step 7

In food processor, or by hand, roughly chop pretzels to make crumbs. Toss with melted butter and top each serving dish with crumb mixture.

Step 8

Bake until golden brown and warmed through, approximately 12 to 15 minutes.