Smoked Sausage Pot Pie

Frozen puff pastry and mixed vegetables help save you time when assembling this smoked sausage pot pie.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 607 Calories

Ingredients

• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 1 cup chopped onion
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 2 cups frozen mixed vegetables, thawed
• 1 large egg, beaten
• cooking spray
• 1 cup frozen hash brown potatoes, thawed
• 1 (14 ounce) package Smoked link sausage, pork
• 0.5 cup all-purpose flour
• 0.5 (17.5 ounce) package frozen puff pastry, thawed
• 1.5 cups chicken broth
• 0.5 teaspoon herbes de Provence

Recipe 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.