Smoked Sausage Skillet Pot Pie

Flaky crust and flavorful gravy make this one-pan meal the perfect weeknight dinner. 

AVERAGE CUSTOMER RATING

  • Prep Time

    20 Minutes

  • Cook Time

    10 Minutes

  • Makes

    6

Ingredients

1 Pkg.

Smoked Sausage, , diagonally cut into 1/4 inch slices

1

Egg, beaten

1

Medium Onion, 1/2 inch diced

3

Carrots, 1/2 inch diced

3

Stalk of Celery, 1/2 inch diced

1 Tsp.

Dried Thyme

3 Tbsps.

All Purpose Flour

1 Cup

Chicken Broth

1 Tsp.

Worcestershire Sauce

1/4 Tsp.

Salt

1

Sheet Refrigerated Pie Crust

Preparation

1

Preheat oven to 450°F.

2

Heat a 10-inch oven-proof skillet over medium-high heat and add smoked sausage, stirring occasionally until browned, 6 - 9 minutes.

3

Reduce heat to medium and add onion, carrot, celery and thyme. Continue to cook until the vegetables are soft, about 5 minutes. Mix in the flour then add the broth, Worcestershire sauce and salt. Cook until mixture is thick and bubbly, 5 - 6 minutes.

4

Turn off heat and work quickly to place the cold pie crust over the pan and fold the excess dough inward. Cut a steam vent in the center of the pie. Brush with the beaten egg and bake for 10 - 12 min until crust is golden brown.