Smoked Sausage Skillet Pot Pie
Flaky crust and flavorful gravy make this one-pan sausage pot pie the perfect weeknight dinner.
Make it with
Ingredients
1 package Smoked Sausage
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 teaspoon Dried Thyme
3 tablespoons All Purpose Flour
1 cup Chicken Broth
1 teaspoon Worcestershire Sauce
1/4 teaspoon Salt
1 Sheet Refrigerated Pie Crust
Directions
- Preheat oven to 450°F.
- Heat a 10-inch oven-proof skillet over medium-high heat and add smoked sausage, stirring occasionally until browned, 6 - 9 minutes.
- 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.
- 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.
