White Pattern

Smoked Sausage Skillet Pot Pie

Flaky crust and flavorful gravy make this one-pan sausage pot pie the perfect weeknight dinner.

Smoked Sausage
  • 20min
  • 10min
  • 11
  • 6
  • 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
  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.