Sausage Pot Pie

Savory pie is a warm hug for your insides

Savory pie is a warm hug for your insides

We started making pot pies as a way to use leftover roast chicken and because pot pies are delicious. We have honed this dish over the last several years and now we make it with sausage or chicken and prefer this combination of vegetables.

This dish is very flexible so adjust to the protein or veggies you enjoy or have around and need to use up. If you really want to be indulgent add a little crème fraiche or cream to the mix.


  • 1 yellow onion
  • 3 celery stalks
  • 3 cloves of garlic
  • 4 -5 carrots
  • 1 package of cremini mushrooms
  • 2 russet potatoes
  • ¼ - ½ cup of green peas
  • 2 lbs sweet Italian sausage, removed from casings
  • 3 tablespoons flour
  • 3 tablespoons butter softened
  • 2 cups chicken stock
  • Sage ground
  • Oregano
  • Thyme
  • White pepper
  • Salt and black pepper
  • One 14 oz package of puff pastry


  1. If you are making immediately put your puff pastry in fridge so it can start to defrost.
  2. Sauté the sausage in a stock pot or large Dutch oven, breaking it up and cooking it through. Once cooked, remove to a bowl lined with paper towels to drain.
  3. Dice the onion, celery, garlic and carrots and sauté. If there isn’t enough sausage fat add a little olive oil. Salt, pepper, a few shakes of oregano, some sage, and white pepper, you will taste later and can always add more so don’t go crazy here.
  4. Slice the mushrooms about one centimeter thick and toss in pot, give them a good stir
  5. Dice the potatoes about a centimeter or two square, toss in the pot and coat with all the sausage fat. Stir fairly regularly for about 3 – 5 minutes.
  6. In a small bowl mix the butter and flour using a spoon so it is fully incorporated. Add a quarter cup or so of chicken stock and stir using the back of a spoon or a tiny whisk to break up the flour clumps. Add a little more stock and continue whisking ensuring no clumps.
  7. Add the remaining stock to the pot.
  8. Add the flour, butter, stock mix to the pot and give everything a good stir.
  9. Add the sausage back in and let the mixture simmer until potatoes are cooked.
  10. Turn your oven on to whatever the puff pastry box says. The filling is cooked, this part is all about the pastry.
  11. Stir in peas and taste for seasoning levels, adjust as needed.
  12. Transfer mix to a 9x13” glass baking dish.
  13. Roll out the puff pastry per directions on box and top your pot pie. Use the extras for decoration and don’t forget to cut a few slits in the top to let the air out.
  14. Bake until puffed and golden.
  15. You can make the mixture earlier in the day and let it hang out in the fridge. Keep it in the pot so you can easily bring it back up to temperature before you top with the puff pastry or you will have luke-warm filling and done pastry on top.