Smoked Sausage Pot Pie recipe
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Ingredients
- cooking spray ½ (17.5 ounce) package frozen puff pastry, thawed 4 tablespoons unsalted butter 1 cup chopped onion 2 cloves garlic, minced ½ teaspoon herbes de Provence salt and freshly ground black pepper to taste ½ cup all-purpose flour 1 ½ cups chicken broth 1 cup heavy cream 1 (14 ounce) package 2 cups frozen mixed vegetables, thawed 1 cup frozen hash brown potatoes, thawed 1 large egg, beaten
Nutrition Info
- 606.9 caloriescarbohydrate: 33 gcholesterol: 114.1 mgfat: 46.4 gfiber: 2.9 gprotein: 17.8 gsaturatedFat: 19.8 gservingSize: -sodium: 1085.9 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Smoked Sausage Pot Pie
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Spray a 2 1/2-quart casserole dish with cooking spray.
Roll out puff pastry to the dimensions of the casserole dish, adding 1 inch on all sides. Cover and place in the refrigerator.
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.
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.
Place puff pastry on top of the filling, letting excess dough hang over all sides. Brush pastry with the beaten egg.
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.
Remove from oven and cool on a rack for about 15 minutes. Serve warm.