Sunday, July 28, 2013

Potato & Chicken Sausage Pot Pie

Recently I created a recipe to use up apple-chicken sausage that I purchased on a whim. I loosely based my idea on this recipe found on the preppy paleo's blog. Below I will explain how I did it step by step since I changed it tremendously!My recipe also feeds a crowd, as it makes two pot pies! Its very hearty and can be easily adapted to fit any taste bud!


2 Packages of apple-chicken sausage
1 Bag of small potatoes (red, butter, or mixed work well)
2 Bag of frozen mixed vegetables (any variety you like)
1 Onion
2 per-packaged frozen pie crusts (defrosted)
2 rolled pie crust tops (defrosted)
Margarine or butter
Salt and pepper
Garlic powder
Italian seasoning
2 tbsp flour
2 Cups of water or chicken broth

Step One:

Boil potatoes whole for 10 to 15 minutes.

Step Two:

While potatoes are boiling, in a large pan melt a tbsp of margarine or butter. Cut the sausage into bite size pieces and cook on medium heat until they are starting to brown. While they are browning, cut onions into bite size pieces. Be sure to stir the sausage occasionally so they don't burn. Remove sausage and set aside in large bowl.

Step Three:

Add another tbsp of margarine to the same pan and add the frozen veggies and onions. Cook until everything softens. Add spices.

Step Four:

Cut the potatoes into bite size pieces and place into large bowl with the sausage.

Step Five:

Add the flour to the mixture and cover the veggies completely. Add the first cup of liquid and stir, adding more to make it the proper thickness. Add salt and pepper to taste.

Step Six:

Combine vegetables and sausage mixtures in large bowl and mix well. Split the contents between the two pie crusts. Cover the pies, using water to help the edges stick after pressing. Cut slits in the top of the pies.

Step Seven:

Back the pies at 350 degrees for approx. 35 minutes or until golden brown. Enjoy!

Sorry for the rough pictures, I was using my phone!

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