This recipe for individual Sausage and Potato Pot Pie is so simply delicious! An amazingly yummy hearty sausage stew with potatoes, carrots, and peas, all covered in flaky puff pastry. What could be better!
They’re great comfort food for when the air is chilly and you need something warm and yummy in your tummy.
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These can be made ahead
Either make up the stew filling a day or two ahead, and then when you’re ready to eat, prepare the puff pasty topper, and bake up.
This is how I reheat the leftovers. Make the individual pot pies, puff pastry and all, bake them up, and let them cool. Refrigerate. Then, when you want them reheated to swerve, place foil over the top, and bake at 350° F for 15-20 minutes until the filling is hot.
Add ins
This is a nice flexible stew recipe as well! Feel free to change it up based on your family’s preferences.
I’ve added half a can of chopped tomatoes before; and it’s great!
It would be great with some sautéed mushrooms added into the filling as well.
Simple soup
Sometimes when I’m feeling lazy, I just make the filling and serve it as a soup or stew. Maybe with some sourdough bread and a green salad on the side.
If you want to do this, just cook in step 2 until the potatoes are fork tender, then add the peas. Continue on with the recipe skipping the puff pastry and the baking.
What kind of sausage should you use?
Use your favorite!
I’m a big believer in using what already tastes good to you. Also, with something like a stew or pot pie, it doesn’t have to be exact. A little more, a little less of something, one ingredient over another. It’s all yummy.
I love the Kielbasa Sausage veggie links from Tofurky. That’s how I made the stew you see in the pictures. Those are my favorite vegetarian sausages. And that’s usually what I cook dinner with.
Of course, not everyone will want veggie sausages.
So, feel free to use your favorite. Kielbasa, Andouille, chicken, pork. It’s all good. And, there’s plenty of cooking time, so they’ll get cooked through if they are uncooked sausage.
Use your favorite broth
Again, what tastes good to you is what will end up being your favorite.
I use Better Than Bouillon vegetable base for pretty much all of my cooking (if it’s not homemade broth). I like that it isn’t too salty, and how little space it takes to store so much broth.
Oh, and by the way, they have lots of different flavors of Better Than Bouillon to choose from.
If you aren’t used to vegetable broth, and you prefer chicken broth, use that.
The saltiness of the broth you use will determine how much salt to add at the end of the cooking. That’s why I don’t tell you how much to add. If you have a salty broth, you may not need to add any salt at all.
Pearl Onions
I love using pearl onions. They’re so easy. I buy them frozen, so they are already peeled and ready to use.
The most recent bag of frozen pearl onions I bought called them petite whole onions. So keep an eye out for those as well. My grocery store carries them near the frozen peas and corn.
Pearl onions are great for any stew or soup. Just toss a handful in, no cutting or peeling. I love adding them to foil packet dinners as well.
Puff Pastry
Be sure to leave time for the puff pastry to defrost. The package directions say it takes about 45 minutes. While the puff pastry is defrosting you can be preparing the stew.
If you have additional puff pasty leftover after making the tops, cut it into strips, and bake it on a separate cookie sheet while the pot pies bake to make puff pastry straws. Keep an eye on them while they bake to make sure they don’t burn, as they may need less baking time.
Take a look at some of these recipes for more ideas on how to use leftover puff pastry:
Oh, and speaking of puff pasty, you can totally use pie crust or canned refrigerated biscuits for the topping on this if you prefer.
Kitchen items you may need
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Sausage and Potato Pot Pie Recipe
Sausage and Potato Pot Pie
Ingredients
- 4 cups broth
- 12 white pearl onions peeled
- 1 ½ cups diced Yukon Gold potatoes
- 1 cup thickly sliced carrots
- ½ cup frozen peas
- 14 ounces sausage sliced
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ cup cream
- salt and pepper to taste
- 2 sheets puff pastry dough defrosted
- Egg white lightly beaten
Instructions
- Follow the package directions for defrosting the puff pastry.
- While the pastry defrosts, heat the broth in a large pot over medium heat. Once the broth is hot, add pearl onions, and cook 2 minutes. Add potatoes, carrots, and sausage, and cook 10 minutes. Add peas, and remove from heat.
- Using a slotted spoon, transfer the veggies and sausage to ovenproof soup ramekins (bowls). Reserve the broth in the stock pot.
- In a medium pan, melt butter, and add the flour. Cook 3 minutes, or until the flour mixture starts to brown. Slowly whisk in broth, and cook until the sauce thickens, about 2-3 minutes. Add cream, and cook an additional minute, or until heated through. Taste for seasoning, adding salt and pepper to taste. Pour sauce over the veggies in the soup ramekins.
- Roll out the pasty, cut to fit over each bowl, and crimp the edges to the bowl. Cut a vent in the center with a sharp knife. Brush the puff pastry with the beaten egg white. Place the bowls on a large cookie sheet to catch any drips that might spill over during baking.
- If you have additional puff pasty, cut it into strips, and bake it on a separate cookie sheet with the pot pies to make puff pastry straws.
- Bake pot pies in 425° F for 10 minutes. Without taking the pot pies out of the oven, lower the heat to 350° F and bake 20-25 minutes. Serve hot.
This is definitely a must-make! Perfect for cold nights!
Love the individual servings! A fun way to serve!
I’m a pot pie lover from way back and this one was amazing. That pastry crust is so buttery delicious and I love when I don’t have to mix it up myself. this recipe is a winner!
We made this during lockdown and haven’t stopped raving about it. Making it again tonight with your added mushroom variety!
Only big change is we use a full crust instead of puff pastry. The filling is superb!