Sausage and Potato Pot Pie
These individual pot pies are simply delicious! A hearty sausage stew covered in flaky puff pastry. What could be better!
Servings 6 servings
Calories 780kcal
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.
Notes
Pot pies can be made ahead and reheated.
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.
Nutrition
Calories: 780kcal | Carbohydrates: 62g | Protein: 22g | Fat: 48g | Saturated Fat: 16g | Cholesterol: 42mg | Sodium: 1301mg | Potassium: 499mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4455IU | Vitamin C: 15.3mg | Calcium: 59mg | Iron: 18.8mg
