Sausage And Chicken Pot Pie Recipes

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SAVORY SAUSAGE-CHICKEN PIE



Savory Sausage-Chicken Pie image

Leftover chicken? Here's a savory way to use it and create a comfort-food dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 10

1 lb bulk pork sausage
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 medium onion, chopped (1/2 cup)
2 cups cubed cooked chicken
1 can (10 3/4 oz) condensed cream of celery soup
1/2 cup milk
2 cups Gold Medal™ self-rising flour
1/4 cup butter or margarine
2/3 cup milk

Steps:

  • Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain. Stir in chicken, soup and 1/2 cup milk.
  • Place flour in large bowl. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add 2/3 cup milk; stir until dough leaves side of bowl. Press half of dough into bottom of casserole. Pour sausage mixture over dough. Drop remaining dough by tablespoonfuls over sausage mixture.
  • Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown.

Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 0 g

SMOKED SAUSAGE SKILLET POT PIE



Smoked Sausage Skillet Pot Pie image

Flaky crust and flavorful gravy make this one-pan meal the perfect weeknight dinner.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 30m

Yield 6

Number Of Ingredients 11

1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
1 medium onion, 1/2-inch dice
3 carrots, 1/2 inch dice
3 stalks celery, 1/2-inch dice
1 teaspoon dried thyme
3 tablespoons all-purpose flour
1 cup chicken broth
1 teaspoon Worcestershire sauce
¼ teaspoon salt
1 sheet refrigerated pie crust
1 egg, beaten

Steps:

  • Preheat oven to 450 degrees F.
  • Heat a 10-inch oven-proof skillet over medium-high heat and add smoked sausage, stirring occasionally until browned, 6 - 9 minutes.
  • Reduce heat to medium and add onion, carrot, celery and thyme. Continue to cook until the vegetables are soft, about 5 minutes. Mix in the flour then add the broth, Worcestershire sauce and salt. Cook until mixture is thick and bubbly, 5 - 6 minutes.
  • Turn off heat and work quickly to place the cold pie crust over the pan and fold the excess dough inward. Cut a steam vent in the center of the pie. Brush with the beaten egg and bake for 10 - 12 min until crust is golden brown.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 27.1 g, Cholesterol 72.3 mg, Fat 30.8 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 10.1 g, Sodium 893.1 mg, Sugar 2.8 g

SAUSAGE & MUSHROOM POT PIES



Sausage & mushroom pot pies image

A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce

Provided by Good Food team

Categories     Dinner, Main course

Time 52m

Number Of Ingredients 8

2 tsp olive oil
1 small onion , chopped
6 pork sausages
250g chestnut mushroom , halved
1 tbsp wholegrain mustard
4 tbsp low-fat crème fraîche
small bunch parsley , chopped
85g ciabatta , torn into small chunks

Steps:

  • Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.
  • Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.
  • Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.

Nutrition Facts : Calories 757 calories, Fat 53 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 4.5 milligram of sodium

SAUSAGE AND POTATO PIE



Sausage and Potato Pie image

When I was first married a few years back, I could barely make scrambled eggs with a recipe! This is the first recipe I've ever created. Its success encouraged my interest in cooking.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound bulk pork sausage
3/4 cup shredded mozzarella cheese, divided
1/2 cup finely chopped onion, divided
1/4 cup dry bread crumbs
1/4 cup water
4 bacon strips
1 cup shredded raw potato
1/4 cup finely chopped green pepper
4 eggs
1/4 cup milk
1/8 teaspoon salt
Dash pepper
1/4 cup shredded cheddar cheese

Steps:

  • Combine sausage, 1/2 cup mozzarella cheese, 1/4 cup onion, bread crumbs and water. Press onto the bottom and up the sides of an ungreased 9-in. pie pan, forming a rim along edge of pan. Bake at 375° for 20 minutes or until juices run clear; drain. Meanwhile, in a skillet, cook bacon until crisp; remove to paper towels to drain. Reserve 1 tablespoon of drippings. Add potato; cook over medium-high heat for 10 minutes or until browned, stirring occasionally. Add green pepper and the remaining onion. Reduce heat to medium; cook for 5 minutes or until vegetables are tender, stirring occasionally. In bowl, whisk together eggs, milk, salt and pepper; stir in cheddar cheese. Add to skillet; reduce heat and cook for 2-3 minutes or until eggs are slightly moist. Spoon into sausage shell. Sprinkle with remaining mozzarella; crumble bacon over top. Return to the oven for 5 minutes or until cheese melts.

Nutrition Facts :

CAJUN POT PIE



Cajun Pot Pie image

This is a cross between a pot pie and gumbo. I love the combo of the crispy puff pastry and the saucy filling.

Provided by Marney

Categories     Savory Pies

Time 2h20m

Yield 6-10 serving(s)

Number Of Ingredients 17

1/2 cup unsalted butter
1/2 cup flour
2 large onions, coarsely chopped
2 bell peppers, coarsely chopped
4 celery ribs, coarsely chopped
1 garlic clove, minced
4 cups hot chicken stock
4 ounces tomato paste
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon cayenne pepper
Tabasco sauce, to taste
1 lb chicken breast, diced
1/2 lb andouille sausage
2 lbs shrimp
1 sheet puff pastry

Steps:

  • Melt the butter over medium heat, sprinkle flour in the pan when the butter starts to bubble. Stir constantly until the mixture starts to turn a dark brown.(about 5 minutes) Quickly add the onions, peppers, celery and garlic, mix well. Remove from the heat for a minute; then turn the heat to low and place back on the heat.
  • Continue to cook and stir for about 5 minutes. Gradually add the chicken stock, followed by the tomato paste, parsley, thyme, bay leaves, cayenne and Tabasco. Simmer for 30 minutes. Add the chicken and sausage, cook for another hour (mixture will be very thick). Fold in the shrimp and put into a large baking dish.
  • Cover with the puff pastry. Bake in a 400 degree farenheit oven for 30 minutes.

Nutrition Facts : Calories 914.6, Fat 52.1, SaturatedFat 20, Cholesterol 429.3, Sodium 2712, Carbohydrate 42.2, Fiber 3.8, Sugar 7, Protein 66.9

SAUSAGE AND CHICKEN PUFF PASTRY SHELLS



Sausage and Chicken Puff Pastry Shells image

Turn a boring, ordinary pot pie into a savory chicken and Jimmy Dean® sausage filling piled high on flaky puff pastry shells. Remember to thaw the puff pastry shells overnight in the refrigerator.

Provided by Lela

Time 1h15m

Yield 12

Number Of Ingredients 16

1 tablespoon unsalted butter
½ cup chopped baby bella mushrooms
2 (10 ounce) packages Pepperidge Farm Patty Shells-Puff Pastry
1 cup chopped carrots
1 cup chopped celery
1 cup chopped sweet onion
½ cup vegetable oil, divided
1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
6 tablespoons all-purpose flour
3 ½ cups milk
1 ½ teaspoons garlic salt, or more to taste
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon poultry seasoning
2 cups shredded cooked chicken

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
  • Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
  • Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
  • Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
  • Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
  • Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
  • Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 25.7 g, Cholesterol 27.6 mg, Fat 26.2 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 6.9 g, Sodium 520.2 mg, Sugar 6.8 g

SAUSAGE AND CHICKEN POT PIE



Sausage and Chicken Pot Pie image

This is an excellent chicken pot pie. I found the crust recipe that works perfect with this. If you do not want to mess with a crust, you can add your own topping and bake until bubbly. This is also good to use that left over turkey.

Provided by deb baldwin

Categories     Savory Pies

Time 55m

Number Of Ingredients 15

1 whole chicken, de-boned (i boil a whole chicken (or parts) to make chicken broth and save the meat, for this dish)
or meat from 1 roasted chicken or 1 canned whole chicken
1/2 lb bulk pork sausage
1/4 c butter or margerine
1/3 c flour
1 3/4 c milk
1/4 tsp salt and pepper
1 can(s) vegtables (i use 1/2 package frozen peas)
ANN'S PASTRY CRUST
1 stick butter, cut into 1/2 inch pieces
1 oz cream cheese, cut into 1/2 inch pieces
1 1/2 c flour, plus extra for kneading
pinch of kosher salt
1 egg yolk
1 to 2 Tbsp cold water

Steps:

  • 1. Cube chicken meat and set aside. Add butter & sausage to fry pan. Brown sausage. Remove sausage and drain fat back into fry pan. You are going to make gravy. Add flour to same fry pan and stir flour into drippings. Brown flour, about 6 minutes. Add milk, salt and pepper. Stir until thickened. Add more milk if needed. ( I add a little powdered coffee creamer, about 1 tablespoon, to make the gravy a little richer or add half-n-half) Add sausage, chicken meat (no bones),and vegtables (thawed peas) Mix.
  • 2. Pour into a buttered baking dish. Add pastry on top. Bake at 425 degrees for 25 to 30 minutes.
  • 3. PASTRY CRUST: In a food processor, combine the butter, cream cheese, flour and salt. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesian. Add egg yolk and 1 tablespoon water. Pulse a couple more times until the ingredients start to form a ball. Stop. If mixture is exceedingly wet, add more flour. If the mix is dry, add a few more drops of water. When the mixture has come together into a ball, turn out onto floured work surface and knead it a couple of times to help it come together. Dust with flour, form into a disk and wrap it in plastic wrap. Refrigerate until read to use. (Day ahead of time OK) Remove from refrigerator for 20 minutes before rolling. Place disc of dough between 2 sheets of plastic and roll out the size of your baking dish. Fold pastry in half and cut in vents. Lay over baking dish and unfold. Tuck edges in, or crimp edge. Brush with egg wash.

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