Savory Sausage Chicken Pie Recipes

CHICKEN, SAUSAGE, AND LEEK PIE

Steps:

• Add 2 T olive oil to pan over medium heat, add leeks and cook 10 minutes. Add chicken and sausage and cook until lightly browned and remove from the pan. Add 3 T butter and 2 T olive oil and flour, cook 1 minute, then add broth, milk, parsley, chives, tarragon and salt & pepper to taste. Set aside 3/4 c sauce. Add back in the chicken mixture to remaining sauce and turn off.
• Roll out 2/3 of the pastry crust into a pie pan. Spoon in mixture. Roll out remaining crust and cut into strips and place over pie.
• Bake at 425 for 20-25 minutes and serve with remaining sauce.

SAUSAGE AND CHICKEN PUFF PASTRY SHELLS

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.

SAVORY SAUSAGE-CHICKEN PIE

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.