How To Make Sausage & Mushroom Pot Pies
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 1 pound of sausage, casings removed
- 8 ounces of mushrooms, sliced
- 1 onion, diced
- 2 cloves of garlic, minced
- 3 tablespoons of all-purpose flour
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 sheets of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 400°F (200°C).
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In a large skillet, cook the sausage over medium heat until browned. Remove from the skillet and set aside.
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In the same skillet, add the mushrooms, onion, and garlic. Cook until softened and browned.
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Sprinkle the flour over the mushrooms, onion, and garlic. Stir to coat everything evenly.
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Slowly pour in the chicken broth, stirring continuously until thickened.
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Stir in the heavy cream and dried thyme. Season with salt and pepper.
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Add the cooked sausage back to the skillet and stir to combine.
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Divide the sausage and mushroom mixture evenly among four oven-safe ramekins.
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Roll out the puff pastry sheets and cut them into circles slightly larger than the ramekins.
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Place a puff pastry circle over each ramekin, pressing down the edges to seal.
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Brush the tops of the puff pastry with beaten egg.
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Bake the pot pies for 20-25 minutes, or until the puff pastry is golden brown and cooked through.
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Allow the pot pies to cool slightly before serving.
Nutrition
- Calories : 570kcal
- Total Fat : 37g
- Saturated Fat : 15g
- Cholesterol : 110mg
- Sodium : 1080mg
- Total Carbohydrates : 40g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 20g
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