thepioneerwoman5.0
Sausage-and-Peppers Pot Pie
Switch up dinner with a pot pie filled with Italian sausage and peppers. The crust for this recipe is made with refrigerated biscuit dough so it's super easy!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●microwave
- ●skillet
- ●wooden spoon
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 375°F. For the crust: Microwave the butter in a small microwave-safe bowl until melted. Stir in the garlic and oregano; set aside.
2
For the filling: In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until no longer pink, 4 to ⏱️ 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Pour out the excess oil and wipe the skillet clean.
3
Return the skillet to medium heat, then add the butter and let it melt. Add the onion, bell peppers, garlic, and oregano. Cook, stirring, until the vegetables are softened, 6 to ⏱️ 8 minutes.
onion, thinly sliced1
4
Sprinkle the flour over the vegetables in the skillet and stir, then stir in the chicken broth. Increase the heat to medium-high and bring to a simmer. Whisk until no lumps of flour remain, then continue simmering until thickened, 3 to ⏱️ 4 minutes. Return the sausage to the skillet and season with salt and pepper.
5
Arrange the biscuit dough rounds on top of the filling in the skillet (you might have a leftover biscuit). Brush the biscuits with the garlic butter. Bake until the biscuits are puffed and golden, 18 to ⏱️ 22 minutes. Let cool for about ⏱️ 5 minutes before serving.
Nutrition Facts
calories
552 Calories
fat Content
31 g
fiber Content
4 g
sugar Content
8 g
sodium Content
976 mg
protein Content
20 g
trans Fat Content
0 g
cholesterol Content
73 mg
carbohydrate Content
45 g
saturated Fat Content
12 g
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