Sausage Gravy Biscuit Pot Pie

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 teaspoon sage
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 (9-inch) unbaked pie crust, or store-bought biscuits

Steps

1. 1 In a large skillet, cook sausage over medium heat until browned.
2. 2 Remove sausage, leaving drippings.
3. 3 Whisk flour into drippings, cook 1 minute.
4. 4 Gradually add milk, whisking constantly until thickened.
5. 5 Stir in sausage, sage, pepper, and salt.
6. 6 Spoon mixture into a baking dish.
7. 7 Top with pie crust or arrange biscuits over the top.
8. 8 Bake at 375°F for 25-30 minutes or until crust is golden.

Equipment

• skillet
• baking dish
• whisk

Variations

• Add diced bell peppers or onions to the sausage for extra veggies.
• Substitute turkey sausage for a leaner option.

Substitutions

• If pie crust is unavailable, use canned biscuits.
• For a gluten-free option, use a gluten-free flour blend for the gravy.

Pairings

• Perfect with a glass of iced sweet tea.
• A side of fresh fruit salad complements the richness.

Nutrition

Tips

• For extra flavor, add a splash of cream to the gravy.
• Use a cast iron skillet for even browning and baking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of buttered green beans or roasted sweet potatoes.
• Pair with a crisp apple slaw for a refreshing contrast.

FAQ