Chicken Sausage Pot Pie

Name: Chicken Sausage Pot Pie
Prep time: 15
Cook time: 55
Total time: 70
Yield: 1
Ingredients: unsalted butter; small onion, diced; carrots, peeled and diced; stalks celery, diced; cloves garlic, chopped; fresh thyme leaves (plus more for topping if desired); kosher salt; ground black pepper; all-purpose flour; low-sodium chicken broth; heavy cream, plus 1 tablespoon for brushing; package Classic Roasted Chicken Sausage, sliced into ¼-inch rounds; frozen peas; sheet puff pastry (from a 17.3-ounce package), defrosted overnight in the refrigerator; Flaky sea salt (optional for topping)

Prep Time: 15 min | Cook Time: 55 min | Servings: 1

American

Classic Roasted

There are cozy dinners, and then there’s pot pie, the culinary equivalent of wearing a blanket like a cape. This version skips the chicken-roasting marathon and leans on Classic Roasted Chicken Sausage for an extra-juicy dose of flavor. A buttery veggie base, a velvety cream sauce, and a golden puff-pastry lid make every bite feel like comfort turned up to 11. It’s hearty without being heavy, nostalgic without being bland—basically the kind of winter warmer that earns a spot in your weeknight rotation.

Chef’s tip: Want the whole-pie experience? Ditch the puff pastry and pour your filling into a premade pie crust, top it with another pie crust, then seal the seams with a fork.

See Recipe

A cozy bowl of pot pie topped with puff pastry.

SERVING MULTIPLIER:

Ingredients

6 tablespoons unsalted butter

1 small onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

3 cloves garlic, chopped

2 teaspoons fresh thyme leaves (plus more for topping if desired)

½ teaspoon kosher salt

¼ teaspoon ground black pepper

⅓ cup all-purpose flour

2 ⅔ cup low-sodium chicken broth

⅓ cup heavy cream, plus 1 tablespoon for brushing

1 package Classic Roasted Chicken Sausage, sliced into ¼-inch rounds

1 ½ cup frozen peas

1 sheet puff pastry (from a 17.3-ounce package), defrosted overnight in the refrigerator

Flaky sea salt (optional for topping)

Instructions

Prep Time: 15 min | Cook Time: 55 min | Servings: 1

Heat the oven to 375ºF and adjust the rack to the center position.

Melt the butter in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, carrots, celery, garlic, thyme, salt, and pepper and sauté until the vegetables have softened, 5-7 minutes.

Sprinkle the flour into the pan and stir to coat the vegetables. Cook for 1 minute, stirring constantly.

Stir in the chicken broth and bring to a simmer, then stir in the cream. Add your sausage, then peas and mix to combine. Let simmer for 5 minutes until the sauce has thickened. Taste and adjust seasoning with additional salt and pepper if needed, then transfer the filling to a 10-inch deep-dish pie pan or a 2-quart baking dish.

Unfold the puff pastry and lay it over the top of the pan—you may need to gently roll it out an inch or two so it fits. Brush the pastry with the reserved 1 tablespoon of heavy cream. Cut 4 small slits in the center for steam to escape.

Place the pie dish on a sheet pan to catch drips, then transfer to the oven. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling. Let rest for 10 minutes, then top with more thyme leaves and flakey salt if desired. Serve immediately.