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sausage and chicken pot pie

(1 rating)
messinthekitchen avatar
Recipe by
deb baldwin
@messinthekitchen
blanchard, ID

This is an excellent chicken pot pie. I found the crust recipe that works perfect with this. If you do not want to mess with a crust, you can add your own topping and bake until bubbly. This is also good to use that left over turkey.

►
(1 rating)
yield 4 to 6
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For sausage and chicken pot pie

  • 1
    whole chicken, de-boned (i boil a whole chicken (or parts) to make chicken broth and save the meat, for this dish)
  • or meat from 1 roasted chicken or 1 canned whole chicken
  • 1/2 lb
    bulk pork sausage
  • 1/4 c
    butter or margerine
  • 1/3 c
    flour
  • 1 3/4 c
    milk
  • 1/4 tsp
    salt and pepper
  • 1 can
    vegtables (i use 1/2 package frozen peas)
  • ANN'S PASTRY CRUST
  • 1 stick
    butter, cut into 1/2 inch pieces
  • 1 oz
    cream cheese, cut into 1/2 inch pieces
  • 1 1/2 c
    flour, plus extra for kneading
  • pinch of kosher salt
  • 1
    egg yolk
  • 1 to 2 Tbsp
    cold water

How To Make sausage and chicken pot pie

  • 1
    Cube chicken meat and set aside. Add butter & sausage to fry pan. Brown sausage. Remove sausage and drain fat back into fry pan. You are going to make gravy. Add flour to same fry pan and stir flour into drippings. Brown flour, about 6 minutes. Add milk, salt and pepper. Stir until thickened. Add more milk if needed. ( I add a little powdered coffee creamer, about 1 tablespoon, to make the gravy a little richer or add half-n-half) Add sausage, chicken meat (no bones),and vegtables (thawed peas) Mix.
  • 2
    Pour into a buttered baking dish. Add pastry on top. Bake at 425 degrees for 25 to 30 minutes.
  • 3
    PASTRY CRUST: In a food processor, combine the butter, cream cheese, flour and salt. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesian. Add egg yolk and 1 tablespoon water. Pulse a couple more times until the ingredients start to form a ball. Stop. If mixture is exceedingly wet, add more flour. If the mix is dry, add a few more drops of water. When the mixture has come together into a ball, turn out onto floured work surface and knead it a couple of times to help it come together. Dust with flour, form into a disk and wrap it in plastic wrap. Refrigerate until read to use. (Day ahead of time OK) Remove from refrigerator for 20 minutes before rolling. Place disc of dough between 2 sheets of plastic and roll out the size of your baking dish. Fold pastry in half and cut in vents. Lay over baking dish and unfold. Tuck edges in, or crimp edge. Brush with egg wash.
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