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Biscuit & Sausage Gravy Pot Pie |
An old-time favorite in casserole form. Not unhealthy if made with reduced-fat ingredients.
I have always loved this dish. However, as I aged, the fattiness tended to give me “agita” so I rarely ate it.
I found a way to do it by using reduced-fat alternatives to the usual culprits. Of course you can use regular sausage and regular biscuits in this and it will taste just as wonderful.
Another great tip on this recipe–turn it into a chicken pot pie! That tip came from Facebook fan Michelle E. What you’d do then is just replace the sausage with leftover cooked chicken, blanch about 1 cup of frozen mixed veggies and add them to the “gravy.” Then just proceed as in the recipe for baking.
NOTE: The bottom biscuits will not be crisp. If you don’t like “soggy” biscuits, then omit the bottom layer.
GREAT TIP!! Especially with leftover turkey from Thanksgiving or Christmas (which will be here sooner than you think!!)
Biscuits and Sausage Gravy Pot Pie
Ingredients
- 1 pkg refrigerated biscuits* 8 count large (i.e. Grands)
- 16 oz. ground breakfast sausage
- 2 1/2 cups milk
- 3 tbsp butter
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Brown sausage meat, breaking up lumps. Drain and set aside.
- Preheat oven to 350 degrees F. Cut each biscuit into quarters. Place HALF of the cut up biscuits on the bottom of a 1.5 quart casserole dish.
- Bake for 10 minutes. Meanwhile, prepare sausage gravy by melting butter over medium heat in a medium saucepan. Add flour (make a roux) and whisk so there are no lumps. Cook roux over medium heat about 2 minutes, stirring constantly. While whisking, add milk slowly, making sure there are no lumps. Add salt and pepper. Cook sauce until it begins to thicken. Add cooked sausage.
- Remove baking dish with partially-baked biscuits from the oven. Pour sausage gravy on top of biscuit crust. Place remaining biscuits on top of the casserole; return to oven and bake an additional 25-30 minutes, or until top biscuits are golden brown.
Notes
Nutrition
Biscuit & Sausage Gravy Pot Pie |
Biscuit & Sausage Gravy Pot Pie |
Janet Lewis says
My bf will love this!
April Byers says
Excellent dish! We loved it!
Judith Hanneman says
So glad to hear this April!!! Happy Thanksgiving <3
Judith Hanneman says
It's a real man pleaser, Janet! Hope you enjoy it! Happy Thanksgiving!
Amanda says
I make a similar dish and to avoid the soggy bottom biscuits after I pre-cook them I use the broiler to crisp the tops of the bottom layer biscuits and when I combine the whole dish and rebake the bottoms get crispy too.
Judith Hanneman says
Thanks for that tip Amanda. Several people have told me they found the biscuits a bit soggy.