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Home » Breakfast » Biscuits & Sausage Gravy Pot Pie

Biscuits & Sausage Gravy Pot Pie

October 15, 2013 by Judith Hannemann

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Biscuits & Sausage Gravy Pot Pie
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!!)


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Biscuits and Sausage Gravy Pot Pie

Biscuits and sausage gravy pot pie is pure comfort food! An old-time favorite in casserole form. Not unhealthy if made with reduced-fat ingredients.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: biscuits and gravy, pot pie, sausage gravy
Servings: 4 -6
Calories: 543kcal
Author: Judith Hannemann

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

*I used reduced-fat biscuits. Also reduced-fat sausage or turkey sausage may be substituted

Nutrition

Serving: 1serving | Calories: 543kcal | Carbohydrates: 14g | Protein: 23g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 119mg | Sodium: 1446mg | Potassium: 483mg | Fiber: 1g | Sugar: 8g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

Biscuit & Sausage Gravy Pot Pie
Biscuit & Sausage Gravy Pot Pie

 

Biscuit & Sausage Gravy Pot Pie
Biscuit & Sausage Gravy Pot Pie
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Filed Under: Breakfast, Brunch, Comfort Foods, Everyday Meals, Pork Tagged With: biscuits, biscuits and sausage gravy, casseroles, easy dinners, leftovers, pot pies, sausage

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Janet Lewis says

    November 7, 2013 at 8:06 pm

    My bf will love this!

  2. April Byers says

    November 16, 2013 at 12:04 am

    Excellent dish! We loved it!

  3. Judith Hanneman says

    November 16, 2013 at 12:15 am

    So glad to hear this April!!! Happy Thanksgiving <3

  4. Judith Hanneman says

    November 16, 2013 at 12:15 am

    It's a real man pleaser, Janet! Hope you enjoy it! Happy Thanksgiving!

  5. Amanda says

    September 12, 2015 at 9:05 pm

    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

      September 12, 2015 at 9:20 pm

      Thanks for that tip Amanda. Several people have told me they found the biscuits a bit soggy.

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