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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!!)

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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

Cook Time30

Total Time50

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

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