This single crust chicken sausage cheddar pot pie features vegetables, chicken sausage, and herbs cooked in a rich cheddar cheese sauce under a buttery crust for the perfect hearty winter meal!

If you love cozy winter recipes, be sure to try this Spicy Beef Vegetable Tortellini Soup and One Skillet Berbere Chicken.

Chicken Sausage Pot Pie

Chicken pot pie is traditionally made with cooked chicken breast or cooked rotisserie chicken, but I created this variation with chicken sausage. In this recipe, it forms a flavourful pot pie base, along with onion, garlic, carrots, celery, rosemary, thyme, salt, pepper, potatoes, and green beans, and a sauce made with flour, whole milk, chicken broth, and cheddar cheese. The cheddar cheese is an untraditional addition, inspired by an incredible vegetable pot pie I once made at Christmas a few years ago.

I opted for a single crust pot pie. While a double crust pot pie is more traditional, I find that there is too much potential for the dreaded “soggy bottom” crust with a pot pie. Plus, I am all about the filling. I actually prefer a slightly more “soupy” filling, one that begs to be eaten with a spoon. The crust is merely a bonus, in my opinion!

Speaking of the crust, I always like to make my own pastry. Don’t be intimidated; pie crust is not nearly as challenging to make as you may think. I provide detailed instructions in the recipe card.

ingredients

(Find exact amounts in the recipe card that follows the post content.)

To make the pastry for the chicken sausage cheddar pot pie, you’ll need the following ingredients:

Unbleached all-purpose flour
Unsalted butter
Sea salt
Ice cold water
Egg (for an egg wash before baking)

And to make the filling, you’ll need:

Unsalted butter
Onion
Garlic
Carrots
Celery
Salt and pepper
Dried rosemary
Dried thyme
Chicken or turkey sausage
Unbleached all-purpose flour
Chicken broth
Whole milk
Potatoes
Green beans
Cheddar cheese

instructions

Make the pastry crust: In a large bowl, stir together the flour and salt. Using a pastry blender or fork, crumble the butter into the flour until it is in small chunks and evenly distributed. Evenly pour the ice water over top and stir to incorporate. Turn out onto your counter and gently press the dough together, kneading a few times until you have a smooth and uniform dough. Be careful not to over-knead so as to avoid melting the butter. The key to a flaky pastry crust is ensuring that the butter remains evenly distributed in small pieces throughout the dough.

Press the dough into a disc and cover with plastic wrap. Place in the fridge for at least two hours, or overnight.

Make the filling: In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, for 5 minutes, until the onions are beginning to brown and the carrots and celery have softened. Add the salt, pepper, rosemary, thyme, and chicken sausage. Cook until the sausage is browned, 7-10 minutes. Sprinkle the flour over top and stir to combine. Cook for 1 more minute.

Add the broth, milk, and potatoes. Cook, stirring occasionally, until the sauce has thickened to a consistency that you would like your finished pot pie to have, keeping in mind that the sauce actually becomes thinner as the vegetables release more water during baking.

Finally, mix in the green beans and cheddar cheese. Stir to combine and remove from the heat. Allow to cool for 10 minutes.

Transfer the mixture into a deep dish pie plate (mine is 10 inches in diameter). In the event that you have a bit of extra filling, simply set it aside and enjoy separately (you can thin it out slightly and make a serving of soup, for instance).

Preheat the oven to 425 F.

Remove the pie dough from the fridge and place on a lightly floured surface. Roll out into a circle just slightly larger than the diameter of your pie plate. Carefully transfer the dough to the pie plate to cover the filling. Use a sharp knife to trim off any excess dough. You can use this excess dough to create decorative braids, as I did, or roll out once more and use cookie cutters to create shapes with which you can adorn the top of the pie.

Lightly brush all over with the beaten egg.

Cut slits in the dough to allow steam to escape during baking, and/or pierce several times with a fork.

Bake for 30-35 minutes. Remove from the oven and allow the pot pie to rest for 10 minutes to set before serving.

what to serve with chicken pot pie

I like to serve a rich, hearty dish such as this with a light side salad. I made a salad with arugula, apple, toasted pecans, dried cranberries, and a fig vinaigrette to enjoy alongside this pot pie. You could also make a simple green salad with balsamic vinaigrette (pictured).

storage

Once baked, you can store this pie in the refrigerator for two days. To reheat, cover with foil and warm in the oven at 350 F for 20 minutes.

You can also make the filling ahead of time and store it in an airtight container for two days. Once ready to bake, bring the filling to room temperature and then proceed with the recipe.

more hearty winter recipes

Finally, I hope that you love this chicken sausage cheddar pot pie! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. You can also follow along on Instagram, Facebook, and Pinterest. And if you want to receive wholesome, tasty recipes in your inbox, don’t forget to subscribe to my email list!

Enjoy!