Description
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!
Ingredients
Scale
Pastry Crust
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter
- 1/3 cup ice cold water
- 1 egg, lightly beaten (to be used for brushing the crust before baking)
Filling
- 1/4 cup unsalted butter
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 carrots, diced
- 2 celery stalks, chopped
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 pound chicken or turkey sausage, casings removed
- 1/3 cup unbleached all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 2 cups finely diced potatoes
- 1 cup chopped green beans or green peas
- 1 cup shredded old 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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
Keywords: chicken sausage pot pie recipe