Breakfast Pot Pie with Cheesy Biscuit Crust
Give traditional pot pie a morning makeover with a Breakfast Pot Pie with Cheesy Biscuit Crust. Made with sausage, seasonal vegetables and a homemade biscuit topping, this comforting recipe might just become a new family favorite.
Makes: 12 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
Biscuit Crust:
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 6 tablespoon butter, cold
- ¾ cup buttermilk
- 6 ounces sharp white cheddar cheese, grated
Filling:
- 16 ounces bulk breakfast sausage
- ½ medium onion, diced
- 1 cup Granny Smith apple, cored and diced into ½-inch cubes
- 1 cup butternut squash, peeled and diced into ½-inch cubes
- 1 cup sweet potato, peeled and diced into ½-inch cubes
Gravy:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a food processor, combine the flour, baking powder, onion powder, sage, thyme and salt. Add butter in large chunks and pulse mixture until it resembles coarse crumbs.
- Transfer dough to a mixing bowl and add buttermilk ¼ cup at a time, folding until just combined. Fold in cheese until evenly combined. Gently roll dough into a ball and set aside.
- In a large skillet, brown sausage, breaking it into bite-size pieces as it cooks. When still slightly pink, add the onion and cook until sausage is completely browned and onions are softened.
- Spoon sausage mixture into a 9-by-13-inch baking dish, reserving the drippings in the pan. Add the apples, squash and sweet potatoes to the baking dish with the sausage.
- In the skillet, prepare the gravy by whisking the reserved brown bits and remaining fat from the sausage together with the butter and flour over medium heat. When sizzling, add the milk, salt and pepper. Stir until bubbly and thickened. Pour gravy over sausage and veggie mixture in the baking dish.
- Preheat oven to 400 degrees. On a floured surface, gently press biscuit dough into an 8-by-12-inch rectangle. Cut dough into 12 equal rectangles. Arrange rectangles on top of the gravy layer in the baking dish, leaving a slight space between each biscuit.
- Bake pot pie for 30 minutes. Allow to cool for about 10 minutes before slicing and serving warm.
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