Mini Sausage Pot Pies
Total Time50 mins
Skill LevelIntermediate
Servings6
Total Time50 mins
Skill LevelIntermediate
Servings6
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Key IngredientOriginal Natural Casing Smoked Sausage Rope
AboutA miniature twist on a classic pot pie.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
10 - 14 oz. package Eckrich Smoked Sausage 10 oz. package frozen mixed vegetables, cooked 10 3/4 oz. can condensed cream of chicken soup 16 1/3 oz. can flaky layered refrigerated biscuits cooking spray salt pepper
Key IngredientOriginal Natural Casing Smoked Sausage Rope
Original Natural Casing Smoked Sausage RopeKey IngredientOriginal Natural Casing Smoked Sausage Rope
Directions
1Directions\r Preheat the oven to 375°.
2Prep:\r Cook the frozen vegetables according to the instructions on the package. Set aside. Dice the Eckrich Smoked Sausage into cubes. In a large skillet, cook the sausage until browned. Remove from stove and set aside.
3Filling:\r In a large bowl, combine the cooked vegetables, smoked sausage, cream of chicken soup, salt and pepper to taste. Stir with a spoon until the ingredients are mixed well.
4Assembly:\r Spray muffin tin with non-stick cooking spray. Separate the biscuits and flatten each into 5½ inch rounds. Press firmly into each muffin mold. Spoon 1/3 cup of the pot pie mixture into each pie. Pull edges of dough over the filling towards the center, pleat and pinch gently to hold in place.
5Bake at 375° for 25-30 minutes or until biscuits are golden brown. Cool for 1 minute; remove from pan and serve.
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