Sausage and Vegetable Pot Pie

👩‍🍳 Instructions

1. Cook the Sausage

In a large skillet, cook the sausage over medium heat until browned and fully cooked. Remove and set aside.

2. Sauté the Veggies

In the same pan, heat oil or butter. Add onion, garlic, and carrots. Cook until softened (about 5 minutes). Stir in green beans and peas.

3. Make the Sauce

Sprinkle flour over the vegetables and stir to coat. Slowly whisk in milk and broth, stirring constantly until the mixture thickens into a creamy sauce (about 4–5 minutes). Add thyme, salt, and pepper to taste.

4. Combine

Stir the sausage back into the skillet. Mix everything well and transfer to a baking dish or leave in the skillet if it’s oven-safe.

5. Add the Crust

Roll out your puff pastry or crust and lay it over the filling. Trim the edges, crimp if desired, and make a few small slits for steam to escape. Brush with egg wash.

6. Bake

Bake at 400°F (200°C) for 25–30 minutes or until the crust is golden and crisp.

🍽 Serving Suggestions

• Serve with a simple green salad or roasted root vegetables.
• Add a splash of hot sauce or mustard for a zesty contrast.
• Pair with a glass of red wine or a cold cider for a cozy night in.

🧡 Final Thoughts

This Sausage and Vegetable Pot Pie is comfort food done right — rich, warm, and deeply satisfying. Whether you’re feeding a family or prepping meals for the week, it brings a sense of home to the table.

So go ahead — pull out your skillet, roll out the crust, and savor the kind of dinner that makes everyone ask for seconds.

Want a vegetarian version or gluten-free crust suggestions? I can include those too!