Sausage Skillet Pot Pie
Sausage Skillet Pot Pie
An easy-to-make alternative to the traditional chicken pot pie
Ingredients
- 2 Gilbert’s Chicken Bratwurst
- 1.5 cups Frozen Peas & Carrots
- 1 can (10.5 oz) Condensed Cream of Potato Soup
- 1/2 cup Milk
- 1 stalk Celery, diced
- 1/2 cups Mild Cheddar Cheese (shredded)
- 1 Frozen pie crust
- 1 Egg, beaten
Instructions
- Preheat oven to 400 degrees and set out pie crust to thaw.
- Preheat a seasoned skillet or oven-safe pot with 1 tsp olive oil on medium-high. Should be similar diameter to pie crust (~10").
- Slice sausages into 1/2" pieces, add to skillet. Heat until browning, tossing occasionally. Turn off heat.
- Add vegetables, soup, milk and cheddar cheese. Stir to coat evenly.
- Roll out pie crust and place over pot. Crimp edges and slice a cross in the center to allow steam to escape.
- Place in oven, covered with aluminum foil, for 15 minutes.
- Brush egg onto crust, return to oven, uncovered, for another 15 minutes or until crust is browned and flaky.
