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.