Ingredients:
- 1 pound sausage (pork, chicken, or vegetarian)
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1/2 cup chopped onions
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken or vegetable broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 unbaked pie crusts (store-bought or homemade)
- 1 egg (for egg wash)
Instructions:
- Cook the Sausage: In a large skillet, cook the sausage over medium heat until browned. Remove from the skillet and set aside.
- Prepare the Vegetables: In the same skillet, sauté onions, carrots, and potatoes until slightly softened. Add frozen peas and cook for another 2 minutes.
- Make the Sauce: Sprinkle flour over the vegetables and stir to coat. Gradually add broth and milk, stirring constantly until the mixture thickens. Season with thyme, salt, and pepper.
- Combine: Add the cooked sausage back into the skillet and mix well.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Place one pie crust in a pie dish and fill it with the sausage and vegetable mixture. Cover with the second pie crust, sealing the edges and cutting small slits on top for steam to escape.
- Bake: Brush the top crust with egg wash and bake for 30-35 minutes, or until golden brown.
- Cool and Serve: Let the pot pie cool for 10 minutes before serving.
This dish is perfect for cozy dinners or meal prep. Let me know if you’d like tips for variations or substitutions! 😊