Sausage gravy is great to serve over biscuits but why not take it to the next level and put it in a pot pie? It makes perfect sense. This recipe is easy to prepare and uses 2 premade pie crusts and homemade sausage gravy. The gravy is prepared on the stovetop and gets a lot of flavor from breakfast sausage, salt, pepper, and cayenne pepper. I like to serve this with breakfast items such as hash browns and scrambled eggs. Enjoy.
- 2 (9 inches) premade pie crusts
- 1 (12 ounces) package pork sausage (or maple flavored sausage)
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups of milk
- salt and pepper (to taste)
- a dash of cayenne pepper
- Heat a large deep skillet to medium high heat. Add sausage, and break up into small pieces with a metal spatula while cooking.
- Cook until sausage is evenly browned. Remove the sausage from the pan with a slotted spoon reserving the fat drippings in the pan. Set sausage pieces aside.
- Add butter to the pan and stir until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk, and cook until the mixture has thickened.
- Season with salt and pepper, and cayenne pepper and stir in cooked sausage. Reduce heat and simmer for 12 to 15 minutes. If the mixture becomes too thick, add a little more milk.
- Lightly grease a 9-inch pie dish. Press one crust onto the bottom and up the sides of the dish. Pour the sausage gravy over the crust. Top with the second crust and crimp the sides to seal.
- Bake according to the package directions for the pie crust.