Best Sausage And Chicken Pot Pie Recipes

SAVORY SAUSAGE-CHICKEN PIE

Savory Sausage-Chicken Pie image

Leftover chicken? Here's a savory way to use it and create a comfort-food dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 lb bulk pork sausage
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 medium onion, chopped (1/2 cup)
2 cups cubed cooked chicken
1 can (10 3/4 oz) condensed cream of celery soup
1/2 cup milk
2 cups Gold Medal™ self-rising flour
1/4 cup butter or margarine
2/3 cup milk

Steps:

Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain. Stir in chicken, soup and 1/2 cup milk.
Place flour in large bowl. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add 2/3 cup milk; stir until dough leaves side of bowl. Press half of dough into bottom of casserole. Pour sausage mixture over dough. Drop remaining dough by tablespoonfuls over sausage mixture.
Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown.

Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 0 g

SAUSAGE AND CHICKEN POT PIE

Sausage and Chicken Pot Pie image

This is an excellent chicken pot pie. I found the crust recipe that works perfect with this. If you do not want to mess with a crust, you can add your own topping and bake until bubbly. This is also good to use that left over turkey.

Provided by deb baldwin

Categories Savory Pies

Time 55m

Number Of Ingredients 15

Ingredients

1 whole chicken, de-boned (i boil a whole chicken (or parts) to make chicken broth and save the meat, for this dish)
or meat from 1 roasted chicken or 1 canned whole chicken
1/2 lb bulk pork sausage
1/4 c butter or margerine
1/3 c flour
1 3/4 c milk
1/4 tsp salt and pepper
1 can(s) vegtables (i use 1/2 package frozen peas)
ANN'S PASTRY CRUST
1 stick butter, cut into 1/2 inch pieces
1 oz cream cheese, cut into 1/2 inch pieces
1 1/2 c flour, plus extra for kneading
pinch of kosher salt
1 egg yolk
1 to 2 Tbsp cold water

Steps:

1. Cube chicken meat and set aside. Add butter & sausage to fry pan. Brown sausage. Remove sausage and drain fat back into fry pan. You are going to make gravy. Add flour to same fry pan and stir flour into drippings. Brown flour, about 6 minutes. Add milk, salt and pepper. Stir until thickened. Add more milk if needed. ( I add a little powdered coffee creamer, about 1 tablespoon, to make the gravy a little richer or add half-n-half) Add sausage, chicken meat (no bones),and vegtables (thawed peas) Mix.
2. Pour into a buttered baking dish. Add pastry on top. Bake at 425 degrees for 25 to 30 minutes.
3. PASTRY CRUST: In a food processor, combine the butter, cream cheese, flour and salt. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesian. Add egg yolk and 1 tablespoon water. Pulse a couple more times until the ingredients start to form a ball. Stop. If mixture is exceedingly wet, add more flour. If the mix is dry, add a few more drops of water. When the mixture has come together into a ball, turn out onto floured work surface and knead it a couple of times to help it come together. Dust with flour, form into a disk and wrap it in plastic wrap. Refrigerate until read to use. (Day ahead of time OK) Remove from refrigerator for 20 minutes before rolling. Place disc of dough between 2 sheets of plastic and roll out the size of your baking dish. Fold pastry in half and cut in vents. Lay over baking dish and unfold. Tuck edges in, or crimp edge. Brush with egg wash.