Best Savory Sausage Chicken Pie Recipes

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CHICKEN, SAUSAGE, AND LEEK PIE



Chicken, Sausage, and Leek Pie image

Make and share this Chicken, Sausage, and Leek Pie recipe from Food.com.

Provided by Chef LauraMD

Categories     Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 double crust pie crust
4 -5 leeks, cut into 1-inch pieces
3 chicken breast halves, cut into 1-inch pieces
14 -16 ounces breakfast sausage links, cut into bit size pieces
6 tablespoons flour
1 1/2 cups chicken broth
1/4 cup milk
1 teaspoon parsley
2 teaspoons chives, chopped
1/4 teaspoon tarragon
salt & pepper

Steps:

  • Add 2 T olive oil to pan over medium heat, add leeks and cook 10 minutes. Add chicken and sausage and cook until lightly browned and remove from the pan. Add 3 T butter and 2 T olive oil and flour, cook 1 minute, then add broth, milk, parsley, chives, tarragon and salt & pepper to taste. Set aside 3/4 c sauce. Add back in the chicken mixture to remaining sauce and turn off.
  • Roll out 2/3 of the pastry crust into a pie pan. Spoon in mixture. Roll out remaining crust and cut into strips and place over pie.
  • Bake at 425 for 20-25 minutes and serve with remaining sauce.

Nutrition Facts : Calories 459.8, Fat 25.1, SaturatedFat 6.5, Cholesterol 24.6, Sodium 551.9, Carbohydrate 43.6, Fiber 2.3, Sugar 2.6, Protein 14.7

SAUSAGE AND CHICKEN PUFF PASTRY SHELLS



Sausage and Chicken Puff Pastry Shells image

Turn a boring, ordinary pot pie into a savory chicken and Jimmy Dean® sausage filling piled high on flaky puff pastry shells. Remember to thaw the puff pastry shells overnight in the refrigerator.

Provided by Lela

Time 1h15m

Yield 12

Number Of Ingredients 16

1 tablespoon unsalted butter
½ cup chopped baby bella mushrooms
2 (10 ounce) packages Pepperidge Farm Patty Shells-Puff Pastry
1 cup chopped carrots
1 cup chopped celery
1 cup chopped sweet onion
½ cup vegetable oil, divided
1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
6 tablespoons all-purpose flour
3 ½ cups milk
1 ½ teaspoons garlic salt, or more to taste
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon poultry seasoning
2 cups shredded cooked chicken

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
  • Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
  • Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
  • Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
  • Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
  • Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
  • Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 25.7 g, Cholesterol 27.6 mg, Fat 26.2 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 6.9 g, Sodium 520.2 mg, Sugar 6.8 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

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.

SAVORY SAUSAGE AND SPINACH PIE



Savory Sausage and Spinach Pie image

Make and share this Savory Sausage and Spinach Pie recipe from Food.com.

Provided by yooper

Categories     One Dish Meal

Time 1h25m

Yield 10-12 slices

Number Of Ingredients 10

1 lb bulk Italian sausage
6 eggs
2 (10 ounce) packages frozen spinach, thawed and drained
2 cups shredded mozzarella cheese
2/3 cup ricotta cheese
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 pastry for double-crust pie
1 tablespoon water

Steps:

  • Preheat oven to 375.
  • In a large skillet brown sausage, drain.
  • Seperate one of the eggs.
  • Set yolk aside.
  • In a mixing bowl, stir together remaining eggs, egg white, spinach, cheeses, and spices.
  • Stir in sausage.
  • Line 9 or 10 inch pie plate with bottom crust.
  • Fill with sausage mixture.
  • Place top crust over filling- flute edges.
  • Combine reserved egg yolk and water and brush the mixture over the crust.
  • Bake for 1 1/4 hours or till crust is golden and filling is set.
  • Cool in pie plate on wire rack for 10 minutes.
  • Serve warm.

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

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

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