Biscuit Topped Italian Sausage Pot Pie Recipe
This Biscuit Topped Italian Sausage Pot Pie is comfort food done right. It's your favorite chicken pot pie Italian style! Sausage, mushrooms, onions and peppers in a rich tomato gravy topped with biscuits that are crisp on the outside and tender on the inside. This is a meal your whole family is guaranteed to LOVE!
Recipe by MaryAnn Dwyer @thebeachhousekitchen
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hours, 10 minutes
- Yield: 6 servings
Ingredients
Biscuits
- 2 C. all-purpose flour
- 3 tsp. Baking Powder
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 Tbsp. All-Vegetable Shortening, chilled and cut into small cubes
- 3 Tbsp. unsalted butter, chilled and cut into small cubes
- 1/2 C. grated Parmesan cheese
- 1 C. heavy cream
Italian Sausage Filling
- 1 Tbsp. olive oil
- 16 oz. bulk Italian sausage, hot or sweet
- 1 C. yellow onion, roughly chopped
- 1 C. green bell pepper, roughly chopped
- 8 oz. mushrooms, sliced
- 4 cloves garlic, minced
- 1 tsp. kosher salt
- 1 1/2 tsp. Spice Islands® Oregano
- 1 1/2 tsp. Spice Islands® Sweet Basil
- 1/4 tsp. Red Pepper Flakes
- 1/2 C. Marsala cooking wine
- 1 28-oz. can Crushed Tomatoes in puree
- 1 Tbsp. granulated sugar
- 1 1/2 C. shredded Italian Cheese blend
- 1/4 C. grated Parmesan cheese
Directions
Biscuits
- Preheat oven to 425 degrees. Lined a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, baking powder, kosher salt and pepper.
- Add the shortening and butter and using your fingers, rub the shortening and butter into the flour until the the mixture looks like coarse crumbs. Mix in the Parmesan cheese.
- Make a well in the center and add the heavy cream. Stir until the dough just comes together.
- Crumble the dough into pieces onto your prepared sheet and bake for 12-14 minutes until lightly browned.
- Remove from oven and set aside.
Italian Sausage Filling
- Lower your oven temperature to 400°F.
- While your biscuits are baking, heat the olive oil in a large deep cast iron skillet over medium-high heat. Add the Italian sausage and cook, crumbling with a wooden spoon until lightly browned. Drain fat.
- Add the onion, green pepper, mushrooms, kosher salt, oregano, basil and red pepper flakes to the skillet. Cook over medium-high heat for 5-7 minutes, until softened, stirring often.
- Add the garlic and continue to cook for one minute.
- Stir in the Marsala cooking wine and cook until mostly evaporated.
- Stir in the crushed tomatoes and granulated sugar and cook until the mixture begins to bubble, stirring often. Remove from the heat.
- Sprinkle the filling with both cheeses and gently mix in.
- Top the filling with the biscuits. You can use as many will fit on top of the filling and save the rest in an airtight container for snacking.
- Bake for 10-12 minutes on the second to the lowest rack in your oven until the biscuits are nicely browned and you see some bubbling around the edges of the skillet.
- Remove from the oven and let stand for about 5 minutes before serving.
