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Chicken Sun-Dried Tomato Sausage Pot Pie
| 5 Tbsp butter 1 medium onion, diced 5 Tbsp flour 4 cups chicken stock 2 12-oz packages Saag’s® Naturals Chicken Sun-Dried Tomato Sausage, halved lengthwise, sliced 1/2-inch thick 2 cups diced carrots 1 cup frozen peas Salt and freshly ground black pepper to taste Biscuit topping, recipe follows |
Preheat oven to 350˚F. In a 2-quart heavy saucepan melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add the flour, whisking until smooth. Cook for 5 minutes, stirring often. Do not let the flour brown. Reduce heat if necessary. Slowly whisk in the stock. Bring to a boil, whisking to keep the sauce smooth. Lower the heat and simmer for 25 minutes. Meanwhile, combine the sausage, carrots, and peas in an ungreased 2-quart baking dish. Sprinkle with salt and pepper. Taste the white sauce and season with salt and pepper; pour over sausage mixture. Cover the filling with biscuit crust. Bake until the topping is golden brown and filling bubbles, 30 to 45 minutes. Makes 8 servings. Biscuit Crust 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup butter, chilled 3/4 cup milk Combine the flour, baking powder, and salt. Cut the chilled butter into small pieces and let them drop onto the flour mixture. Using a pastry blender or your fingertips work the butter into the flour until the mixture resembles coarse meal. Add the milk, tossing and pressing the mixture together with a fork to combine. Place the dough on a floured surface and knead for 20 strokes. Roll the dough out on a floured counter or board until it is large enough to overlap each edge of the baking dish by about half an inch. Place the crust over the filling. Crimp the edges with your fingers or a fork and cut steam vents in the crust. |