• Servings 6 pies
  • Prep 40 min
  • Cook 30 min
  • Cuisine
  • Skill Level

Sausage Pot Pie


  • 1 lb of bulk pork sausage
  • 1 cup cubed cooked smoked ham
  • 1 green bell pepper, chopped, about 1 cup
  • 1/2 cup of onion, chopped
  • 1 stalk of celery, chopped
  • 1 tsp ground sage
  • dash of kosher salt and fresh cracked black pepper
  • 1 can of condensed cream of chicken soup
  • 4 cups apples, thinly sliced
  • Pastry:
  • 1/3 cup plus 1 tbs of shortening
  • 1 cup flour
  • 1/4 cup Parmesan cheese
  • dash of kosher salt
  • 2 to 3 tbs of cold water
This is an absolutely delicious  version of the classic  pot  pie.
  • Cook sausage in a saute pan until done. About 10 minutes, drain.
  • Stir in ham, green pepper, onion, celery,sage, salt, pepper and condensed soup.
  • Divide sausage mixture into 6 (10 oz) individual casserole or custard dishes.
  • Place apples on sausage mixture in each casserole.
  • Prepare pastry.
  • Gather into ball and divide into 6 equal parts.
  • Roll each part 1 inch larger than casserole.
  • Fold in half and place on casserole and unfold.
  • Seal pastry to the edge of casserole and cut several slits on the top.
  • Bake in a preheated 375 degree oven until the crust is brown, about 30 minutes.
  • Cut shortening and cheese into flour and salt until particles are the size of small peas.
  • Sprinkle in water, 1 tbs at a time, tossing with a fork until all four is moistened and pastry almost cleans the side of a bowl. Add more water if necessary.

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