We went on a trip, chicken pot pies were a definite favorite. Even after we’ve had that many, they kept their surprising element and were just never disappointing.
It wasn’t until a little later when we casually looked up the calorie and nutrition facts… we haven’t had another one since.
That’s why we’re gonna make our own from scratch, so we can still keep that little tradition going. To share this recipe with you and turning this classic into a Sunny Breakfast-Brunch Pot Pie feels just about right.
The combination of the egg, flaky crust and creamy potato – sausage filling might be able to make you want to keep these sunnies in your brunch rotation too.
6 ounces breakfast sausage
3 tablespoons unsalted butter
3 red potatoes, chopped
1/2 small onion, diced
1 garlic clove, minced
5 sweet peppers, thinly sliced (or 1 diced bell pepper)
1 tablespoon minced thyme, plus more for garnish
1 tablespoon thinly sliced chives
3 tablespoons all purpose flour
1 1/2 cups whole milk
salt and pepper to taste
1 sheet frozen puff pastry, thawed
4 medium eggs
Preheat oven to 400˚F.
Sausage gravy filling: Place a large skillet over medium-high heat and brown/crumble sausage, about 4 minutes. Transfer sausage to a mixing bowl and set aside.
Drain grease from skillet, add butter and melt over medium heat.
Add potatoes and onion and sauté for 6 to 8 minutes or until potatoes turn tender and onions lightly caramelize. Season with salt and pepper.
Add garlic and sweet peppers and continue to sauté for 2 to 3 minutes. Stir in herbs. Sprinkle flour over mixture and stir together for about 2 to 3 minutes. Slowly stir milk into the mixture and continue to stir until gravy is smooth and mixture is thick enough to coat the back of a wooden spoon. Fold sausage back into the gravy mixture and adjust seasonings. Set aside and keep warm.
Puff pastry topping: Cut thawed puff pastry sheet down the middle, both vertically and horizontally, so you have 4 even rectangles. Using a 2 1/2 inch circle cutter, cut a circle out of each piece of puff pastry. Place each rectangle, plus cut circle onto a parchment lined baking sheet and bake for about 10 minutes.
To assemble: Divide the filling mixture amongst 4, 6″ skillets. Remove par-baked puff pastry rectangles from the baking sheet and set each one over a gravy filled skillet and gently press. Crack an egg into the cut out circle of each pastry rectangle and place mini skillets onto the baking sheet (circles of puff pastry should still be on the tray).
Place baking sheet back into the oven and reduce temperature to 375˚F.
Bake pot pies for 15 to 20 minutes or until the puff pastry is golden brown and the egg whites have set, with the yolks still runny. Lightly season with salt and pepper, top with minced thyme and serve immediately.