Sausage Kale And Mushroom Pot Pie

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Updated. Originally posted 6th Feb 2018

This comforting sausage, kale and mushroom pot pie is so comforting and perfect for a cozy fall winter meal. The whole house smells delicious as your baking this dish in the oven. Sauteed onions, garlic, herbs, sausage and mushrooms are the base flavours for this pot pie. Kale is stirred in for an iconic pairing all under a buttery pie crust - store bought or homemade - you chose. Tuck right into pure comfort!

Sausage Kale And Mushroom Pot Pie

What’s better than hearing the crust crackle and flake away while you make you dig into that pot pie? So good. I am also a fan of pot pies because of how easy and versatile they can be and can be made pretty quickly especially if you have some good pie crust or even puff pastry hanging around in your fridge or freezer.

Sausage Kale And Mushroom Pot Pie

Sausage Kale Pot Pie Ingredients

  • OLIVE OIL & BUTTER: For sautéing the veggies and sausage. Feel free to use one or the other
  • SAUSAGE: I like using spicy Italian sausage - pork sausage but feel free to use any type of sausage or ground meat.
  • ONION & GARLIC: I use yellow onion but you can use red onion or white onion and use as much or as little garlic as you like
  • MUSHROOMS: I like other use cremini mushrooms but any mushroom variety you prefer works here or you could use a blend.
  • ALL PURPOSE FLOUR: This is for thickening the filling/gravy or making a roux.
  • SPICES & SEASONING: My fav combo for this pot pie is fresh thyme and fresh rosemary or you can use dry herbs instead. You might also like to add some chili flakes or even some oregano or paprika for some colour. Adjust amounts to taste.
  • BROTH: I like to use either store bought or homemade chicken broth and if you are using store bought chicken broth or chicken stock - I recommend using low sodium chicken broth
  • MILK: I like to add more richness to the filling or the gravy so instead of using broth alone for all the liquid I use some milk as well or you could use cream for an even richer gravy.
  • PARMESAN CHEESE: This adds flavor to the filling.
  • PIE CRUST: Make this dish easy on yourself and use a store-bought, refrigerated pie crust or puff pastry. I have included my homemade pie crust below if you prefer.
  • EGG: For the egg wash over the pie crust.
  • ADD INS: Feel free to deglaze the pan with a little white wine for extra flavor. Feel free to add in extra vegetables - this would be great with some butternut squash, carrots & celery, peas or even cooked broccoli.

Sausage Kale And Mushroom Pot Pie

How To Make Sausage & Kale Pot Pie (full details in recipe card below)

  1. Cook Sausage: Saute until browned and cooked through
  2. Cook Mushrooms & Aromatics: Add them to pan with sausage and continue to saute until softened and starting to brown
  3. Make Roux: Sprinkle the flour over the sausage kale mixture and stir cooking until absorbed then stir in the broth and cream or milk and parmesan cheese. Simmer until thickened.
  4. Stir in Kale: Cook just until wilted
  5. Transfer Filling: Transfer to greased baking dish/pan or you can leave it in the skillet if baking it in there.
  6. Prepare Crust: You may need to roll out the pie crust or puff pasty over a lightly floured surface to get it to the shape of your dish.
  7. Top Filling With Crust: Place dough over filling gently, crimp or seal off edges, cut vents into the middle with a sharp knife. Brush whole surface of pie dough with egg wash
  8. Bake: Bake until crust is golden brown and cooked through.
  9. Rest: Allow the pot pie to rest 15 minutes out of the oven before digging in to enjoy.

Sausage Kale And Mushroom Pot Pie

Sausage & Kale Pot Pie Storage, Make Ahead, Re-heating and Freezing:

  • STORAGE: Leftover pot pie will last in the refrigerator for 3 to 4 days. To store, let the pot pie cool completely, then cover it tightly with plastic wrap, foil, or an airtight container before refrigerating. I usually store in the baking dish I baked it in and scoop out portions and place in oven proof dish to reheat in the oven.
  • MAKE AHEAD: Prepare the filling and top it with the dough as early as a day ahead. Wait until you’re ready to bake the pie to brush with egg wash. The egg wash will dry out and crack as the pie bakes if you brush it on too early. If you are worried about the top inside layer of crust getting soggy, add the crust just before you bake it.
  • REHEATING: Once the chicken pot pie has been cut and served, I find the best way to reheat it is to cover it with aluminum foil and reheat it in the oven or air fryer for 15 minutes, or until warmed through. The oven is the best way to reheat because it will help the crust stay some what crispy although it will not quite be as crispy or flaky as it is when it’s freshly baked. Reheating in the microwave is fine too but your crust will not get as crispy.
  • FREEZING: To freeze this pie unbaked, assemble the pot pie, but don’t brush the egg wash on or bake it. Cover the unbaked pot pie with foil and freeze for up to 3 months. Thaw in the fridge overnight. Thirty minutes prior to baking, remove the dish from the fridge to give dish time to warm up. Brush the egg wash on the dough and bake for 30 minutes in a 400°F oven.

This dish made us and our bellies quite happy and the leftovers were just as good if not better as the flavours and herbs had time to meld and marry overnight. I know you and your family will love this as well and hope you give it a try! It’s pure comfort food.

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Recipe

Servings: 4-6
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hour 20 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter (sub with more olive oil as an alternative)
  • 1 lb Italian sausage, casings removed and meat broken into 3/4-inch pieces
  • 1 medium onion, peeled and diced
  • 1 pound of mushrooms, chopped or sliced
  • 3 cloves of garlic, peeled and minced
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup milk (I use whole milk)
  • ¼ cup grated Parmesan cheese
  • 1 bunch kale, stems removed and chopped (approx 3 cups)

For Crust

  • 1 store bought or homemade pie crust or puff pastry (homemade pie dough.crust recipe below)
  • 1 egg beaten for egg wash

Directions

  1. Preheat oven to 400°F and lightly grease baking pan or baking dish and set aside. (I usually use a casserole dish but you can use a 10 inch skillet or a deep dish pie plate)
  2. Heat the oil and melt butter in a large skillet over medium-high heat. Add the sausage and cook, breaking the pieces up with wooden spoon until browned, 4 to 6 minutes.
  3. Add the onions, garlic, rosemary, thyme and mushrooms and season with salt and pepper and cook, stirring, 7-10 minutes or until softened and starting to brown.
  4. Sprinkle the flour over mixture and cook, stirring, for 1 minute.
  5. Stir in the broth, milk and parmesan cheese, bring to boil then reduce heat to medium and simmer 6-10 minutes stirring often or until reduced and thickened.
  6. Add the kale, and cook, stirring, until the kale is wilted, 2 to 3 minutes.
  7. Transfer filling to prepared baking dish.
  8. Rollout pie crust or puff pastry on a flour dusted working area until you have it rolled out to a little bigger than the dish.
  9. Transfer onto the dish, fit it gently into the dish with your fingers, trim excess edges and roll in the edges or place them over the lip of the dish and crimp them with fingers or fork. Either way is fine. (I rolled my edges in for this one)
  10. Brush pastry with egg wash and cut 4 slits/vents into the pastry crust in the middle of the pie.
  11. Transfer dish to a baking sheet (optional to catch any spills) and into preheated oven and bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 10-15 minutes before digging in.

Recipe Note

  • If you prefer a bottom crust as well for this recipe you can add it. Allow filling to cool down to room temperature then lightly butter your baking dish or pie plate and line with one of the pie crusts. Then proceed with adding the filling and the top crust. I would suggest baking at higher temp 425 degrees F for 35 minutes tenting top with foil if top is browning too quickly. To prevent a soggy bottom I recommend using a metal pie plate/baking dish that will conduct heat better and help the bottom crust cook crispier.

Quick And Easy Homemade Pie Crust Recipe

Ingredients

  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 stick cold unsalted butter, cubed
  • 4-8 tablespoons ice water, divided (¼ -½ cup)
  • 1 egg yolk, for egg wash for crust

Directions

  1. In a large bowl, whisk the flour, andsalt. You could also make this in food processor pulsing a few times to combine.
  2. Add the butter, working it into the flour mixture with your fingers or a pastry blender until butter is pea-sized
  3. Stir in 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, until mixture begins to hold together.
  4. Turn the dough out onto a lightly floured surface and press until dough has formed. Do not overwork or the crust will be tough. Shape into a flattened disk. Wrap with plastic wrap and refrigerate for 30 minutes or overnight. When ready to bake the pie remove dough from fridge. On a lightly floured work surface, roll the pie dough to size. Roll the dough around the rolling pin and unroll it over pie plate or pie pan. Crimp or seal off ends, cut vents into the dough in the middle. Brush with egg wash and then bake as directed.

Adapted from Real Simple and BBCGoodfood

Sausage Kale And Mushroom Pot Pie