If you’re craving a savory, hearty dish that combines flaky buttery crust with rich, creamy sausage gravy, this Sausage Gravy and Biscuit Pie is your new go-to comfort meal. Perfect for brunch, dinner, or anytime you want that warm, indulgent feeling on your plate, this recipe is surprisingly simple and full of flavor.
Why You’ll Love This Sausage Gravy and Biscuit Pie
- Rich and Creamy: The homemade sausage gravy is silky and full of depth.
- Flaky Puff Pastry Crust: Buttery layers that perfectly contrast with the hearty filling.
- Easy to Make: Just a few ingredients and straightforward steps.
Ingredients For Sausage Gravy and Biscuit Pie
- 1 pound ground sausage (sage or spicy for a bold flavor)
- 2 cups whole milk
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground sage
- ½ teaspoon crushed red pepper flakes (optional for heat)
- 1 package puff pastry, thawed (or homemade)
Instructions For Sausage Gravy and Biscuit Pie
Cook the Sausage
In a large skillet over medium heat, brown the sausage, breaking it into small crumbles as it cooks. Cook for about 7–10 minutes until no pink remains. Sprinkle the flour over the sausage, stir well, and cook for 2 minutes to remove the raw flour taste.
Make the Gravy
Gradually pour in the milk, stirring constantly to avoid lumps. Increase heat slightly and bring to a gentle boil, stirring often. Let the gravy thicken for about 5 minutes. Season with salt, pepper, sage, and red pepper flakes. Adjust seasoning to taste. Set aside to cool slightly.
Assemble the Pie
Preheat oven to 375°F (190°C). Lightly flour your surface and roll out one puff pastry sheet to fit a 9-inch pie dish with some overhang. Press into the dish. Spoon the cooled sausage gravy evenly over the crust. Roll out the second pastry sheet and place it on top. Trim edges, crimp to seal, and cut slits for steam to escape.
Bake the Pie
Bake in the center rack for 25–30 minutes until golden and puffed. Cover edges with foil if they brown too quickly. Cool for 10 minutes before slicing.
Pro Tips for Perfect Sausage Gravy and Biscuit Pie
- Use fresh sage if you can for an aromatic touch.
- Keep an eye on the gravy consistency add more milk if it’s too thick.
- Let the pie rest before slicing to prevent the gravy from spilling.
Frequently Asked Questions about Sausage Gravy and Biscuit Pie
Can I use a different type of sausage for this pie?
Yes! You can use mild, spicy, or even breakfast sausage depending on your flavor preference. Just adjust the seasoning accordingly.
What can I substitute for puff pastry?
If you don’t have puff pastry, you can use biscuit dough or pie crust as alternatives, but puff pastry gives the best flaky texture.
Can I make this recipe ahead of time?
Absolutely! Prepare the filling and assemble the pie, then refrigerate it overnight. Bake it fresh the next day for best results.
Is it possible to freeze the assembled pie?
Yes, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and foil, then bake from frozen, adding extra baking time.
How do I make the gravy thicker or thinner?
For thicker gravy, cook it a bit longer to reduce. For thinner gravy, gradually add more milk while stirring until you reach the desired consistency.
