Italian Sausage & Chicken Pot Pie

This recipe is fun to make in individual servings, as well, but making the whole pie is a bit quicker and I was definitely short on time for actual cooking on this night for dinner…


There are some make-ahead tricks that will help you save time and money for this dish!

Due to the craziness of my night when I shot this particular recipe, I unfortunately don’t have a picture of the pie cut into. I’ll admit, it’s not the most beautiful colored dish (topping each slice with a bit of chopped fresh parsley definitely boosts the color and flavor a bit but it’s not necessary).

I will tell you though… no matter what you think of the look of this pie, it is comforting, gratifying, and downright delectable…

Make it on a day you need some extra comfort… it will be delicious no matter when you decide to pop it in the oven!

Let’s start with the make-ahead portion… the shredded chicken!

Now, you could just buy a rotisserie chicken, remove the skin and shred up the pre-cooked bird, but it’s definitely CHEAPER to just roast chicken breasts yourself. It takes a little more time so if you’re in a time crunch and aren’t worried about the money then you can buy it pre-cooked.

Roasting the chicken is really simple though… seriously, you CAN do it and it will give you juicy, delicious shredded chicken for your pot pie!


Just pre-heat your oven to 350°F. Then line a rimmed baking sheet with foil. I spray mine with cooking spray to ensure the chicken won’t stick. Pat 1 pound worth of boneless, skinless chicken breasts dry and place them on the baking sheet. Drizzle them on both sides with olive oil and sprinkle with a little salt and pepper on both sides.

Roast the chicken for 30-35 minutes (smaller chicken breasts may need a bit less time… extra large chicken breasts will likely need the full 35 minutes or even slightly more).


Move all of it to a large cutting board or plate until it’s cool enough to shred.



Just the name “Pot Pie” is comforting, isn’t it? This pot pie is not something you can get from any frozen box though… it’s the real deal!

Start making the filling for the pot pie by browning up some sausage…

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Remove the sausage with a slotted spoon to a paper towel-lined bowl or plate. Set it aside for now.

While the sausage is browning, chop up an onion and a garlic clove…


After you take out the sausage, melt some butter in the pot with any leftover drippings from the browned sausage. Toss in the onion with some salt and pepper…


Then add in the garlic…


Next comes a good amount of flour…


Don’t be alarmed by the amount of flour or the consistency… all will be well soon.

Crank up the heat a bit and pour in whole milk and chicken broth and whisk CONSTANTLY. This will, eventually, break up all the clumps of flour and the sauce will thicken!


When the sauce is nice and thick, you stir in the shredded chicken, the browned sausage, and some frozen peas…


Then it’s time to taste and season as needed with salt and/or pepper! When you’re happy with the flavor, stir in some finely chopped fresh parsley…


And the filling is done!

Pour the filling into a 10-inch DEEP dish pie pan that you’ve greased. You DEFINITELY need the DEEP-dish pan…


Do you see why? The filling just barely fits!

You could definitely scoop the filling into large ramekins if you want to do individual pot pies.

Roll out one pre-made, refrigerated pie crust just a bit. Then make an egg wash with 1 egg and 1 TBSP of water.

Brush the edges of the pie pan with the egg wash to help the crust adhere better, then I drape the crust right over the top. If you are doing individual pot pies you’ll need to roll out the crust a bit and then cut out circles that are slightly larger than the tops of the ramekins or bowls you are using.


Finally, cut off the excess dough, brushed the top of the crust lightly with the egg wash so it would brown nicely in the oven, and cut a few slits in the crust to allow it to vent while cooking.

Place the pie on a large, foil-lined rimmed baking sheet. Bake for 50-60 minutes until the crust is nice and golden brown all over and the filling is bubbly. For individual pot pies it will take less time to cook, but you’ll still be looking for pie crusts that are nicely browned and a filling that is bubbling!


Dinner is served!! Let the pie cool for about 20 minutes on a wire rack before cutting into it. This will allow the filling to set a bit so it’s not so soupy when you serve it up. Trust me, it WILL thicken to the point where you have actual slices to serve!

But, even if your eaters are TOO hungry and you need to cut in right away… it will still be just as decadent and delicious!!


THE COST: This is a GREAT deal!! The total cost is just $8.79, so for 8 servings it’s only $1.10 per serving!

If your eaters are really hungry and you get less servings out of it, the cost is still VERY low. WOOHOO!!

And, I didn’t forget… here is your handy-dandy Recipe and Shopping List!

Happy Economical Eating! 

Love, Jenna

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