Biscuit Topped Italian Sausage Pot Pie

There’s nothing better than a delicious comfort food dish on a fall night. Am I right?

We’ve got a family full of Italian food lovers at our house, so this Biscuit Topped Italian Sausage Pot Pie checks all the boxes. And it’s a quick and easy meal to throw together when you’re pressed for time.

Why You’ll Love this Recipe

This pot pie has got a zesty tomato gravy loaded with all the veggies just like the classic chicken pot pie, but Italian style. It’s packed with mushrooms, onions, peppers and garlic. The biscuits on top are soft and tender on the inside and nice and crispy on the outside. They make the PERFECT topping for this fabulous comfort food dish this season.

Biscuit Ingredients

• all-purpose flour
• baking powder
• kosher salt and pepper
• All-Vegetable Shortening
• unsalted butter
• grated Parmesan cheese
• heavy cream

Italian Sausage Filling Ingredients

• olive oil
• bulk Italian sausage (hot or sweet)
• yellow onion
• green bell pepper
• mushrooms
• garlic
• kosher salt
• dried oregano
• dried basil
• crushed red pepper flakes
• marsala wine
• crushed tomatoes in purée
• granulated sugar
• Italian cheese blend shredded cheese
• grated Parmesan cheese

The filling also has some added shredded Italian cheese blend and grated Parmesan cheese. If you can find shredded mozzarella and provolone that works well too. You add the cheese and then gently mix it in before you top the filling with the biscuits and bake until everything is heated through.

Step-By-Step Instructions

The first step will be to make your biscuit topping. You’ll whisk together flour, baking powder, kosher salt and pepper. 

Then you’ll add the shortening and butter and using your fingers, rub the shortening and butter into the flour until the the mixture looks like coarse crumbs. Mix in the Parmesan cheese. Make a well in the center and add the heavy cream. Stir until the dough just comes together.

Crumble the dough into pieces (as picture below) onto your prepared sheet and bake for 12-14 minutes until lightly browned. Remove from oven and set aside.

The second step is to make your sausage filling. You’ll heat the olive oil in a large deep cast iron skillet over medium-high heat. Add the Italian sausage and cook, crumbling with a wooden spoon until lightly browned, then drain the fat.

Add the onion, green pepper, mushrooms, kosher salt, oregano, basil and red pepper flakes to the skillet. Cook over medium-high heat for 5-7 minutes, until softened, stirring often. Add the garlic and continue to cook for one minute. Stir in the Marsala cooking wine and cook until mostly evaporated. Stir in the crushed tomatoes and granulated sugar and cook until the mixture begins to bubble, stirring often. Remove from the heat.

The third step is to sprinkle the filling with both cheeses and gently mix in. Top the filling with the biscuits. You can use as many will fit on top of the filling and save the rest in an airtight container for snacking. Take it from me, they will not go to waste. And you’ve probably already eaten a few fresh from the oven before you’ve even gotten to this point.

The final step is to bake for 10-12 minutes on the second to the lowest rack in your oven until the biscuits are nicely browned and you see some bubbling around then edges of the skillet. Remove from the oven and let stand for about 5 minutes before serving.

A Few Cook’s Notes for Biscuit Topped Italian Sausage Pot Pie

I used spicy bulk Italian sausage for this recipe, but if you like things milder you can use sweet.

If you can’t find bulk Italian sausage you can just buy the links and remove it from the casings.

You can used Italian Cheese Blend shredded cheese for the recipe or if you can find shredded mozzarella and provolone you can use that. I’ve used either or and they both work perfectly.

You may have more biscuit pieces than needed for the topping, but they will keep in an airtight container and they’re great for snacking or enjoying with soup.