This Biscuit Topped Italian Sausage Pot Pie is comfort food done right. It’s your favorite chicken pot pie Italian style! Sausage, mushrooms, onions and peppers in a rich tomato gravy topped with biscuits that are crisp on the outside and tender on the inside. This is a meal your whole family is guaranteed to LOVE!
This is a sponsored post on behalf of Crisco® All-Vegetable Shortening. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
There’s nothing better than a delicious comfort food dish on a fall/winter night. Am I right?
When my good friends at Carusele came to me to participate in their Baking at Home campaign, sponsored by Crisco® to create a dish using their All-Vegetable Shortening I decided I steered away from the usual pie recipe. We already all know that their shortening makes the most delicious pie crusts. I decided I was going to go the savory route and whip up this Biscuit Topped Italian Sausage Pot Pie.
We’ve got a family full of Italian food lovers at our house, so this pot pie checks all the boxes. And it’s a quick and easy meal to throw together when you’re pressed for time during the busy holiday season ahead.
Crisco® has been a trusted brand in the kitchen for over 100 years. I grew up baking and cooking with Crisco cooking oils and shortenings. Their products are always in my pantry. Crisco shortening baking sticks contain 50% less saturated fat than butter and they make for a perfect pie crust, fluffy frosting and tender cookies and cakes.
I’ve used some Clabber Girl Baking Powder, the #1 baking powder in America to lighten the texture of the biscuits and give them volume. I have also used spices from Spice Islands® to give this pot pie over the top flavor. Their spices are the highest quality and they’re always in my spice cabinet.
Deliciously Savory Biscuit Topped Italian Sausage Pot Pie
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 and the biscuits 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
- Clabber Girl baking powder
- kosher salt
- black pepper
- Crisco® 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
- Spice Island Oregano
- Spice Islands Sweet Basil
- Spice Islands Crushed Red Pepper Flakes
- Marsala wine
- crushed tomatoes in purée
- granulated sugar
- Italian cheese blend shredded cheese
- grated Parmesan cheese
You’ll only need a handful of ingredients for the biscuits and they’ve got a smidge of Parmesan cheese to give them the most wonderful cheesy flavor. And I just know you’ll really enjoy the flavorful filling of this pot pie. The combination of spices from Spice Islands of oregano, sweet basil and crushed red pepper flakes give this dish a zesty taste.
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.
I hope you folks give this Italian favorite a try this comfort food season. It won’t disappoint.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
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.
More Delicious Comfort Food Recipes to Enjoy
Biscuit Topped Italian Sausage Pot Pie
Print Recipe Pin RecipeIngredients
Biscuits
- 2 cups all-purpose flour
- 3 tsp. Clabber Girl baking powder
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 Tbsp. Crisco All-Vegetable Shortening, chilled and cut into small cubes, I use the baking sticks
- 3 Tbsp. unsalted butter, chilled and cut into small cubes
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
Italian Sausage Filling
- 1 Tbsp. olive oil
- 16 oz. bulk Italian sausage, hot or sweet
- 1 cup yellow onion, roughly chopped
- 1 cup green bell pepper, roughly chopped
- 8 oz. mushrooms, sliced
- 4 cloves garlic, minced
- 1 tsp. kosher salt
- 1 1/2 tsp. Spice Islands Oregano
- 1 1/2 tsp. Spice Islands Sweet Basil
- 1/4 tsp. Spice Islands Red Pepper Flakes
- 1/2 cup Marsala cooking wine
- 1 28-oz. can Crushed Tomatoes in puree
- 1 Tbsp. granulated sugar
- 1 1/2 cups shredded Italian Cheese blend
- 1/4 cup grated Parmesan cheese
Instructions
Biscuits
- Preheat oven to 425 degrees. Lined a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, baking powder, kosher salt and pepper.
- 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 above) onto your prepared sheet and bake for 12-14 minutes until lightly browned. Remove from oven and set aside.
Italian Sausage Filling
- Lower your oven temperature to 400 degrees.
- While your biscuits are baking, 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. Drain 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.
- 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.
- 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.
Notes
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