Biscuit Topped Italian Sausage Pot Pie

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!

Prep Time35

Cook Time35

Total Time1 10

Course: Main Dish

Cuisine: Italian

Keyword: biscuits, Comfort Food, Crisco All-Vegetable Shortening, Italian sausage, pot pie

Servings: servings

Calories: 908kcal

Author: MaryAnn Dwyer

Ingredients

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

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.

Nutrition