There’s something about autumn and winter that just makes me start craving comfort food. As soon as the temperature drops a couple of degrees, cozy and comforting dishes always come into rotation. This recipe for Italian Sausage Pot Pie is sure to become a family favorite.
While some comfort foods require all day cooking, this flavor packed dish comes together in under an hour. With the help of a few pantry staples you can have a meal on the table that not only willy our family love, but that you can feel good about serving.
A Well Stocked Pantry
I love stocking my pantry and refrigerator with items that I can use in multiple ways. Having things on hand like canned tomatoes and prepared pie crust dough make recipes like this ideal for a beautiful weeknight meal.
When you hear canned tomatoes you might not think pot pie, but pot pies are such a versatile canvas for being creative and having fun with flavors. They’re also a great way to add a lot of vegetables to one dish, like this Italian Sausage Pot Pie.
A trio of peppers, yellow, red, and orange, join the tomatoes, adding sweetness and color to the savory bold sausage. Onions and garlic round out the aromatics and shredded mozzarella adds a layer of creamy decadence.
For this recipe I am using Tuttorosso’s Southern Vineyard Petite Diced Tomatoes. With just one ingredient you are adding the flavors of crisp white wine, aromatic onions, rich olive oil, and the sass of black pepper.
I love that Tuttorosso utilizes steam to preserve their tomatoes, giving them that just picked from the vine flavor. They are free of artificial preservatives, and the non-BPA lined cans help lock in the freshness as opposed to a tinny bite. These tomatoes are perfect for giving depth and dimension to all of your Italian inspired creations. When I serve my family a dish with Tuttorosso tomatoes, I know I am serving them the best quality food.
Easy as…Italian Sausage Pot Pie
I love this dish both for it’s hearty comforting flavors, but also for how easy it comes together. Let’s take it step by step so you’re on your way to slicing into this fall favorite.
- Sauté your sausage. Let it get a little browned and crispy.
2. Drain any excess fat before sauteing your vegetables in the same pan. The residual drippings will add flavor.
3. Once your vegetables are tender, add the Tuttorosso Southern Vineyard Petite Diced Tomatoes. Season with salt and pepper and dried oregano. You are going to add the sausage back in at this point along with a splash of water and allow the mixture to simmer.
4. Roll out your refrigerated pie crust to the size of your baking dish. If the dough seems like it might stick to your cutting board dust it with a little flour.
5. After assembling your Italian Sausage Pot Pie, brush the top of the pie crust with an egg wash to help it get golden and give it a glossy finish. An egg wash is simply an egg yolk beaten with a splash of water.
6. Bake until golden brown. Since the filling is already cooked you are simply baking the crust.
This recipe is a great weekday meal and also make ahead. You can prepare the filling earlier and then top it off with your pie crust when ready to bake.
You can also customize the flavors to your own personal preference by picking your favorite Italian sausage. Either hot or sweet would work in this dish, as well as a combination of the two. Pork Italian sausage, turkey sausage, and chicken all work in this recipe.
Are you looking for more easy weeknight meals? Check out my recipe for The Ultimate Chicken Paprikash.
Italian Sausage Pot Pie
- oven safe skillet/cast iron
- 2 tbsp olive oil
- 1 lbs Italian sausage, ground
- 1 onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 orange pepper, chopped
- 2-3 garlic cloves, minced
- 14.5 oz can Tuttorosso Southern Vineyard Petite Diced Tomatoes
- salt and freshly cracked pepper to taste
- 1 tsp dried oregano
- 1 cup mozzarella, shredded
- 1 store bought pie crust
- 1 egg yolk
- Heat a large oven safe skillet over medium heat with the olive oil. Add the sausage and sauté until browned.
- Remove sausage from the pan and drain any excess fat.
- In the same pan add the onions, peppers, and garlic and sauté until tender, approximately 10 minutes.
- Add the can of Southern Vineyard Tomatoes and season with salt, pepper, and oregano. Continue to stir.
- Add the sausage back into the pan along with 1/2 cup of water. Allow to simmer for 20 minutes.
- Preheat oven to 350 degrees.
- Stir the mozzarella cheese into the sausage and tomato mixture.
- Cover the skillet with the pie crust. If not quite large enough you may need to roll out. Make sure to seal the edges.
- Beat the egg yolk with a few drops of water. Brush the top of the crust with the egg wash.
- Bake for 35-45 minutes until the crust is golden brown. Allow to cool slightly before slicing.
- Buon appetito!