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Italian Sausage Pot Pie
A hearty filling of rich Italian sausage, a trio of peppers, and Italian inspired tomatoes is topped in a golden crust.
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Prep Time
20
minutes
mins
Course
Main Course
Equipment
oven safe skillet/cast iron
Ingredients
US Customary
Metric
▢
2
tbsp
olive oil
▢
1
lbs
Italian sausage, ground
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1
onion, chopped
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1
red pepper, chopped
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1
yellow pepper, chopped
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1
orange pepper, chopped
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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
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1
cup
mozzarella, shredded
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1
store bought pie crust
▢
1
egg yolk
Instructions
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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.
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In the same pan add the onions, peppers, and garlic and sauté until tender, approximately 10 minutes.
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Add the can of Southern Vineyard Tomatoes and season with salt, pepper, and oregano. Continue to stir.
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Add the sausage back into the pan along with 1/2 cup of water. Allow to simmer for 20 minutes.
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Preheat oven to 350 degrees.
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Stir the mozzarella cheese into the sausage and tomato mixture.
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Cover the skillet with the pie crust. If not quite large enough you may need to roll out. Make sure to seal the edges.
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Beat the egg yolk with a few drops of water. Brush the top of the crust with the egg wash.
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Bake for 35-45 minutes until the crust is golden brown. Allow to cool slightly before slicing.
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Buon appetito!
Notes
For this recipe I am using
Tuttorosso Southern Vineyard Petite Diced Tomatoes
. They include the flavors of white wine, olive oil, onions, and black pepper.
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@uncomplicatedchef
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#uncomplicatedchef
!