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Italian Sausage Pot Pie

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.
Prep Time 20 minutes
Course Main Course

Equipment

  • oven safe skillet/cast iron

Ingredients
 
 

  • 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

Instructions
 

  • 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!

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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