Mushroom and Sausage Pot Pie With Biscuit Topping

45 mins Prep Time

45 mins Cook Time

Written By

Vicky Tran

There's a reason why the saying "easy as pie" exists. Oftentimes the filling comes together very quickly with just a handful of ingredients. I love doing this sausage and mushroom version because just about any sausage works, and there's something to be said about the binding sauce that's made with whole milk and mushrooms that harkens back to the comforting creaminess of mushroom soup. PRO TIP: make the biscuits in advance by up to a week and store them in the freezer. This saves on time but the biscuits actually bake much better if the butter in the dough is baked straight from frozen.

Ingredients

Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
100 grams unsalted butter, ice cold
3/4 cup whole milk

Filling

1 tablespoon olive oil
1 pound fresh turkey sausage, removed from casing
2 ribs celery, sliced
1 medium yellow onion, thinly sliced
1 pound mushrooms (any combination, cut down to bite size)
4 garlic cloves, minced
2 tablespoons unsalted butter, plus additional for brushing
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup low-sodium chicken stock
1/2 cup whole milk
1/2 cup frozen peas
2 thyme sprigs, leaves only
10 sage leaves, chopped
Kosher salt, as needed
Black pepper, as needed

Directions

Mushroom and Sausage Pot Pie With Biscuit Topping

4 Steps

Step 1

Prepare the biscuits: Mix the all-purpose flour, baking powder, sugar and kosher salt together. Grate the cold butter and work it into the dry mix with your hands. Add whole milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter, fold it over a few times by hand to get it into a 1-2 inch thick layer and using a cutter or rim of a glass about 2 ½" in diameter cut between 8-10 biscuits (any leftover trim can be quickly reworked by hand to form a biscuit as well). Transfer to a parchment-lined baking sheet, wrap well and freeze for 4 hours or overnight until ready to bake.
Step 2

Heat a large oven proof shallow braiser or saute pan on medium high heat, add in olive oil and the sausage and begin browning. Break up the sausage into chunks using a wooden spoon until most of the sausage is deeply browned (no need to worry about cooking the sausage through entirely as it will continue to cook when baking). Remove the sausage from the pan and turn the heat down to medium.
Step 3

Add in the sliced celery as well as the sliced onions and cook until vegetables are beginning to soften. Add in the unsalted butter, mushrooms and begin cooking until the mushrooms just begin to soften. Add in the minced garlic as well as the all-purpose flour and cook for another 2 minutes. Deglaze with the white wine, simmer until almost all of the wine has evaporated. Add in the chicken stock and whole milk and bring just to a simmer. Add in the frozen peas, thyme leaves and chopped sage and browned sausage. Adjust seasoning with kosher salt and black pepper.
Step 4

If not using an oven safe pan, transfer the filling to a casserole or baking dish. Top with the frozen biscuits, making sure to leave about 1-2 cm of space between each biscuit. Brush the top of the biscuits with melted butter and bake in a preheated 425°F oven for 30-35 minutes until bubbly and the biscuits are evenly browned and cooked through. Allow to stand for 5 minutes before serving.