Sausage and Apple Pot Pie

Sausage and Apple Pot Pie

This recipe is perfect for dinner on a cold evening, and it’s surprisingly easy to make. It only needs 1 or 2 eggs, depending on your crust. The filling is easily customizable – swap in your favorite veggies or use whatever you have on hand. The sausage is also completely up to you – we used meatless vegan sausage and turkey sausage but use whatever you’d like. You can also make a crust from scratch, but we used box mixes. Chrisie used Bisquick and Holly used a gluten free cornbread mix and they were both great. As always, we’re including our gluten and dairy free substitutions.


1 Box of Bisquick, Corn Bread Mix, or all purpose biscuit mix – follow ingredient list on box

1 lb sausage of your choice, crumbled or sliced

2 large apples, cored and chopped into pieces

1 large onion, diced

2 stalks of celery, diced

2 large carrots, peeled an diced

1 cup of peas, fresh or frozen

2 cloves of garlic, minced

3 tablespoons of flour – we used Bob’s RedMill 1-1 gluten free

1 cup of broth – vegetable, chicken, or beef

1 teaspoon of dried sage or thyme, whichever you like better

Salt and Pepper to taste


Preheat oven to 350

In a very large oven-safe skillet or a dutch oven, add a generous splash of olive oil and began cooking onions over medium/low heat. Cook for 5 or 6 minutes, then add the sausage.

Cook the sausage, stirring to break up crumbles until the sausage has rendered fat and is no longer pink.

Remove sausage from the skillet and set aside. In the sausage fat, fry the carrots and celery for 5 minutes. Add the apples, peas, and garlic. Cook for another 5 minutes or until the veggies have softened.

Sprinkle the flour over top of the veggies and stir to incorporate. Add the broth and seasonings and stir until a gravy has formed. Return your sausage to the pan and stir everything together.

Following the box directions, mix together your biscuit or corn bread batter. Spread it over the filling, or drop by large dollops over the filling.

Bake for 30 minutes, or until the filling is bubbling and the top has browned. Let cool for at least 10 minutes before serving. Enjoy!

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