Savory Sausage, Gravy, and Biscuit Pie (Print version)
A hearty biscuit-topped pie filled with creamy peppered sausage gravy and baked until golden.
# Ingredients:
For the crust and filling
01 -
1 refrigerated 9-inch pie crust
02 -
1 lb (450 g) pork breakfast sausage
03 -
3 tablespoons (42 g) unsalted butter
04 -
1/3 cup (42 g) all-purpose flour
05 -
3 cups (720 ml) whole milk
06 -
1 teaspoon kosher salt, plus more to taste
07 -
1 teaspoon freshly ground black pepper
08 -
1/4 teaspoon garlic powder
For the biscuit topping
09 -
1 can (16.3 oz / 462 g) refrigerated buttermilk biscuits, 8-count
10 -
1 tablespoon (14 g) melted butter
11 -
1 tablespoon chopped fresh chives, optional
# Instructions:
01 -
Heat the oven to 375°F. Fit the pie crust into a deep 9-inch pie dish, line with parchment, fill with pie weights or dried beans, and bake for 12 minutes. Remove the weights and bake 3 more minutes, then set aside.
02 -
Cook the sausage in a large skillet over medium heat for 6-8 minutes, breaking it into small crumbles, until browned and fully cooked.
03 -
Add the butter to the sausage and let it melt. Sprinkle in the flour and stir constantly for 1-2 minutes, until the flour is absorbed and no dry patches remain.
04 -
Slowly stir in the milk. Cook for 5-7 minutes, stirring often, until the gravy is thick and creamy. Season with salt, pepper, and garlic powder, then taste and adjust.
05 -
Spoon the gravy into the parbaked crust. Cut each biscuit into quarters and arrange the pieces over the gravy, leaving small spaces between them. Brush the biscuit tops with melted butter.
06 -
Bake for 22-26 minutes, until the biscuit tops are golden and the centers are cooked through. Rest for 10 minutes, then sprinkle with chives and serve warm.
# Good to know:
01 -
The gravy should be thick before baking so the pie slices cleanly.
02 -
Bake on a rimmed sheet pan in case the filling bubbles over.