Tuscan Italian Sausage Pot Pie
Warm, rustic, and packed with comforting flavors, this Tuscan Italian Sausage Pot Pie is the perfect fusion of hearty Italian ingredients and classic comfort food. Featuring savory Italian sausage, tender russet potatoes, sweet carrots, and nutrient-rich Tuscan kale, all bathed in a luxurious, creamy thyme-infused sauce, this dish is crowned with a flaky, golden puff pastry crust. Easy to prepare yet brimming with gourmet appeal, this recipe combines the cozy warmth of a pot pie with the rich, bold flavors of Tuscany. Perfect for family dinners or special occasions, this one-pan wonder is sure to become a staple in your rotation. Indulge in a slice, and enjoy a meal that’s both satisfying and soul-soothing! Keywords: Tuscan pot pie, Italian sausage recipe, comfort food, puff pastry pot pie, hearty dinner ideas.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Russet potatoes, peeled and diced
- 2 medium Carrots, diced
- 2 cups Tuscan kale, chopped
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh thyme, chopped
- 1 Puff pastry sheet, thawed
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, add olive oil and cook the Italian sausage, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Remove the sausage from the skillet and set it aside.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Add the diced potatoes and carrots to the skillet. Cook for 5 minutes, stirring occasionally, to let them begin to soften.
Stir in the chopped Tuscan kale and cook for an additional 2 minutes until wilted.
Sprinkle the flour over the vegetable mixture and stir well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to create a smooth sauce. Add the heavy cream and stir until combined.
Season the mixture with salt, black pepper, crushed red pepper flakes (if using), and fresh thyme. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the vegetables are tender.
Return the cooked sausage to the skillet and stir to combine. Taste and adjust the seasonings as needed.
Transfer the sausage and vegetable filling to a deep-dish pie dish or casserole dish.
Carefully lay the thawed puff pastry sheet over the filling, trimming any excess dough. Use a fork or your fingers to crimp the edges to seal. Cut a few small slits in the pastry to allow steam to escape during baking.
Brush the puff pastry evenly with the beaten egg to achieve a glossy, golden-brown crust.
Place the dish on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and deeply golden.
Remove from the oven and let the pot pie rest for 5-10 minutes before serving. Enjoy your hearty Tuscan Italian Sausage Pot Pie!
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.1 g | 295% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 8321 mg | 362% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 18.1 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 751 mg | 58% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5273 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
