Sausage Gravy Biscuit Pie
A hearty, comforting pie made with creamy sausage gravy and a golden, flaky puff pastry crust. Easy to prepare in just 4 steps and perfect for breakfast, brunch, or dinner.
Equipment
- 9-inch ceramic pie dish
- Stainless steel skillet
- Wooden spoon
- Pastry brush
- Mixing bowl
Ingredients
For the Gravy Filling:
- 1 lb ground beef sausage (or breakfast sausage)
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Crust:
- 2 sheets puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Optional: ½ teaspoon dried thyme or parsley for garnish
Instructions
Step 1 – Cook the Sausage:
- In a skillet over medium heat, brown the sausage until fully cooked, breaking it into crumbles. Drain excess fat if needed.
Step 2 – Make the Gravy:
- Sprinkle flour over the sausage, stir for 1 minute. Slowly add the milk while stirring. Let simmer until thickened. Season with salt and pepper.
Step 3 – Assemble the Pie:
- Preheat oven to 375°F (190°C). Line a greased 9-inch pie dish with one puff pastry sheet. Add the cooled gravy. Cover with the second pastry sheet. Trim and crimp edges. Cut small slits in the top crust. Brush with egg wash and sprinkle herbs if desired.
Step 4 – Bake Until Golden:
- Bake for 25–30 minutes or until golden and flaky. Let cool for 10 minutes before slicing.
Notes
- Use spicy sausage or red pepper flakes for heat.
- Add shredded cheddar to the filling for a cheesy twist.
- Don’t skip the egg wash for that golden-brown finish.
- Make ahead by preparing the filling 1–2 days early.