Sausage and Peppers Pot Pie: A Flavorful Twist on Comfort Food

Flaky biscuits seal in a rich, spiced filling for a warm take on your weeknight dinner.

By Medha deb

Created on Sep 17, 2025

Flaky biscuits seal in a rich, spiced filling for a warm take on your weeknight dinner.

Sausage and Peppers Pot Pie: The Comfort Classic Gets a Bold Makeover

Imagine the rich, savory notes of Italian sausage mingling with sweet red peppers and onions, all blanketed under a golden, buttery biscuit crust. That’s exactly what you’ll experience with this sausage and peppers pot pie—a contemporary twist on classic comfort food. It’s perfect for crisp evenings, easy enough for weeknights, and hearty enough to please a crowd. If you’ve ever wanted to elevate your pot pie repertoire beyond chicken, this recipe brings the warm, familiar flavors of a deli-counter favorite right to your oven—and your table.

Why This Pot Pie Recipe Stands Out

Biscuit Crust Simplicity: Using ready-made refrigerated biscuit dough means you get a golden, fluffy top with minimal prep.
Classic Italian Flavors: The combination of loose Italian sausage, sweet red peppers, onions, and oregano tastes just like a sausage and peppers sandwich—only cozier.
One-Skillet Marvel: This entire dish cooks in a 9-inch cast-iron skillet, making cleanup remarkably easy.
Kid-Approved Comfort: Both adults and kids will love the saucy filling and buttery crust.

Ingredients: The Building Blocks of Flavor

The recipe calls for uncomplicated, widely-available ingredients. Here’s what you’ll need:

For the Biscuit Crust

2 tablespoons salted butter, melted
1 garlic clove, minced
1/2 teaspoon dried oregano
1 (16-ounce) tube refrigerated biscuit dough

For the Savory Filling

1 tablespoon olive oil
1 pound loose Italian sausage (sweet or spicy, according to preference)
2 tablespoons salted butter
1 onion, thinly sliced
3 red bell peppers, sliced
3 garlic cloves, thinly sliced
1 teaspoon dried oregano
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper, to taste

Step-By-Step Directions

Master this craveable pot pie with a straightforward, step-driven approach:

Preheat the Oven: Set your oven to 375°F (190°C), giving it enough time to heat through.
Prepare Garlic Butter: Microwave butter in a small bowl until melted. Stir in the minced garlic and oregano. This aromatic mix becomes the glaze for your biscuit crust.
Brown the Sausage: In a 9-inch cast-iron skillet over medium heat, add the olive oil and sausage. Break up the sausage as it cooks, sautéing until it’s no longer pink (about 4–5 minutes). Remove the sausage with a slotted spoon and set aside. Pour out excess fat and wipe the skillet clean.
Sauté the Vegetables: Return the skillet to medium heat. Melt the butter, then add the sliced onions, bell peppers, garlic, and oregano. Cook, stirring frequently, until everything is softened (6–8 minutes).
Make the Gravy: Sprinkle flour over the sautéed vegetables and stir to coat. Slowly add the chicken broth, whisking to prevent lumps. Bring to a simmer over medium-high heat. Cook until the sauce thickens (about 3–4 minutes).
Combine and Season: Return the sausage to the skillet, folding everything together. Season with salt and pepper to your taste.
Add the Biscuit Topping: Separate the biscuit dough into rounds and arrange them on top of the filling. You might have one or two dough rounds left over, depending on skillet size.
Brush with Garlic Butter: Using a pastry brush, cover the biscuits generously with the garlic butter mixture.
Bake: Slide the skillet onto the center rack. Bake until the biscuits are puffed and browned (about 18–22 minutes). The filling should be bubbling and hot throughout.
Cool and Serve: Let the pie cool for 5 minutes before serving. This allows the gravy to set and the flavors to meld.

Ingredient Substitutions and Tips

Sausage: Any loose Italian sausage works—opt for spicy for extra heat or sweet for a milder version.
Peppers: While red bell peppers are classic, you can add yellow or orange for a colorful medley.
Biscuit Dough: If refrigerated dough isn’t available, homemade drop biscuits or even uncooked puff pastry can be used in a pinch.
Broth: Substitute vegetable broth for a pork-free version, or even use water with extra seasoning.
Make It Ahead: The filling can be prepared a day in advance, stored refrigerated, and topped with biscuit dough just before baking.

Variations and Flavor Twists

Cheesy Finish: Sprinkle shredded mozzarella or parmesan over the filling before topping with biscuits for extra richness.
Spicy Upgrade: Add crushed red pepper flakes to the sausage as it cooks.
Veggie-Packed: Introduce mushrooms or baby spinach for extra vegetables and nutrition.
Herb Swap: Fresh thyme, rosemary, or basil can be added for different herbal notes.

Serving Suggestions

This hearty pot pie is a meal in itself, but pairs beautifully with lighter, tangy sides. Try it with:

Arugula or mixed greens tossed in a lemony vinaigrette
Chilled cucumber salad
Oven-roasted asparagus or broccoli
Pickled vegetables for a vinegar-forward contrast

Biscuit vs. Pie Crust: Which Is Best?

Aspect	Biscuit Topping	Traditional Pie Crust
Texture	Fluffy, tender, slightly crisp	Flaky, crisp, buttery
Ease	Quick, no rolling	Requires rolling and shaping
Flavor	Buttery, savory; soaks up gravy	Nicely neutral, lets filling shine
Prep Time	Minimal (refrigerated dough)	Longer (if made from scratch)

Troubleshooting and Expert Tips

Prevent Soggy Biscuits: Make sure the filling is thick before topping and baking; a too-thin gravy can make the biscuit base mushy.
Even Browning: Rotate the skillet halfway through baking for the most evenly browned biscuits.
Storage: Leftovers keep in the fridge for up to 3 days. Reheat in the oven to crisp the biscuit tops.
Freezing: The filling freezes well. Thaw and warm thoroughly before topping with fresh biscuit dough and baking.

Frequently Asked Questions (FAQs)

Can I use pre-cooked sausage?

Yes, if using pre-cooked sausage, slice or crumble it and add it at the same step after sautéing the onions and peppers. Adjust seasoning because pre-cooked sausages may add more salt.

Can I substitute turkey or chicken sausage?

Absolutely. Turkey or chicken sausage both work well, offering a lighter option while still providing robust flavor.

What if I don’t have a cast-iron skillet?

A deep, oven-safe baking dish or casserole pan will do. Just sauté your ingredients separately on the stovetop before assembling the pie in your chosen baking dish.

Can I make it vegetarian?

You can! Swap the sausage for vegan sausage crumbles or a mix of sautéed mushrooms and white beans for a protein boost. Use vegetable broth for the sauce.

How can I tell the pot pie is done?

The biscuits should be golden and fully set, and the filling underneath should be bubbling at the edges. An internal thermometer in the center should read at least 165 °F (74°C).

Nutritional Highlights

This sausage and peppers pot pie delivers a delicious balance of protein (from sausage), fiber (from peppers and onions), and comforting carbohydrates (from the biscuit). It is a crowd-pleasing dinner—indulgent but filled with fresh veggie flavor.

Final Thoughts: Why You Should Make This Recipe

Cozy, crowd-pleasing main course for any night of the week
Customizable for different palates and dietary needs
Quick assembly—especially with store-bought biscuit dough
Has the wow-factor for special occasions, with no-fuss everyday appeal

Bring the joy of the deli counter right to your kitchen. Reimagine comfort food with this unforgettable pot pie that’s as memorable as it is effortless. Enjoy the hearty flavors, crispy crust, and simple cleanup—you might just make it your new favorite family dinner!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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