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Mini Sausage Pot Pies

A miniature twist on a classic pot pie.

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Prep Time
50 min
school
Skill Level
Intermediate
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Servings
6 Servings

A miniature twist on a classic pot pie.

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Ingredients


Product ImageOriginal Natural Casing Smoked Sausage Rope
  • Package Eckrich Smoked Sausage10 - 14 oz.
  • Package frozen mixed vegetables, cooked10 oz.
  • Can condensed cream of chicken soup10 3/4 oz.
  • Can flaky layered refrigerated biscuits16 1/3 oz.
  • Cooking spray
  • Salt
  • Pepper

Instructions


  1. Directions\r Preheat the oven to 375°.

  2. Prep:\r Cook the frozen vegetables according to the instructions on the package. Set aside. Dice the Eckrich Smoked Sausage into cubes. In a large skillet, cook the sausage until browned. Remove from stove and set aside.

  3. Filling:\r In a large bowl, combine the cooked vegetables, smoked sausage, cream of chicken soup, salt and pepper to taste. Stir with a spoon until the ingredients are mixed well.

  4. Assembly:\r Spray muffin tin with non-stick cooking spray. Separate the biscuits and flatten each into 5½ inch rounds. Press firmly into each muffin mold. Spoon 1/3 cup of the pot pie mixture into each pie. Pull edges of dough over the filling towards the center, pleat and pinch gently to hold in place.

  5. Bake at 375° for 25-30 minutes or until biscuits are golden brown. Cool for 1 minute; remove from pan and serve.

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