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Smoked Sausage Pot Pie

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Smoked Sausage Pot Pie

Directions

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Ingredients :

  • cooking spray
  • ½ (17.5 ounce) package frozen puff pastry
  • thawed
  • 4 tablespoons unsalted butter
  • 1 cup chopped onion
  • 2 cloves garlic
  • minced
  • ½ teaspoon herbes de Provence
  • salt and freshly ground black pepper to taste
  • ½ cup all-purpose flour
  • 1?½ cups chicken broth
  • 1 cup heavy cream
  • 1 (14 ounce) package
  • 2 cups frozen mixed vegetables
  • thawed
  • 1 cup frozen hash brown potatoes
  • thawed
  • 1 large egg
  • beaten
  • Methods :

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 2 1/2-quart casserole dish with cooking spray.
  • Roll out puff pastry to the dimensions of the casserole dish, adding 1 inch on all sides. Cover and place in the refrigerator.
  • Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, 5 to 7 minutes. Stir in garlic, herbes de Provence, salt, and pepper; cook for 1 more minute, stirring occasionally. Add flour and whisk to combine. Cook for 1 minute.
  • Pour in broth and cream gradually, stirring continuously until sauce bubbles. Add sausage pieces, vegetables, and potatoes. Cook, stirring continuously, until mixture bubbles again, 4 to 5 minutes. Pour into the prepared casserole dish.
  • Place puff pastry on top of the filling, letting excess dough hang over all sides. Brush pastry with the beaten egg.
  • Bake in the preheated oven until pastry is browned and the pot pie is bubbly, about 45 minutes. Cover loosely with foil after 25 minutes, to prevent overbrowning.
  • Remove from oven and cool on a rack for about 15 minutes. Serve warm.
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