Pot pie doesn’t exactly conjure up images of anything modern or trendy; most we recall are versions from our childhood that would always end up less than stellar. The problem often lay in deflated pastry that was far from crisp, or a filling that was dry, and severely lacked creaminess. Take this old-school dish into the new age with an entirely different interior, and a foolproof way to achieve height and texture with a quick pastry cheat.
Instead of tired carrots and dry chicken breast, fill your pie to the brim with assorted sausages, which introduce all sorts of smoky flavor profiles into the dish. Pour an ample amount of Nestlé Cream to avoid a tired, dried-out filling. Using puff pastry may sound like working your way around the recipe, but when in a hurry, it will yield precise results, and will almost always give you both a golden top, and flaky, buttery pastry.
Sausage Pot Pie
Yield: 6 servings
Prep Time: 20 mins
Cooking Time: 30 mins
- 1 tsp minced garlic
- ½ cup chopped onions
- 1 tbsp olive oil
- ⅓ cup button mushrooms, halved
- 2 pcs assorted sausages, cubed (Hungarian, Italian, Schublig, or any sausage of choice)
- ⅓ cup potatoes, pre-boiled and cubed
- ¼ cup butter
- ¼ cup flour
- 1 ½ cups water
- 1 cup Nestlé Cream
- ½ tsp paprika
- Pinch of thyme
- Pinch of tarragon
- Maggi Magic Sarap® to taste
- Puff pastry, store bought
- Egg wash (1 egg, beaten with 1 tsp water)
- Pre-heat oven to 400 degrees Fahrenheit.
- In a pan, sauté garlic and onions in olive oil. Add mushrooms, sausages and potatoes. Sauté for 3–4 minutes. Set aside.
- In another pan, melt butter and add flour. Cook until it sizzles. Slowly pour in water while whisking continuously until you get a thick mixture.
- Add in sautéed sausages and potatoes. Stir in Nestlé Cream at low heat. Season with paprika, thyme, tarragon, Maggi Magic Sarap®.
- Divide into 6 ramekins, cover with puff pastry. Brush puff pastry with egg wash and bake for 20–30 minutes.
- Serve immediately.