This is the kind of recipe that makes any breakfast table feel like a holiday — but it’s hearty enough for dinner too. Whether you’re feeding a hungry family or just looking to switch things up from your usual biscuits and gravy, this puff pie is a total winner.
Sausage Gravy Puff Pie
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Servings: 6 | Difficulty: Easy
Tools Needed: Skillet, 9-inch pie dish, oven
Ingredients
- 1 lb breakfast sausage
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground sage
- ½ tsp red pepper flakes (optional)
- 1 package puff pastry (2 sheets), thawed
Instructions
- In a skillet over medium heat, cook the breakfast sausage until browned and crumbly, about 7–8 minutes.
- Sprinkle the flour over the sausage and stir constantly for 2 minutes to eliminate the raw flour taste.
- Gradually pour in the milk while whisking to prevent lumps. Cook, stirring frequently, until the mixture thickens to a gravy-like consistency.
- Stir in salt, pepper, sage, and red pepper flakes (if using). Let simmer for 5 minutes. Remove from heat and set aside.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out one sheet of puff pastry and press it into a 9-inch pie dish to form the bottom crust.
- Spoon the sausage gravy evenly into the pie crust.
- Top with the second puff pastry sheet. Trim any excess, seal and crimp the edges with a fork or your fingers.
- Cut a few small slits in the top crust to allow steam to escape.
- Bake for 25–30 minutes or until the crust is puffed and golden brown.
- Allow the pie to rest for 10 minutes before slicing and serving.
Nutrition (Per Serving – Approximate)
- Calories: 520
- Carbohydrates: 32g
- Fat: 38g
- Protein: 14g
