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Yields:
6 serving(s)
Prep Time:
40 mins
Total Time:
1 hr
Biscuit dough makes a great pot pie crust!
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Ingredients
For the crust:
- 2 Tbsp.
salted butter
- 1
garlic clove, minced
- 1/2 tsp.
dried oregano
- 1
(16 oz.) tube refrigerated biscuit dough
For the filling:
- 1 Tbsp.
olive oil
- 1 lb.
loose Italian sausage
- 2 Tbsp.
salted butter
- 1
onion, thinly sliced
- 3
red bell peppers, sliced
- 3
garlic cloves, thinly sliced
- 1 tsp.
dried oregano
- 2 Tbsp.
all-purpose flour
- 1 1/2 cups
low-sodium chicken broth
Kosher salt and black pepper, to taste
Directions
- Step 1Preheat the oven to 375°F. For the crust: Microwave the butter in a small microwave-safe bowl until melted. Stir in the garlic and oregano; set aside.
- Step 2For the filling: In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until no longer pink, 4 to 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Pour out the excess oil and wipe the skillet clean.
- Step 3Return the skillet to medium heat, then add the butter and let it melt. Add the onion, bell peppers, garlic, and oregano. Cook, stirring, until the vegetables are softened, 6 to 8 minutes.
- Step 4Sprinkle the flour over the vegetables in the skillet and stir, then stir in the chicken broth. Increase the heat to medium-high and bring to a simmer. Whisk until no lumps of flour remain, then continue simmering until thickened, 3 to 4 minutes. Return the sausage to the skillet and season with salt and pepper.
- Step 5Arrange the biscuit dough rounds on top of the filling in the skillet (you might have a leftover biscuit). Brush the biscuits with the garlic butter. Bake until the biscuits are puffed and golden, 18 to 22 minutes. Let cool for about 5 minutes before serving.
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