Recipes: Appetizer

Mini Sausage Pot Pies

  • Mini Sausage Pot Pies
    Prep Time: 20 minutes

    Total Time: 45 minutes


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    • 1 package (10-14oz) Eckrich® Smoked Sausage
    • 1 package (10oz) Frozen Mixed Vegetables, cooked
    • 1 can (10 ¾ oz) Condensed Cream of Chicken Soup
    • 1 can (16.3oz) Flaky Layered Refrigerated Biscuits
    • Non-stick Cooking Spray
    • Salt & Pepper to taste
    Preheat the oven to 375°

    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.

    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.

    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.

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