Mini Sausage Pot Pies

Cook Time:
45 minutes
Serving Size:


  • 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


A miniature twist on a classic pot pie.

  1. Directions Preheat the oven to 375°
  2. Prep: 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.
  3. Filling: 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.
  4. Assembly: 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.
  5. Bake at 375° for 25-30 minutes or until biscuits are golden brown. Cool for 1 minute; remove from pan and serve.