Grandpa Scalzo’s Famous Chicken Sausage Pot Pies with Fontina Cheese



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About this Recipe

  • 1 Package sweet chicken sausage
  • 1 cup finely chopped onions
  • 1 cup Diced red pepper
  • 4 cloves garlic minced
  • 2 medium sized potatoes, cut into small pieces
  • 1 cup green peas
  • 1 cup cut corn
  • 1 cup diced carrots
  • 4 Tbs. butter
  • 4 1/2 cups chicken broth
  • 1 block, 8 oz. Cello Fontina Cheese
  • 2 boxes Pillsbury pie crusts

Step 1

Grease  2 muffin pans, (12 cups) with butter. 

Step 2

Cut pastry dough to line muffin cups.

Step 3

 Bake in 350 degree oven till golden.  Remove from oven and set aside.

Step 4

In a large skillet add 2-3 tablespoons of olive oil and heat on medium.  Add sausage and brown on all sides bringing internal temperature to 160 degrees.  Remove sausage and set aside.

Step 5

In the same skillet add another 2-3 tablespoons olive oil.  When oil is hot add diced potatoes, cook 3-4 minutes, stirring occasionally.  Once tender, add onions, red pepper, minced garlic, peas, corn and diced carrots.  Cook 8-10 minutes, or until veggies are tender, stirring occasionally. 

Step 6

Cut up sausage into bite sized pieces  and add to potato mixture.  Once combined scoop mixture into a bowl. Set aside.

Step 7

In the skillet melt butter scraping the bottom of the skillet and slowly add 4 cups chicken broth and salt and pepper to taste.  Make a rue using 1/2 cup chicken broth and flour.  Use this as a thickening agent for gravy, slowly stirring constantly.

Step 8

Once gravy is thickened we are ready to put together sausage pot pie cups.  Spoon sausage mixture into each pastry cup, filling them.  Spoon gravy over mixture about 1-2 tablespoons per cup and top with a slice of Cello Fontina Cheese.  Place in the oven for 5-10 minutes until cheese is melted. 

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