Grandpa Scalzo’s Famous Chicken Sausage Pot Pies with Fontina Cheese
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
Grease 2 muffin pans, (12 cups) with butter.
Cut pastry dough to line muffin cups.
Bake in 350 degree oven till golden. Remove from oven and set aside.
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.
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.
Cut up sausage into bite sized pieces and add to potato mixture. Once combined scoop mixture into a bowl. Set aside.
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.
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.