Back when I was still teaching, Friday nights were my little reward. I’d come home, kick off my shoes, and make a mess in the kitchen while listening to old Motown records.
One chilly evening in October, I had leftover puff pastry from a forgotten tart recipe and a pack of sausage meant for Sunday breakfast. Instead of my usual biscuits and gravy, I decided to layer it all together like a pie—purely on a whim. What came out of the oven was comfort food wrapped in a flaky, golden crust. That one experiment turned into a tradition.
Now that I’m retired, my kitchen’s become a little cozier, but that pie is still the star of my weekend table. It reminds me of potlucks at the school, those staff room laughs, and the way food brings people together without saying a word.
This Sausage Gravy Biscuit Pie has made its way to my grandchildren’s plates, too. They always ask for seconds. And that’s how you know something’s worth saving.
Short Description
A savory twist on a Southern classic, this Sausage Gravy Biscuit Pie features creamy sausage gravy encased in flaky puff pastry. Perfect for brunch, potlucks, or cozy family dinners.
Key Ingredients
- 1 lb ground sausage
- 2 cups milk
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 package puff pastry, thawed (or homemade if you’re feeling ambitious)
Tools Needed
- Large skillet
- Whisk
- 9-inch pie dish
- Rolling pin
- Sharp knife or kitchen scissors
- Oven
Cooking Instructions
Step 1: Brown the Sausage
Heat a large skillet over medium heat. Cook the sausage until browned, breaking it into small crumbles with a wooden spoon. Drain excess fat if needed.
Step 2: Make the Gravy
Sprinkle flour over the cooked sausage and stir it in. Let it cook for 2 minutes to eliminate the raw flour taste. Gradually pour in the milk, whisking constantly to avoid lumps.
Increase the heat slightly and bring to a gentle boil. Reduce to a simmer and stir until thickened—about 5 minutes. Stir in salt, black pepper, sage, and red pepper flakes if using. Remove from heat and let it cool slightly.
Step 3: Prepare the Pie Base
Preheat your oven to 375°F (190°C). Roll out one sheet of puff pastry and fit it into a 9-inch pie dish, allowing for a bit of overhang around the edges.
Step 4: Fill and Top
Pour the warm sausage gravy into the pastry-lined dish, smoothing the top. Roll out the second sheet of puff pastry and lay it over the top. Trim any excess and crimp the edges to seal. Cut small slits in the center to let steam escape.
Step 5: Bake the Pie
Place the pie on the middle rack of your preheated oven. Bake for 25–30 minutes or until the pastry is golden brown and crisp. Let it sit for 5 minutes before slicing.
Why You’ll Love This Recipe
– All-in-one dish that’s filling and hearty
– Combines two comfort food classics: biscuits and gravy + savory pie
– Great for brunch, breakfast-for-dinner, or family gatherings
– Easy to prepare with store-bought puff pastry
– Customizable spice level and protein choices
Mistakes to Avoid & Solutions
Pastry gets soggy: Make sure the gravy isn’t too runny before pouring it into the crust. Let it thicken fully.
Undercooked bottom crust: Bake on the middle-lower rack and use a metal pie dish if possible to help the bottom brown.
Pastry burns before center sets: Tent the pie with foil in the last 10 minutes if the crust browns too fast.
Gravy too bland: Don’t skip the sage and pepper—those seasonings give the gravy its Southern charm.
Puff pastry tears when rolling: Let it thaw completely but keep it cold. If it gets sticky, dust lightly with flour.
Serving and Pairing Suggestions
Serve warm with a simple green salad or roasted vegetables.
Perfect for brunch buffets or weekend breakfast spreads.
Pair with a glass of cold orange juice or a cup of hot black coffee.
Slice and serve plated or let everyone dig in family-style.
Storage and Reheating Tips
Store leftovers covered in the fridge for up to 3 days.
Reheat slices in the oven at 350°F for 10–12 minutes to maintain a crisp crust.
Avoid the microwave—it softens the pastry.
Freeze whole or sliced pie wrapped tightly in foil for up to 2 months. Reheat from frozen at 375°F for 20–25 minutes.
FAQs
1. Can I use homemade biscuit dough instead of puff pastry?
Yes, but note that it’ll be denser and softer than puff pastry. Roll it thin and adjust baking time slightly.
2. What kind of sausage works best?
Breakfast sausage is classic, but hot Italian sausage adds more spice. Chicken sausage is a leaner option.
3. Can I make this pie ahead of time?
Yes! Assemble the pie and refrigerate overnight. Bake it fresh the next day.
4. My gravy is too thin—how can I fix it?
Simmer a few minutes longer or stir in an extra tablespoon of flour dissolved in a little cold milk.
5. Is this dish spicy?
Not unless you add the crushed red pepper flakes. You can leave them out or add more to taste.
Tips & Tricks
Let the pie rest 5–10 minutes before slicing so the filling sets.
For added flavor, sprinkle shredded cheddar over the gravy before sealing with the top crust.
Lightly brush the top crust with milk for extra shine.
Add sautéed onions or mushrooms to the gravy for depth.
Recipe Variations
Cheesy Version: Mix in 1 cup of shredded sharp cheddar or pepper jack into the gravy before filling the pie.
Veggie Option: Replace sausage with a mix of cooked mushrooms and white beans, seasoned with smoked paprika and sage.
Mini Pies: Use a muffin tin and cut puff pastry into circles. Fill with gravy, top, and bake for 18–20 minutes for individual portions.
Spicy Southwest Twist: Use chorizo instead of sausage, add green chilies, and season the gravy with cumin and cayenne.
Final Thoughts
This Sausage Gravy Biscuit Pie holds a special place in my recipe box, not because it’s fancy—but because it feels like home. Every slice tells a story of comfort, warmth, and weekend mornings when no one’s rushing. It’s humble and hearty, the kind of dish that satisfies your appetite and your heart. I hope it brings your table as much joy as it’s brought mine over the years. Cook it once, and it just might become your new tradition too.
Sausage Gravy Biscuit Pie
Print ThisIngredients
- 1 lb ground sausage
- 2 cups milk
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 package puff pastry, thawed (or homemade if you’re feeling ambitious)
Instructions
Step 1: Brown the Sausage
In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Drain excess fat.
Step 2: Make the Gravy
Sprinkle in flour and stir for 2 minutes. Slowly whisk in milk. Bring to a gentle boil, then simmer until thickened (about 5 minutes). Stir in salt, pepper, sage, and red pepper flakes. Let cool slightly.
Step 3: Prepare the Pie Base
Preheat oven to 375°F (190°C). Roll out one puff pastry sheet and line a 9-inch pie dish, leaving overhang.
Step 4: Fill and Top
Pour gravy into the crust. Top with the second pastry sheet. Trim and crimp edges; cut slits for steam.
Step 5: Bake the Pie
Bake on the middle rack for 25–30 minutes, until golden brown. Rest 5 minutes before slicing.
