A couple of Saturdays ago, we were having one of those slow, peaceful mornings, the kind where no one’s rushing anywhere, and the house smells like coffee and warm socks. My husband was flipping pancakes for the kids, and I had planned on just doing the usual biscuits and sausage gravy. But when I reached for the biscuit mix, it was nowhere to be found. What I did have? A pack of puff pastry hiding in the freezer and a pound of breakfast sausage in the fridge. That’s when the idea struck: sausage gravy in pie form.
I’ll be honest, I didn’t have high expectations—I just wanted to get breakfast on the table. But as it baked, that buttery puff pastry turned golden and flaky, and the smell was better than any candle you could buy.
The sausage gravy thickened perfectly, rich and peppery, nestled inside the crisp layers of pastry like a little surprise. When we sliced into it, the steam rose and my son gave me that wide-eyed “Mom-this-is-good” look that’s better than any trophy.
Now it’s become a weekend favorite, especially when we’re feeding more than just the four of us. It’s hearty, comforting, and has that just-fancy-enough feel. Plus, it only takes one skillet and a pie dish. Easy cleanup, full bellies, and happy faces? That’s a win in my book.
Short Description
This Sausage Gravy Puff Pie wraps creamy, peppery sausage gravy inside golden, flaky puff pastry for a comforting and crowd-pleasing dish. It’s easy to make, rich in flavor, and perfect for brunch, dinner, or cozy gatherings.
Key Ingredients
For the Filling
- 1 lb ground sausage
- 2 cups milk
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ teaspoon crushed red pepper flakes (optional)
For the Pastry
-
1 package puff pastry, thawed (2 sheets)
Tools Needed
- 9-inch pie dish
- Large skillet
- Wooden spoon or spatula
- Rolling pin (or your hands)
- Knife or pastry wheel
- Fork (for crimping)
- Pastry brush (optional)
Cooking Instructions
Step 1: Cook the Sausage
In a large skillet over medium heat, cook the sausage until browned and crumbly. Break it apart as it cooks.
Step 2: Add the Flour
Sprinkle flour over the sausage and stir until everything’s well-coated. Let it cook for 2 minutes to remove the raw flour taste.
Step 3: Make the Gravy
Slowly pour in the milk, stirring constantly to avoid lumps. Turn the heat to medium-high and bring to a gentle boil. Reduce to a simmer and stir until thickened, about 5 minutes.
Step 4: Season the Gravy
Add salt, black pepper, sage, and red pepper flakes (if using). Stir well and remove from heat.
Step 5: Prep the Oven and Dish
Preheat oven to 375°F (190°C). Roll out one sheet of puff pastry and line the bottom of a 9-inch pie dish, letting the edges hang over.
Step 6: Assemble the Pie
Pour the sausage gravy into the pastry-lined dish. Roll out the second sheet and lay it over the top. Trim the excess and crimp the edges with a fork to seal.
Step 7: Vent and Bake
Cut small slits in the top crust for steam to escape. Bake for 25–30 minutes or until the top is golden brown and crisp.
Step 8: Rest and Serve
Let the pie sit for a few minutes before slicing. Serve warm and enjoy!
Why You’ll Love This Recipe
Flavor-Packed: Savory sausage and creamy gravy with hints of sage and pepper in every bite.
Simple Ingredients: Everything comes together with pantry and freezer staples.
Comforting and Filling: Satisfying enough for brunch or dinner.
No Fuss Baking: Puff pastry saves time without sacrificing texture.
Make-Ahead Friendly: Prep the filling in advance and bake when needed.
Mistakes to Avoid & Solutions
Overcooking the Gravy
Problem: Gravy becomes too thick or pasty.
Solution: Stir constantly and stop simmering once it coats the back of a spoon. Add a splash of milk to loosen if needed.
Soggy Bottom Crust
Problem: Bottom crust stays soft.
Solution: Bake on the lower rack of the oven and preheat your pie dish if possible.
Puff Pastry Not Thawed
Problem: Pastry cracks or breaks.
Solution: Let the puff pastry thaw in the fridge overnight or at room temp for about 40 minutes.
Filling Too Runny
Problem: Gravy spills out or doesn’t hold shape.
Solution: Cook the gravy until thick before pouring it into the crust.
Edges Not Sealed Properly
Problem: Filling leaks during baking.
Solution: Crimp edges well and don’t skip the venting slits on top.
Serving and Pairing Suggestions
Slice and serve warm for brunch, lunch, or cozy dinner.
Pairs beautifully with a crisp green salad or roasted vegetables.
For brunch, serve with scrambled eggs and fruit salad.
For dinner, add a side of sautéed greens or roasted potatoes.
Perfect on a buffet table or served plated for a sit-down meal.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Wrap cooled slices tightly in foil or plastic wrap, then store in a freezer bag for up to 1 month.
Reheat (Oven): Bake at 350°F for 10–12 minutes until heated through and crisp.
Reheat (Microwave): Microwave in 30-second intervals, but note the crust may soften.
Tip: Avoid covering with foil when reheating if you want to keep the crust crispy.
FAQs
1. Can I make the filling ahead of time?
Yes! Make the sausage gravy up to 2 days in advance and store in the fridge. Reheat slightly before assembling the pie.
2. Can I use store-bought gravy?
It’s possible, but homemade gravy tastes richer and gives you full control over the flavor and thickness.
3. Can I add cheese to the filling?
Definitely. A handful of shredded cheddar stirred into the gravy adds extra creaminess.
4. Can I use a different type of sausage?
Absolutely. Turkey sausage, chicken sausage, or spicy Italian sausage all work—just adjust seasoning to taste.
5. How do I know when the pie is done?
The crust should be deep golden brown, puffed up, and slightly crisp to the touch.
Tips & Tricks
Thaw puff pastry gently in the fridge overnight for best texture.
If pastry cracks while rolling, lightly press it back together with your fingers.
Use whole milk for a richer gravy, but any milk will work.
Crimp the pie edges tightly to avoid leaks.
Let the pie sit for 5–10 minutes before slicing so the filling sets a bit.
Recipe Variations
Cheddar Bacon Sausage Pie
Add ½ cup shredded cheddar and ¼ cup cooked, crumbled bacon to the gravy before baking.
Spicy Southwest Pie
Use chorizo instead of sausage, add a pinch of cumin, and top the filling with shredded pepper jack cheese.
Vegetarian Version
Swap sausage for meatless crumbles or mushrooms. Use veggie broth in place of milk for a lighter gravy.
Mini Puff Pies
Cut puff pastry into squares and make hand pies instead of a whole pie. Perfect for grab-and-go meals or lunchboxes.
Breakfast Pie with Egg
Crack 2–3 whisked eggs into the sausage gravy once it’s thickened. Stir well, then proceed with assembly and bake.
Final Thoughts
My family always cleans their plates, and honestly, I’ve caught my husband sneaking an extra slice when no one’s looking. Sausage Gravy Puff Pie has become one of those meals that brings everyone to the table, even on the busiest nights.
If you love sausage gravy or just want a cozy, satisfying pie that feels like a warm hug, give this recipe a shot. It’s the kind of meal that sticks with you in the best way.
Sausage Gravy Puff Pie
Ingredients
For the Filling
- 1 lb ground sausage
- 2 cups milk
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ teaspoon crushed red pepper flakes optional
For the Pastry
- 1 package puff pastry thawed (2 sheets)
Instructions
- Brown sausage in a skillet over medium heat, breaking it into crumbles.
- Sprinkle flour over the sausage, stir to coat, and cook for 2 minutes.
- Slowly add milk while stirring. Bring to a boil, then simmer until thick, about 5 minutes.
- Stir in salt, pepper, sage, and red pepper flakes (if using). Remove from heat.
- Preheat oven to 375°F. Line a 9-inch pie dish with one sheet of puff pastry.
- Pour in the gravy. Cover with the second sheet of pastry, trim, and crimp edges.
- Cut slits in the top. Bake for 25–30 minutes until golden and crisp.
- Let cool for a few minutes. Slice and serve warm.
