Name: Sausage, Gravy, and Biscuit Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern American
Ingredients: 1 pound ground sausage (sage or spicy); 2 cups whole milk; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground sage; 1/2 teaspoon crushed red pepper flakes (optional); 1 package puff pastry, thawed

This Sausage, Gravy, and Biscuit Pie is a warm, comforting twist on a Southern breakfast classic. It layers rich sausage gravy between crisp, golden puff pastry, making it perfect for brunch, dinner, or anytime comfort food is calling.

Why You’ll Love This Recipe

I love how this recipe takes a beloved staple like biscuits and gravy and transforms it into a show-stopping pie. The savory sausage gravy is creamy and flavorful, while the puff pastry adds a flaky, buttery crust that elevates the entire dish. It’s a one-pan wonder that’s hearty, satisfying, and perfect for feeding a hungry group. I find it simple to prepare, yet impressive enough to serve guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground sausage (sage or spicy)
2 cups whole milk
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground sage
1/2 teaspoon crushed red pepper flakes (optional)
1 package puff pastry, thawed

Directions

I start by browning the sausage in a skillet over medium heat, breaking it up as it cooks until it’s no longer pink, about 7–10 minutes.
I sprinkle the flour over the sausage and stir well, letting it cook for about 2 minutes to get rid of the raw flour taste.
Slowly, I pour in the milk while stirring constantly to prevent lumps. I let the mixture simmer for about 5 minutes until it thickens. Then I season it with salt, pepper, sage, and optional red pepper flakes, and set it aside to cool slightly.
I preheat the oven to 375°F (190°C). Then, I roll out one sheet of puff pastry and line a 9-inch pie dish, letting the edges hang slightly over.
I pour the sausage gravy into the pie crust, smoothing it out evenly. Then I top it with the second sheet of puff pastry, trimming and sealing the edges, and cutting a few slits in the top to let steam escape.
I bake the pie for 25–30 minutes until the crust is puffed and golden. After it’s out of the oven, I let it cool for at least 10 minutes before slicing.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

I sometimes stir in shredded cheddar cheese for a cheesy, extra-rich filling.
For a spicy version, I use hot sausage or toss in diced jalapeños.
I like adding a sprinkle of fresh thyme or rosemary for an herbaceous twist.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop slices in a 350°F (175°C) oven for about 15–20 minutes. This keeps the pastry crisp and the filling nice and warm.

FAQs

How can I keep the bottom crust from getting soggy?

I let the sausage gravy cool a bit before assembling the pie, which helps. I also like to pre-bake the bottom crust for a few minutes before adding the filling.

Can I make this pie ahead of time?

Yes, I often make the sausage gravy the night before and refrigerate it. I assemble the pie just before baking so the puff pastry stays flaky.

Can I freeze the pie?

Definitely. I assemble it, wrap it tightly in plastic and foil, and freeze it unbaked. When I want to bake it, I thaw it in the fridge overnight and then bake as usual.

What goes well with this pie?

I serve it with a simple green salad or some roasted veggies for balance. It’s also great with scrambled eggs or fruit for breakfast.

Can I use homemade puff pastry?

Yes, homemade puff pastry works great. I just make sure it’s rolled out evenly to fit the pie dish.

Conclusion

I think this Sausage, Gravy, and Biscuit Pie is the ultimate in comfort food. It combines familiar flavors in a new and satisfying way. Whether it’s a weekend brunch or a cozy dinner, this dish always delivers warmth, flavor, and a bit of Southern charm.