Andouille Sausage Pot Pie
By :No Pressure Cookbook by Laurel Randolph
Print Recipe
A homemade pot pie bubbling away in the oven for an hour is well and good, but I love this shortcut: make a quick filling in the Instant Pot and a quick pastry in the oven and join them in holy matrimony at the end. Andouille sausage adds tons of smoky flavor, and store-bought puff pastry makes a super flaky topping with very little effort.
Votes: 17
Rating: 4.47
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Potatoes, Sausage
Prep Time 40 minutes
Cook Time 42 minutes
Servings
4 servings
Ingredients
  • 1 sheet frozen puff pastry
  • 1 tbsp +1-2 tsp canola or grapeseed oil
  • 12 ounces andouille sausage cut into 1/2-inch slices and then halved
  • 1/2 onion diced
  • 2 shallots diced
  • 2 carrots diced (about 1 1/2 cups)
  • 3 cloves garlic minced
  • 1 pound white or red potatoes cut into 3/4-inch cubes (about 3 1/2 cups)
  • 1 1/2 cups chicken broth
  • Salt and pepper
  • 1 tbsp butter slightly softened
  • 2 tbsp all-purpose flour
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Potatoes, Sausage
Prep Time 40 minutes
Cook Time 42 minutes
Servings
4 servings
Ingredients
  • 1 sheet frozen puff pastry
  • 1 tbsp +1-2 tsp canola or grapeseed oil
  • 12 ounces andouille sausage cut into 1/2-inch slices and then halved
  • 1/2 onion diced
  • 2 shallots diced
  • 2 carrots diced (about 1 1/2 cups)
  • 3 cloves garlic minced
  • 1 pound white or red potatoes cut into 3/4-inch cubes (about 3 1/2 cups)
  • 1 1/2 cups chicken broth
  • Salt and pepper
  • 1 tbsp butter slightly softened
  • 2 tbsp all-purpose flour
Votes: 17
Rating: 4.47
Rate this recipe!
Instructions
  1. SET the puff pastry out on the counter to thaw for 30 minutes.
  2. PREHEAT your oven to 400 degrees.
  3. TURN on the Sauté function. Once hot, add 1 tablespoon oil followed by the sausage. Cook, stirring once or twice, for about 2 minutes, or until browned on at least one side.
  4. REMOVE the sausage and set aside. Add 2 teaspoons oil as needed. Add the onion and shallots and sauté for 2 minutes, scraping the bottom of the pot. Add the carrots and garlic and sauté for 1 minute more. Turn off the Sauté function. Add the potatoes, browned sausage, and broth. Season with salt and pepper and secure the lid.
  5. COOK at high pressure for 7 minutes and use a natural release for 10 minutes followed by a quick release.
  6. MEANWHILE, once the oven has preheated and the puff pastry is thawed, cut the sheet into four rectangles. Space 1 inch apart on a baking sheet. Bake for 10 to 20 minutes, following package directions, until nicely browned and flaky.
  7. ONCE the pressure has released, turn on the Sauté function. Carefully remove and dispose of 1/2 cup of the broth, avoiding the onions when possible. Create a paste out of the butter and the flour and add to the pot. Stir and cook for about 3 minutes, until the mixture begins to thicken up. Taste for seasoning. Turn off the Sauté function and let cool for 5 to 10 minutes.
  8. ADD the pot pie mixture to 4 bowls or soup plates and serve topped with the baked puff pastry.
  9. P.S. Swap out some of the potatoes for parsnips or butternut squash, or add a big handful of frozen peas at the end.
16 replies
  1. Johauna
    Johauna says:

    This was a little more time consuming than i typically like, but ot tasted phenominal! Worth it for sure.

  2. jskinner
    jskinner says:

    My husband and I loved this! Easy to make! You don’t need the puff pastry but i broke mine up in the bowl and it did add a “little something”. Definitely will be making again!

  3. Daphne0024
    Daphne0024 says:

    Best dish I’ve made yet! Great flavor! Once prep work is done, it’s easy. Second time around I used more carrots and potatoes and didn’t cut as small. First time the carrots basically dissolved and potatoes were softer than I desired. Despite my preference the family loved this dish.

  4. LauraShifflette
    LauraShifflette says:

    Hearty and warming, this dish was the perfect thing for a winter night. I used mild Italian Sausage because I had it on hand, and it worked perfectly.

  5. EmilyWB
    EmilyWB says:

    My wife and I liked it. Next time like another said we will be using more carrots and potatoes. Also we are going to make it with chicken instead of the sausage. Maybe even use more peas.

  6. Ron Diliberto
    Ron Diliberto says:

    Just made this. I added creole seasoning so it had a subtle hint of heat. However, the recipe has you cutting up the sausages and vegetables into small pieces. If you do that, the sausages shrink and the carrots turn to mush. I will make this again, just cutting things in larger pieces.

  7. kumquatmama
    kumquatmama says:

    Followed other’s suggestion and did not cut carrots and potatoes very small. Flavor was good however it was a little too mushy for my taste. Will make again and add milk to thin it a bit. Maybe some small veggies at the end to give it a little crunch and break up the mushy texture.

  8. Warriorcatsftw
    Warriorcatsftw says:

    Absolutely delicious! Definitely chop the carrots and potatoes bigger, and I used 3 tsps of Cornstarch to thicken it. I also added some peas.

  9. richmiata
    richmiata says:

    Don’t know why this was described as “medium” difficulty. Was easy, …and delicious.

  10. Vampyrvet
    Vampyrvet says:

    Great flavor, but a little fatty and heavy for my taste. The use of the puff pastry on top was genius. However, next time I make a pot pie I think it will be chicken or beef

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