Fall Comfort Food – Herb-Trio Sausage Pot Pie


When the weather turns rainy, the smell of pot pie makes your house smell so cozy. And this is borderline fall.

Start the way so many good things start: 2 carrots, 2 celery, an onion, half a russet potato, and some herbs. We used rosemary, thyme, and sage from the garden.

Chop Chop: Carrots, Onions, Celery, Potatoes and Herbs
Chop Chop: Carrots, Onions, Celery, Potatoes and Herbs

Saute the onions in olive oil on medium heat until they start to relax, then add the rest of the chopped vegetables and let them cook down. Splash in some red wine to help the process (red wine helps everything), and chop up the herbs and toss those in, too. Include two of your favorite sausage, chopped into rounds (we like the vegetarian ones).

Cooking It All Down
Cooking It All Down

Once everything smells great, stir the frying pan ingredients together in a bowl, along with a can of cream of mushroom soup, some frozen peas, and some salt and pepper.

Stir It Up
Stir It Up

Ladle the filling into two oven-ok vessels, and make a bisquick crust to layer over the top. Bake at 400 until it’s nice and brown.

Pot Pie!
Pot Pie!

Our neighbor gave us a lot of greenleaf lettuce from her gorgeous vegetable garden. And a co-worker provided the lemon cucumber. Summer salads are so simple and delicious.

Pot Pie and Foraged Salad
Pot Pie and Foraged Salad

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

One thought on “Fall Comfort Food – Herb-Trio Sausage Pot Pie”

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s