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Cheesy Chicken and Sausage Pot Pie

This Cheesy Chicken and Sausage Pot Pie is stuffed with a creamy chicken and vegetable mix and topped with a buttery, flaky pie crust. This cheesy chicken and sausage pot pie is so hearty and delicious. Plus, it's super fast and simple to make! It only takes 20 minutes to throw this wonderfully savory pie together. It's the perfect Sunday dinner for your family. 
5 from 3 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 cup onion diced
  • 2 diced jalapenos
  • 1 15 oz can of diced potatoes drained
  • 1 ½ cups of cooked chicken chopped/shredded I used smoked chicken my husband had grilled
  • ½ lb cooked Opa’s Chicken Smoked Sausage or your favorite smoked sausage
  • 1 tablespoon of Slap Ya Mama seasoning.
  • 1 10.5 oz Cream of Chicken soup
  • 1 10.5 oz Cream of Potato soup
  • 1 cup of Chicken Broth
  • 1 15.25 oz can of corn-Drained
  • 1 14.5 oz can of green beans-drained
  • 1 bag of Borden Shredded Mexican Cheese 8 oz.
  • 2 Pillsbury premade pie crusts
  • 1 15.25 oz can of corn-Drained
  • 1 14.5 oz can of green beans-drained
  • 1 bag of Borden Shredded Mexican Cheese 8 oz.
  • 2 Pillsbury premade pie crusts

Instructions
 

  • Pre-heat the oven to 350°F.
  • In a large skillet, saute diced onion, jalapeno, and can of potatoes in a tablespoon of olive oil.
  • Add in the chicken and sausage and mix together. Sprinkle with 'Slap Ya Mama. Cook for about 3 minutes, blending.
  • Stir in the can of cream of chicken and cream of potato and stir it in. Add in a cup of chicken broth. If you prefer a creamier gravy in your pot pie, add an additional 12 cup broth.
  • Add in the green beans, corn, and cheese. Stir it together. Let the mixture simmer for a few minutes until it starts to thicken.
  • In a deep dish pie pan or cast iron, roll out one of the pie crusts into the bottom of the pan. Fill the pie crust halfway with the mixture. Make sure to spread it evenly. Cover the mixture with the additional pie crust.
  • Cut a slit into the top of the pie crust. This allows air to escape. Trust me, don't skip this step. It ensures the pie cooks evenly.
  • Bake for 45 minutes at 350°F until the pie is golden brown.
  • Let it cool for 10 minutes and serve.
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