Sausage Gravy Puff Pie Recipe

This Sausage Gravy Puff Pie brings together two of the best comfort foods—creamy, savory country-style sausage gravy and light, flaky puff pastry—into one ridiculously easy and irresistible meal. It’s the perfect lazy weekend brunch or weeknight dinner when you need something hearty, cheesy, and deeply satisfying. This one-pan wonder delivers a true explosion of flavor with minimal effort, making it a guaranteed family favorite. You’ll never look at breakfast for dinner the same way again!

Why You’ll Love This Recipe

• Ultimate Comfort in a Crust: It takes the classic flavors of biscuits and gravy and elevates them into a beautiful, buttery, and shareable savory pie. Honestly, this one’s a game-changer.
• Simple & Stunning: Despite looking impressive, this recipe is surprisingly easy, relying on store-bought puff pastry to do the heavy lifting. It’s truly a beginner-friendly recipe that delivers major wow-factor.
• Flavor-Packed Filling: The gravy is seriously next-level. We’re talking flavorful sausage, sweet onion, fragrant garlic, and a hint of smoky paprika, all tied together with gooey, melted cheddar cheese.

Ingredients

All you need for this Sausage Gravy Puff Pie, and about 45 minutes! Yes, it really is that easy. But first, gather up these essential ingredients:

• Puff Pastry: The secret to the flaky, buttery base! Using a thawed sheet keeps this recipe super simple.
• Olive Oil: Used to sauté the aromatics and start browning the sausage.
• Chicken or Turkey Sausage (casings removed): The star of the show! It provides the rich, savory, and satisfying base for the gravy. Using poultry sausage keeps it a little lighter without sacrificing flavor.
• Onion & Garlic: The dynamic duo of flavor! The onion adds a nice sweetness as it softens, while the garlic brings that essential aromatic punch.
• Butter: Creates the richness needed for the roux, which is the foundation of a truly creamy gravy.
• All-Purpose Flour: This is what thickens our beautiful gravy. It mixes with the butter to form the roux.
• Milk: The liquid base for the gravy. It transforms the roux into a wonderfully smooth, creamy, and pourable sauce.
• Black Pepper & Paprika: Black pepper is essential for that classic savory gravy kick, and a pinch of paprika adds a lovely warmth and subtle smokiness.
• Salt: To season the gravy and make all those other flavors truly pop! Always season to taste.
• Shredded Cheddar Cheese: Because everything is better with cheese! It melts into the gravy, adding a delicious, sharp, and creamy layer of goodness.
• Egg: Beaten and used as an egg wash, it gives the pastry that beautiful, glossy, golden-brown finish we all love.
• Fresh Parsley: An optional but highly recommended fresh, herby garnish to brighten up the final dish.

Note: The ingredients with specific measurements will be right under this article in the recipe card!

How to Make the Sausage Gravy Puff Pie

Step 1: Preheat and Prep

Get your oven preheated to 400∘F (200∘C) and line a baking sheet with parchment paper. This parchment paper is your friend—it makes cleanup a breeze!

Step 2: Brown the Sausage

In a trusty skillet, heat your olive oil over medium heat. Add the sausage and cook it until it’s beautifully browned all over, making sure to break it up as you go. You want those little flavorful crumbles!

Step 3: Sauté the Aromatics

Toss in the chopped onion and minced garlic. Let them cook for about 3 minutes until they are soft and smelling absolutely irresistible. That savory aroma is the start of something amazing!

Step 4: Make the Roux

Time for the magic! Stir in the butter and let it melt completely. Once melted, sprinkle the flour right over the mixture and stir it constantly for 1 minute. You’re cooking out the raw flour taste here, creating what we call a roux.

Step 5: Whisk in the Milk and Thicken

Slowly, gradually, pour in the milk while whisking. Keep cooking and stirring until the sauce bubbles gently and transforms into a gorgeous, thick, and creamy gravy.

Step 6: Season and Add Cheese

Season your gravy generously with black pepper, paprika, and a little salt. Now, stir in that glorious cheddar cheese until it’s completely melted and gooey. Remove the gravy from the heat and let it cool just a bit while you prep the pastry.

Step 7: Fill the Pastry

On a lightly floured surface, roll out your thawed puff pastry sheet to fit your baking pan or just shape it into a nice rustic round. Spoon all of that delicious sausage gravy filling right into the center, making sure to leave about a 1-inch border all the way around the edges.

Step 8: Fold and Brush

Gently fold the edges of the puff pastry slightly over the filling—this creates a lovely rustic border. Brush all of the exposed pastry with the beaten egg. This is what gives it that deep, golden shine!

Step 9: Bake to Golden Perfection

Bake your pie for 25–30 minutes, or until the puff pastry is puffed up, golden-brown, and perfectly crisp.

Step 10: Garnish and Serve

Let the pie cool for just a few minutes (it’s hard, but worth it!). Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness, and serve it warm. Get ready for applause!

Pro Tips for Making the Recipe

• Don’t Rush the Roux: Cooking the butter and flour for a full minute after it forms the roux is crucial. It ensures your gravy won’t have a pasty, raw flour flavor.
• Whisk the Milk Gradually: When adding the milk, pour it in slowly while continuously whisking. This is key to preventing lumps and ensuring you get a silky-smooth gravy.
• Cool the Gravy: Letting the gravy cool slightly before spooning it onto the pastry helps prevent the puff pastry from getting soggy, guaranteeing a lighter, flakier crust.
• Use High-Quality Sausage: Since the sausage is the main flavor driver, using a brand you love will make a huge difference in the final taste of the gravy.

How to Serve

This pie is already a complete meal, but here are some delightful ways to serve and pair it:

• Classic Comfort: Pair it with a simple side of roasted asparagus or steamed green beans to add a fresh, crisp, green element to the plate.
• Brunch Perfection: Serve slices of the pie alongside some fresh fruit like sliced oranges or berries for a balanced sweet and savory spread.
• Simple Salad: A light, crisp side salad dressed with a bright vinaigrette provides a nice acidic contrast to the richness of the gravy.

Make Ahead and Storage

Storing Leftovers

Place any leftover slices of the pie in an airtight container and store them in the refrigerator for up to 3 days.

Freezing

You can freeze leftover slices, but the texture of the puff pastry may not be quite as crisp after thawing. Place cooled slices in a freezer-safe container or wrap them tightly in foil and plastic wrap. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat is in a toaster oven or regular oven at 350∘F (175∘C) for 10–15 minutes until the pastry is re-crisped and the filling is warmed through. A microwave will work, but you’ll lose that lovely crispy crust!

FAQs

Can I make the sausage gravy filling ahead of time?

Absolutely! The gravy filling is perfect for making in advance. Prepare the gravy as directed in the recipe and let it cool completely. Store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to assemble the pie, spread the chilled gravy onto the puff pastry and continue with the baking instructions. This is a brilliant trick for cutting down on prep time before a brunch gathering!

Can I use a different kind of meat besides chicken or turkey sausage?

You certainly can, friend! You can easily swap out the poultry sausage for a pound of classic pork breakfast sausage. This will give you an even richer, more traditional gravy flavor, but be sure to drain off any excess grease before adding the butter and flour for the roux. You could even use ground beef or a plant-based ground meat alternative, adjusting the seasoning as needed.

Why did my puff pastry not rise or become flaky?

The most common reason for a dense or flat puff pastry is that it wasn’t cold enough before it went into the oven. Make sure your puff pastry is still cool to the touch (not warm and floppy) when you assemble the pie. If you’ve spent too long filling it, pop the whole assembled pie into the fridge for 10 minutes to chill before brushing with the egg wash and baking!

How can I make this pie spicier?

If you’re craving a little extra heat, I’ve got you covered! You have a few options: use a hot or spicy variety of chicken, turkey, or pork sausage; add a pinch of cayenne pepper when you season the gravy; or stir in a teaspoon of your favorite hot sauce to the gravy right before you add the cheese. You can also garnish the finished pie with a few dashes of hot sauce for an easy, customized kick!