Description
A hearty and comforting Southern-inspired pie filled with creamy peppered gravy and savory plant-based sausage, all wrapped in a buttery biscuit crust.
Ingredients
Scale
- 1 pound plant-based sausage, cooked and crumbled
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Biscuit dough, enough for top and bottom crusts
Instructions
- Preheat oven to 375°F (190°C) and grease a pie dish.
- In a skillet, melt butter over medium heat. Add flour and whisk to form a roux. Cook 1 minute.
- Slowly pour in milk, whisking constantly until thickened.
- Stir in sausage, salt, and pepper. Remove from heat.
- Roll out half of biscuit dough and press into the pie dish for the bottom crust.
- Pour sausage gravy into the crust and smooth the top.
- Roll out remaining dough, place on top, seal edges, and cut slits for steam to escape.
- Bake for 25–30 minutes or until crust is golden brown.
- Let rest for 10 minutes before slicing and serving.
Notes
- Chill biscuit dough before rolling for best flakiness.
- Let pie cool slightly before slicing for clean cuts.
- Add herbs like thyme or rosemary to the filling for extra flavor.