Andouille Sausage Pot Pie


  • 1 sheet frozen puff pastry
  • 1 tbsp +1-2 tsp canola or grapeseed oil
  • 12 ounces andouille sausage
  • 1/2 onion
  • 2 shallots
  • 2 carrots
  • 3 cloves garlic
  • 1 pound white or red potatoes
  • 1 1/2 cups chicken broth
  • Salt and pepper
  • 1 tbsp butter
  • 2 tbsp all-purpose flour
  • SET the puff pastry out on the counter to thaw for 30 minutes.
  • PREHEAT your oven to 400 degrees.
  • 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.
  • 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.
  • COOK at high pressure for 7 minutes and use a natural release for 10 minutes followed by a quick release.
  • 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.
  • 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.
  • ADD the pot pie mixture to 4 bowls or soup plates and serve topped with the baked puff pastry.
  • P.S. Swap out some of the potatoes for parsnips or butternut squash, or add a big handful of frozen peas at the end.
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