Andouille Sausage Pot Pie

By: No Pressure Cookbook by Laurel Randolph

Andouille Sausage Pot Pie
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
1-2 hours, 4 servings, all-purpose flour, andouille sausage, butter, canola or grapeseed oil, carrots, chicken broth, contributed, cook 42 min, garlic, main course, medium, modern, onion, prep 40 min, pressure cook, salt and pepper, sauté, shallots, sheet frozen puff pastry, white or red potatoes

prep icon Prep Time
40 min
cook icon Cook Time
42 min

serving icon Servings
4 servings
Ingredients
  • 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
Instructions
  • 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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