Breakfast Pot Pie


This hearty dish of a classic sausage gravy mixed with shredded hashbrowns and topped with buttermilk biscuits was inspired by an Alton Brown recipe: Chicken Biscuit Pot Pie.

I know at first glance it sounds really odd but my favorite breakfast is sausage gravy over biscuits with a side of hashbrowns and I thought I would combine it for an all in one meal. I used my buttermilk biscuit recipe but you could use frozen or canned biscuits if you’d like.

You can make this in oven safe bowls or ramekins for individual pot pies or in an oven safe skillet or baking dish. I made mine in oven safe soup mugs for a fun change.

Breakfast Pot Pie


  • 1 pound bulk breakfast sausage
  • 3 cups shredded hashbrowns, thawed if frozen
  • 2-3 tablespoons flour
  • 1 1/4 cup water
  • 2 cups milk
  • salt and pepper to taste
  • Buttermilk Biscuits


Preheat oven to 400 degrees.

In a large skillet break up the breakfast sausage and cook over medium heat until browned. You need 2-3 tablespoons of fat left in the pan so if your pan is dry add a bit of oil. Sprinkle the sausage with the flour and stir well to coat. Cook for 2 minutes  and gradually add in the water, stirring constantly. Whisk in the milk and bring to a simmer. Add the potatoes and season with salt and pepper. Cook for 5-10 minutes.

Transfer mixture a 3 quart baking dish or to 6-8 individual dishes if not cooking in an oven safe skillet. Top with biscuit dough and bake for 15-20 minutes or until biscuits are browned and no longer doughy. Cool for 10 minutes before serving.

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  1. Yes please. When’s breakfast? I wonder how long it will take me to get there. I’m totally doing this next weekend (this weekend we have an event) for the kids! I’ll blog about it and share. 😉 This looks so yummy and fun!

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