For the garlic butter:
2 tablespoons salted butter
1 clove garlic, minced
1/2 teaspoon dried oregano
For the pot pie:
1 tablespoon olive oil
1 pound ground Italian sausage
2 tablespoons salted butter
1 onion, thinly sliced
3 red bell peppers, sliced
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
kosher salt, to taste
freshly ground black pepper, to taste
1 (16.3-ounce, 8-count) container refrigerated biscuit dough
Step 1 -Preheat the oven to 375 degrees F.
Step 2 - In a small, microwave-safe bowl, add 2 tablespoons of the butter and microwave until melted.
Step 3 - Add 1 clove of the minced garlic and 1/2 teaspoon of the dried oregano to the melted butter and stir to combine.
Step 4 - Set the garlic butter aside.
Step 5 - In a 9-inch cast-iron skillet over medium heat, add the olive oil.
Step 6 - Add the sausage to the hot oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 7 - Using a slotted spoon, transfer the sausage to a bowl.
Step 8 - Drain the excess fat from the skillet and wipe it clean.
Step 9 - In the same skillet over medium heat, melt the remaining butter.
Step 10 - Add the onions, the bell peppers, the remaining garlic, and the remaining oregano and cook, while stirring, until the vegetables are softened, about 6 to 8 minutes.
Step 11 - Sprinkle the flour over the vegetable mixture and cook, while stirring, until the raw flour smell disappears, about 1 minute.
Step 12 - Add the chicken broth to the vegetable mixture and stir to combine.
Step 13 - Increase the heat to medium-high and bring the broth to a simmer.
Step 14 - Cook the vegetable mixture, while whisking, until no lumps of flour remain and it thickens, about 3 to 4 minutes.
Step 15 - Add the sausage to the vegetable mixture and stir to combine.
Step 16 - Season the sausage mixture with the salt and the black pepper.
Step 17 - Arrange the biscuits on top of the sausage mixture in the skillet. If there are leftover biscuits, reserve them for a separate use.
Step 18 - Brush the biscuits with the garlic butter.
Step 19 - Bake until the biscuits are puffed and golden, about 18 to 22 minutes.
Step 20 - Let the pot pie cool for 5 minutes.
Step 21 - Serve.
Time: 1 hour
Yield: 6 servings
American country cooking is going on a Mediterranean trip... and bringing back some big flavor ideas! Italy Pot Pie is loaded with savory and spiced Italian sausage, fragrant oregano, and bright red bell peppers, all beloved Italian flavors. Then on top is a buttered, flaky, and golden biscuit crust! Italy Pot Pie is molto bene!