Sausage gravy tucked into a flaky biscuit or puff pastry crust — imagine a savory pie you can slice and pass at a Sunday brunch or bring to a potluck. This Sausage Gravy and Biscuit Pie takes the familiar comfort of biscuits and sausage gravy, then bakes it into a portable, golden-crusted pie that holds together for easy serving and travel. If you prefer a leaner meat option, you can use turkey sausage — I often reference techniques for leaner sausage gravies in how to make sausage turkey fat gravy for tips on keeping the gravy rich without excess grease.
Why you’ll love this dish
This pie is the crossroads of two breakfast icons: the creamy, peppery sausage gravy and the flaky comfort of biscuits or puff pastry. It’s:
- Crowd-friendly: feeds a group without messy ladling.
- Make-ahead friendly: assemble ahead and bake when guests arrive.
- Flexible: swap in turkey sausage, go spicy, or add cheese.
- Budget-friendly: uses pantry basics and a pound of sausage to feed 6–8.
"A hit at our family brunch — everyone loved how the gravy stayed creamy inside a crisp crust." — weekend bruncher
The pie is especially handy when you want the flavors of biscuits and gravy but need a tidy, sliceable dish for serving.
The cooking process explained
Before you gather ingredients, here’s what will happen: brown the breakfast sausage and use its rendered fat to build a quick roux with flour. Gradually stir in milk until the gravy thickens and season it. Line a pie dish with rolled biscuit dough or puff pastry, pour in the hot-but-not-boiling gravy, top with another pastry layer, seal, vent, and bake until golden. This keeps the process compact: sear, thicken, assemble, bake.
What you’ll need
- 1 pound breakfast sausage (pork or your choice of turkey/plant-based)
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk gives richest results; 2% also works)
- 1 package refrigerated biscuit dough OR puff pastry (one sheet per package usually)
- Salt and freshly ground black pepper, to taste
Optional: 1 egg for egg wash, pinch of cayenne or hot sauce for heat, 1/2 cup shredded cheddar for a cheesy version
Notes on substitutions:
- Turkey sausage: leaner; will make less grease for the roux — add 1–2 tbsp butter if needed.
- Dairy-free: use unsweetened almond or oat milk, but full-fat varieties give better mouthfeel.
- Puff pastry yields a flakier crust; refrigerated biscuit dough gives a chunkier, biscuit-like interior.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish lightly.
- In a large skillet over medium heat, add the breakfast sausage. Break it into small pieces and cook until browned and cooked through, about 6–8 minutes. No pink should remain.
- Keep most of the rendered fat in the skillet (reserve a tablespoon if there’s a lot). Sprinkle the 1/4 cup flour over the cooked sausage and stir. Cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the milk while stirring constantly. Lower the heat to medium-low and whisk until the mixture becomes a smooth, thick gravy — about 3–5 minutes. If it gets too thick, add a splash more milk.
- Taste and season with salt and plenty of freshly ground black pepper. Add cayenne or hot sauce if you like heat. Remove from heat and let the gravy cool for 3–5 minutes so it’s warm but not scalding.
- Roll out the biscuit dough or thawed puff pastry to fit the pie dish. Place the first layer into the dish, gently pressing to fit.
- Pour the warm sausage gravy into the prepared crust, spreading evenly. If you want cheese, sprinkle shredded cheddar over the gravy now.
- Cover with the second layer of dough. Trim and crimp the edges to seal. Cut 2–3 small vents in the top layer to release steam. Brush with beaten egg for a glossy finish, if desired.
- Bake for 25–30 minutes, until the crust is golden brown and bubbly at the vents. If the edges brown too quickly, tent loosely with foil.
- Remove from the oven and let the pie rest 5–10 minutes so the gravy sets slightly for cleaner slices. Serve warm.
Best ways to enjoy it
Slice the pie into wedges and serve with:
- Sunny-side-up or scrambled eggs for a classic brunch spread.
- Sautéed greens (spinach or kale) or roasted asparagus to add brightness.
- Hash browns or roasted potatoes for extra starch.
- Hot sauce or chopped chives on top for contrast.
Cut smaller wedges for buffet service — it pairs well with coffee or a light-bodied beer.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container or wrap the pie tightly. Keep in the fridge up to 3–4 days.
- Freeze: Freeze whole or in wedges for up to 2 months. Wrap twice (plastic wrap + foil) to avoid freezer burn.
- Reheat from refrigerated: Warm a slice in a 350°F oven for 12–15 minutes until heated through, or microwave on medium for 1–2 minutes (microwave will soften the crust).
- Reheat from frozen: Thaw overnight in the fridge, then reheat in a 350°F oven for 20–30 minutes. If reheating a whole frozen pie, allow extra time and cover edges if they brown too fast.
Food safety: cooked pork/turkey sausages should reach an internal temperature of 160°F when originally cooked; always cool leftovers quickly and refrigerate within 2 hours.
Helpful cooking tips
- Control fat: If your sausage produces a lot of grease, spoon some off and leave about 1–2 tablespoons to make the roux. Too much fat makes the gravy greasy; too little can make it dry — add butter if needed.
- Smooth gravy: Whisk constantly when adding milk to prevent lumps. If lumps form, push gravy through a fine mesh sieve or use an immersion blender briefly.
- Crust tricks: For a crisper bottom, blind-bake the bottom crust for 5 minutes before adding the filling. For a flakier top, use puff pastry and avoid overworking it.
- Browning control: If the top browns before filling is set, tent with foil. Let the pie rest 5–10 minutes to firm up for easier slicing.
- Flavor ideas: Stir in a teaspoon of Dijon mustard or a splash of Worcestershire to deepen flavor. If you want a lean swap, turkey sausage works well — and you can adapt flavors from this guide to turkey sausage patties for seasoning inspiration.
Creative twists
- Cheesy Sausage Gravy Pie: stir 1/2–1 cup shredded cheddar or pepper jack into the hot gravy before filling.
- Spicy Southwestern: add diced green chiles, cumin, and cilantro; top with pepper jack and jalapeños.
- Veggie boost: fold sautéed mushrooms, onions, or bell peppers into the gravy for texture and color.
- Mini pie version: make in muffin tins with biscuit dough for portable breakfast bites — reduce bake time to 15–18 minutes.
- Vegetarian: use plant-based breakfast sausage and dairy-free milk for a meat-free version.
Your questions answered
Q: Can I use canned biscuit dough or does puff pastry work better?
A: Both work. Canned biscuit dough gives a more rustic, biscuit-like texture; puff pastry is flakier and more elegant. For a sturdier bottom, consider a quick 5-minute blind bake with either.
Q: Can I make the gravy ahead of time?
A: Yes. Make the sausage gravy up to 24 hours ahead, cool, refrigerate, then reheat gently before assembling and baking. Reheat slowly and thin with a splash of milk if it thickens too much.
Q: Is it safe to freeze assembled but unbaked pie?
A: You can assemble and freeze unbaked. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if still slightly cold in the center.
Q: How do I keep the crust from getting soggy?
A: Use some of these methods: blind-bake the bottom briefly, reduce excess sausage grease before adding flour, or brush the bottom crust with a thin layer of beaten egg after pre-baking. Also, let the gravy cool slightly so it’s warm, not piping hot, when you pour it into the dough.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free all-purpose flour (or a blend with xanthan gum) to thicken the gravy, and choose a gluten-free pie crust or biscuits. Adjust the flour amount if your GF blend absorbs differently.
If you’d like a printable grocery-ready ingredient list or a quick timeline for prepping this pie ahead of guests, tell me how many people you’re serving and I’ll tailor the plan.
Sausage Gravy and Biscuit Pie
Ingredients
For the Filling
- 1 pound breakfast sausage (pork or turkey/plant-based) Use turkey sausage for a leaner option.
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%) Whole milk gives richest results.
- 1 package refrigerated biscuit dough or puff pastry One sheet per package usually.
- to taste salt
- to taste freshly ground black pepper
- 1 egg optional for egg wash
- 1/2 cup shredded cheddar cheese Optional for a cheesy version.
- pinch cayenne or hot sauce Optional for heat.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish lightly.
- In a large skillet over medium heat, add the breakfast sausage. Break it into small pieces and cook until browned and cooked through, about 6–8 minutes.
- Keep most of the rendered fat in the skillet (reserve a tablespoon if there’s a lot). Sprinkle the 1/4 cup flour over the cooked sausage and stir. Cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the milk while stirring constantly. Lower the heat to medium-low and whisk until the mixture becomes a smooth, thick gravy — about 3–5 minutes.
- Taste and season with salt and plenty of freshly ground black pepper. If using cayenne or hot sauce, add now.
- Remove from heat and let the gravy cool for 3–5 minutes.
- Roll out the biscuit dough or thawed puff pastry to fit the pie dish. Place the first layer into the dish.
- Pour the warm sausage gravy into the prepared crust, spreading evenly. If desired, sprinkle shredded cheddar over the gravy now.
- Cover with the second layer of dough, trim and crimp the edges to seal, and cut 2–3 small vents in the top.
- Brush with the beaten egg for a glossy finish, if desired.
Baking
- Bake for 25–30 minutes, until the crust is golden brown and bubbly at the vents.
- If the edges brown too quickly, tent loosely with foil.
- Remove from the oven and let the pie rest for 5–10 minutes before serving.