This sausage gravy puff pie is everything I crave in comfort food—rich, savory, and wrapped in flaky golden puff pastry. A creamy sausage filling meets buttery crust in a dish that works just as well for breakfast as it does for dinner. It’s easy enough to make on a weekday but impressive enough to serve for guests. One bite, and I’m hooked every time.

Sausage Gravy Puff Pie

Why You’ll Love This Recipe

This recipe is a go-to for when I want something hearty and soul-warming without a ton of effort.

I only need one pan to make the creamy sausage gravy.
Store-bought puff pastry cuts down prep time while still delivering that irresistible flake.
It works for any meal—brunch, dinner, or even a potluck.
The savory filling and golden crust create that old-school comfort I always crave.

When I made this on a rainy Sunday morning, the smell of sage and buttery pastry filled the kitchen. Now my family requests it any time they come to visit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sausage – I use a well-seasoned breakfast or country sausage for depth of flavor
milk – whole milk gives a richer result, but I sometimes use 2% for a lighter touch
all-purpose flour – thickens the gravy to the perfect consistency
salt – enhances all the savory notes in the sausage
black pepper – I prefer freshly cracked for that gentle heat
ground sage – brings an earthy, herby lift to the gravy
crushed red pepper flakes – optional, but I like the subtle heat it adds
puff pastry – for that golden flaky crust, I always go for a butter-based brand and keep it chilled until use

Directions

Cook the sausage: I start by heating a skillet over medium and cooking the sausage until it’s browned and crumbly with no pink remaining.
Make the gravy: I sprinkle flour over the cooked sausage and stir for two minutes. Then I slowly pour in the milk, stirring constantly, and let the mixture bubble and thicken for about five minutes.
Season the filling: I stir in salt, pepper, sage, and red pepper flakes, then taste and adjust if needed. Once it’s seasoned just right, I let it cool slightly.
Prep the crust: While the oven preheats to 375°F, I roll out the first puff pastry sheet and lay it in a 9-inch pie dish, letting the edges hang over.
Assemble the pie: I spoon the sausage gravy into the crust, roll out the second pastry sheet, and place it over the top. After trimming and crimping the edges, I cut slits in the top to let steam escape.
Bake: The pie goes into the oven for 25–30 minutes until the pastry is puffed and golden.
Rest and serve: I let the pie rest for a few minutes before slicing—it helps the filling set and keeps everything intact when serving.

Servings and timing

Servings: 6
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

This recipe makes one 9-inch pie, which comfortably serves six. I find it’s perfect for a family brunch or a cozy dinner at home.

Variations

I sometimes swap in turkey or plant-based sausage when cooking for different diets.
For a richer filling, I’ve used half-and-half in place of milk—it turns out incredibly creamy.
Add sautéed onions, mushrooms, or bell peppers to the sausage for a vegetable boost.
I’ve even made mini versions using muffin tins for an appetizer-style twist.

Storage/Reheating

Once the pie has cooled completely, I store slices in an airtight container in the fridge for up to 3 days. To reheat, I use a hot oven (around 350°F) until the crust crisps up again. I avoid the microwave since it softens the puff pastry.

Sausage Gravy Puff Pie

FAQs

What type of sausage works best?

I prefer pork breakfast sausage—mild or spicy both work—but turkey or chicken sausage also gives great results. Just make sure it’s a well-seasoned variety for maximum flavor.

Can I use frozen puff pastry?

Yes, I use frozen puff pastry all the time. I just make sure to thaw it according to the package instructions and keep it cold until I’m ready to roll and assemble.

How do I prevent the bottom crust from getting soggy?

The key is thickening the gravy properly before adding it to the crust. I also let the filling cool slightly so it doesn’t steam and soak the bottom layer.

Can this pie be made ahead?

I often prep the sausage gravy a day ahead and store it in the fridge. Then I assemble and bake the pie fresh, which keeps the crust nice and flaky.

Can I add vegetables to the filling?

Absolutely. I’ve added cooked mushrooms, onions, and bell peppers. Just make sure they’re cooked thoroughly and moisture is reduced so the gravy stays thick.

Conclusion

This sausage gravy puff pie delivers all the warmth and flavor I expect from true comfort food. With simple steps and ingredients, it transforms into something that feels both homey and a little bit special. Whether it’s brunch with friends or a weeknight dinner, I find myself coming back to this recipe again and again. It’s flaky, hearty, and deeply satisfying—everything I want in one bite.