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Sausage and Peppers Pot Pie

Ever heard of a supermarket secret that can turn your regular pot pie into something special? Well, meet refrigerated biscuit dough—the unsung hero of this Sausage-and-Peppers Pot Pie. It’s not just a shortcut; it’s a practical revelation that won’t let you compromise on flavor.

Imagine the ease of sautéing Italian sausage, peppers, and onions in a skillet. No fuss, just good cooking. Then, the secret weapon: canned biscuit dough. Just roll it out, slap it on top of the savory mix, and let it do its magic in the oven. The result? A golden-brown masterpiece that tastes like you spent hours in the kitchen.

This recipe won’t have you chained to the stove for long. Twenty minutes of prep time is all it takes. Throw in some diced tomatoes, a bit of seasoning, and let the flavors meld. The biscuit dough acts as the perfect cover, with a sprinkle of mozzarella for good measure.

The best part? You’ll wonder why you hadn’t tried this trick before. It’s a pot pie that’s easy to make and even easier to enjoy. No need for culinary acrobatics; just practical, straightforward cooking. As you savor each bite, you’ll appreciate the simplicity that doesn’t skimp on taste.

In the world of kitchen hacks, this Sausage-and-Peppers Pot Pie is your new best friend—a reliable, tasty companion for those times when you want a home-cooked meal without the hassle. So, roll out that biscuit dough, pop it in the oven, and get ready for a meal that’s as down-to-earth as it is delicious.

Sausage and Peppers Pot Pie

Sausage and Peppers Pot Pie

Discover the genius of a saucy Italian sausage, peppers, and onions pot pie crowned with a shortcut – refrigerated biscuit dough. This practical yet flavorful dish transforms your kitchen routine with a golden, cheesy topping. An ingenious revelation that's as delectable as it is easy.
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian – American
Servings 6 people
Calories 450 kcal


  • Large skillet
  • Baking Dish


  • 1 pound Italian sausage casing removed
  • 1 onion thinly sliced
  • 2 bell peppers red and green, thinly sliced
  • 3 cloves garlic minced
  • 1 can (14 ounces) diced tomatoes drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 can (8 ounces) tomato sauce
  • 1 can (16.3 ounces) biscuit dough refrigerated
  • 1 cup mozzarella cheese shredded
  • Olive oil for cooking


  • Preheat the oven to 375°F (190°C).
  • In a large skillet over medium heat, brown the Italian sausage, breaking it into crumbles with a spatula. Drain any excess fat.
  • Add sliced onions, bell peppers, and minced garlic to the skillet. Sauté until the vegetables are tender.
  • Stir in the drained diced tomatoes, dried oregano, dried basil, salt, and black pepper. Cook for an additional 5 minutes.
  • Pour the tomato sauce into the skillet, stirring to combine. Let the mixture simmer for 10 minutes, allowing the flavors to meld. Adjust seasoning if needed.
  • Transfer the sausage and pepper mixture to a greased baking dish, spreading it evenly.
  • Roll out the refrigerated biscuit dough and place it on top of the sausage and pepper mixture, covering it entirely.
  • Sprinkle shredded mozzarella cheese over the biscuit dough.
  • Bake in the preheated oven for 20-25 minutes or until the biscuit topping is golden brown and cooked through.
  • Remove from the oven and let it rest for 10 minutes before serving.


  1. Experiment with different types of sausage for varied flavors.
  2. Add a pinch of red pepper flakes for some heat.
  3. You can customize the vegetables by adding mushrooms or zucchini.
  4. Ensure the biscuit dough is cooked through by checking its internal temperature.
  5. This dish reheats well, making it a great option for leftovers.
Keyword Biscuit Dough, Comfort Food, Italian, Pot Pie, Sausage, Stuffed Peppers
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Erika Herbert
Erika Herbert