Biscuits and gravy pot pies

Momma Phat

2 (9 inches) premade pie crusts or homemade

1 (12 ounces) package pork sausage (or maple flavored sausage)

3 tablespoons butter

¼ cup all-purpose flour

3 cups of milk

salt and pepper (to taste)

a dash of cayenne pepper

subheading: Note:

You can do this with scrambled eggs, bacon, ham...

1. Heat a large deep skillet to medium high heat. Add sausage, and break up into small pieces with a metal spatula while cooking.

2. Cook until sausage is evenly browned.

3. Remove the sausage from the pan with a slotted spoon reserving the fat drippings in the pan.

4. Set sausage pieces aside.

Add butter to the pan and stir until melted. Add flour and stir until smooth.

5. Reduce heat to medium and cook until light brown. Gradually whisk in milk, and cook until the mixture has thickened.

6. Season with salt and pepper, and cayenne pepper and stir in cooked sausage.

7. Reduce heat and simmer for 12 to 15 minutes. If the mixture becomes too thick, add a little more milk.

8. Lightly grease a 9-inch pie dish. Press one crust onto the bottom and up the sides of the dish. Pour the sausage gravy over the crust. Top with the second crust and crimp the sides to seal.

9. Bake according to the package directions for the pie crust. If using homemade crusts bake see notes.

Homemade bisquick pie crust: Ingredients

PLAIN PIE SHELL

1 c

bisquick baking mix

¼ c

margarine or butter, softened

2 Tbsp

boiling water

Heat oven to 450^. Mix Bisquick, and margarine in a small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly with floured fingers in an ungreased pie plat. 9-inch, bringing dough onto rim of plate. Flute . Bake until light brown , about 8 to 10 minutes; cool.

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