Individual Breakfast Pot Pies

0 Reviews

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

25 min

GLUTEN FREE

NO

Hash browns make the perfect crispy crust for these mini pot pies. Fill with chicken sausage and whatever frozen veggies you have on hand.

This recipe is made with Jones Golden Brown® Chicken Links.

018444 - 5 oz. ANGB Chicken Link 2018
ingredients
4 frozen hash brown patties
2 tablespoons unsalted butter
1/2 cup yellow onion, finely diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups chicken stock
1 cup whole milk
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 teaspoons fresh thyme leaves
1 (12 oz) bag frozen mixed vegetables
2 (5 oz) packages Jones Dairy Farm All Natural Golden Brown® Chicken Sausage Links, thawed and diced
DIRECTIONS
Preheat oven to 375˚F.

Line baking sheet with foil and lightly grease with cooking spray. Place hash brown patties in single layer and bake until golden brown and crispy, about 10 to 15 minutes.

Heat medium saucepan over medium-high with butter. Once melted add onions and garlic and sauté until translucent, about 5 minutes. Sprinkle flour over top, stir and cook for about 1 minute. Stir in chicken stock and milk and cook over low heat until mixture bubbles and thickens. Season with salt, pepper and thyme. Once thick, stir in frozen vegetables and diced sausage.

Divide filing evenly among 4 individual ramekins and top each with crispy hash brown. Bake until filling is warmed through, about 10 minutes. Remove from oven and allow to cool slightly before serving.

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Ingredients

4 frozen hash brown patties
2 tablespoons unsalted butter
1/2 cup yellow onion, finely diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups chicken stock
1 cup whole milk
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 teaspoons fresh thyme leaves
1 (12 oz) bag frozen mixed vegetables
2 (5 oz) packages Jones Dairy Farm All Natural Golden Brown® Chicken Sausage Links, thawed and diced

Directions

Preheat oven to 375˚F.

Line baking sheet with foil and lightly grease with cooking spray. Place hash brown patties in single layer and bake until golden brown and crispy, about 10 to 15 minutes.

Heat medium saucepan over medium-high with butter. Once melted add onions and garlic and sauté until translucent, about 5 minutes. Sprinkle flour over top, stir and cook for about 1 minute. Stir in chicken stock and milk and cook over low heat until mixture bubbles and thickens. Season with salt, pepper and thyme. Once thick, stir in frozen vegetables and diced sausage.

Divide filing evenly among 4 individual ramekins and top each with crispy hash brown. Bake until filling is warmed through, about 10 minutes. Remove from oven and allow to cool slightly before serving.