Sausage Gravy Puff Pie - Recipes By Clare

A Comfort Food Classic Wrapped in Flaky Puff Pastry

Few things warm the soul quite like a savory pie filled with creamy sausage gravy. Imagine a golden, flaky puff pastry shell that crackles with every bite, revealing a luscious, peppery sausage gravy nestled inside. That’s exactly what you get with this Sausage Gravy Puff Pie — a stunning comfort food dish that’s as impressive in presentation as it is in flavor.

This recipe is the ultimate twist on the classic Southern biscuits and gravy. Instead of serving sausage gravy over biscuits, we’re encasing it in puff pastry and baking it into a golden, flaky pie. It’s perfect for brunches, cozy dinners, potlucks, or holiday breakfasts. Whether you’re feeding a family, impressing guests, or treating yourself to a comforting meal, this pie delivers satisfaction with every bite.

Why You’ll Love This Recipe

Golden flaky crust thanks to buttery puff pastry
Rich, creamy sausage gravy seasoned to perfection
Perfect for make-ahead meals — reheats beautifully
Simple ingredients, big payoff
Customizable to add vegetables, cheese, or spice

Ingredients (US Cups & Measures)

Here’s what you’ll need to make this indulgent puff pie:

1 lb (about 2¼ cups) breakfast sausage (mild or spicy)
¼ cup all-purpose flour
2 cups whole milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground sage
½ teaspoon crushed red pepper flakes (optional)
1 package puff pastry (usually contains 2 sheets), thawed

Optional for Serving:

Chopped parsley for garnish
Hot sauce or gravy on the side

Prep and Cook Time

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes
Servings: 6 generous slices
Calories: ~460 kcal per serving

Directions – Step-by-Step

Step 1: Cook the Sausage

Start by browning the sausage in a large skillet over medium heat. Use a wooden spoon to break the sausage into small crumbles as it cooks. You’re aiming for fully browned meat with no pink remaining. This process should take about 6–7 minutes.

Tip: If your sausage renders a lot of fat, you can drain off a bit, but leave at least 1–2 tablespoons to help build the gravy.

Step 2: Build the Gravy

Once the sausage is browned, sprinkle the flour evenly over it. Stir continuously to coat the meat and cook off the raw flour taste. This should take about 1–2 minutes.

Next, slowly pour in the milk, stirring constantly to prevent lumps. Turn the heat up to medium-high and bring the mixture to a gentle boil. You’ll see it thicken after 4–5 minutes.

Season with salt, black pepper, sage, and crushed red pepper flakes (if using). Taste and adjust seasoning to your preference.

Consistency Check: The gravy should be thick enough to coat the back of a spoon but not so thick it clumps. Think “scoopable” not “runny.”

Step 3: Prep the Puff Pastry

Preheat your oven to 375°F (190°C).

Roll out one sheet of thawed puff pastry slightly to fit a 9-inch pie dish. Gently press the pastry into the dish, allowing a bit to hang over the sides.

Tip: Make sure your pastry is thawed but still cold — if it gets too warm, it can become sticky and hard to handle.

Step 4: Fill the Pie

Pour your warm sausage gravy mixture into the prepared puff pastry crust. Use a spatula or spoon to spread it out evenly.

Step 5: Top It Off

Roll out the second sheet of puff pastry and lay it over the top. Trim any excess, then crimp the edges to seal the pie. Use a knife to cut 3-4 small slits in the top to allow steam to escape during baking.

Optional: Brush the top with a lightly beaten egg for an extra golden crust.

Step 6: Bake to Perfection

Place your pie on the center rack and bake for 25–30 minutes, or until the crust is deeply golden brown and puffed.

Check the bottom of the pie to ensure it’s cooked through — you want it crisp, not soggy.

Step 7: Let it Rest and Serve

Allow the pie to rest for about 5–10 minutes after removing it from the oven. This helps the gravy set and makes slicing much easier.

Slice into generous wedges and serve with a sprinkle of chopped parsley and a dash of hot sauce if desired.

How to Serve Sausage Gravy Puff Pie

This dish can stand alone as a hearty breakfast or brunch main, but it also pairs beautifully with:

A fresh green salad (like arugula with lemon vinaigrette)
Roasted or sautéed vegetables
Scrambled or poached eggs
Fruit salad or a citrus platter
Mimosas or a Bloody Mary bar for a brunch party

Make Ahead and Reheating Instructions

To Make Ahead:

Cook the sausage gravy and refrigerate it up to 2 days in advance.
Assemble the pie right before baking, or build it the day before and chill it covered in the fridge.

To Reheat:

Reheat slices in a 350°F oven for 10–15 minutes or until heated through.
You can also microwave a slice for 1–2 minutes, though the pastry may lose some crispness.

Variations and Customizations

Make this pie your own with these tasty twists:

Add Cheese

Mix in ½ to 1 cup shredded cheddar or mozzarella to the gravy.

Spice It Up

Use hot Italian sausage or double the red pepper flakes.

Add Vegetables

Stir in 1 cup sautéed mushrooms, onions, spinach, or bell peppers to bulk up the filling.

Breakfast Pie

Crack 2–3 eggs into the gravy before sealing the pie for a breakfast twist.

Storage and Freezing

Refrigerator: Store leftovers covered in the fridge for up to 4 days.
Freezer: Bake the pie fully, cool, and freeze individual slices wrapped in foil for up to 2 months. Reheat in a toaster oven or air fryer.

Frequently Asked Questions

Can I use homemade pie crust instead of puff pastry?
Yes. The texture will be more traditional and less flaky, but still delicious.

Can I use plant-based sausage and milk?
Absolutely — plant-based breakfast sausage and unsweetened almond or oat milk work well. The texture may vary slightly but will still taste great.

What if I don’t have sage?
You can substitute thyme or poultry seasoning, or leave it out if you prefer a simpler flavor.

Final Tips

Keep your puff pastry cold until ready to use for maximum puff.
If you want to serve it with gravy on the side, double the gravy portion and keep some for drizzling.
Always let the pie rest before slicing — this keeps the filling from running and helps each slice hold its shape.

A Hug in Pie Form

Sausage Gravy Puff Pie is the kind of recipe that bridges breakfast and dinner, weekday and holiday, indulgence and ease. It’s one of those dishes that surprises people — both with how simple it is to make and how comforting it feels to eat.

So whether you’re planning a special brunch, looking for the ultimate breakfast-for-dinner idea, or just want something warm and hearty to share with loved ones, this puff pie delivers.