Breakfast Pot Pies

Chicken pot pies are one of my very favorite things to eat ever. I ate so so many Marie Calendars Chicken Pot Pies in college because they were so good. It wasn’t until later in my life I looked at the calorie count and then I have not had another one since. Oye. Anyway – I will make them from scratch one in a while. On a recent trip to Paris, we were eating so many delicious creamy meals that I just kept thinking about how I needed to make pot pie when we got home. Then I had the idea of making a breakfast pot pie and that just seemed like an extremely good idea that we should be making and sharing with you. So here we are, with an easy and delicious breakfast pot pie topped with an egg no less. A delicious creamy potato-y and sausage-y filling that you will love I know it.

Ingredients:

filling

• 6 ounces breakfast sausage
• 3 tablespoons unsalted butter
• 3 red potatoes, chopped
• ½ small onion, diced
• 1 garlic clove, minced
• 5 sweet peppers, thinly sliced or 1 diced bell pepper
• 1 tablespoon minced thyme, plus more for garnish
• 1 tablespoon thinly sliced chives
• 3 tablespoons all purpose flour
• 1 ½ cups whole milk
• salt and pepper to taste

assembly

• 1 sheet frozen puff pastry, thawed
• 4 medium eggs