Sausage and Gravy Pie

By Tyla | Last modified on Dec 9, 2025

Featured in: Breakfast

Sausage and Gravy Pie combines creamy, savory sausage gravy with a perfectly flaky biscuit crust, delivering pure comfort in every bite. It’s an ideal dish to bring warmth and satisfaction to your breakfast, brunch, or even a hearty dinner.

The rich flavors of seasoned breakfast sausage blend beautifully with the smooth, thickened gravy, all encased in a golden, buttery crust that adds delightful texture and heartiness to this classic Southern-inspired dish.

Why You’ll Love This Recipe

This dish offers the perfect harmony of creamy sausage gravy and flaky biscuit crust for ultimate comfort.
Quick and straightforward to prepare using simple pantry ingredients and refrigerated biscuit dough.
Versatile enough for breakfast, brunch, or a satisfying dinner option when you crave rich savory flavors.

Ingredients

Refrigerated biscuit dough: A convenient package of 8 biscuits providing a buttery, flaky crust that forms the pie base and sides.
Breakfast sausage: One pound of flavorful sausage, like Jimmy Dean, that forms the hearty protein backbone of the gravy.
All-purpose flour: Two tablespoons used to thicken the sausage drippings into a smooth, creamy gravy.
Whole milk: Two cups of rich milk to create a luscious base for the sausage gravy.
Salt: Half a teaspoon to enhance and balance the dish’s savory flavors.
Black pepper: A quarter teaspoon to add subtle heat and depth to the gravy.
Garlic powder: A quarter teaspoon offering warm, aromatic undertones that complement the sausage.
Onion powder: A quarter teaspoon for a mild, sweet onion flavor layering complexity in the gravy.
Shredded cheddar cheese (optional): Half a cup sprinkled on top for an extra cheesy, flavorful crust finish.

Instructions

Preheat oven and prepare pie crust: Begin by preheating your oven to 375°F (190°C) and greasing a 9-inch pie pan. Press the refrigerated biscuit dough evenly into the pan’s bottom and sides. This crust will bake to golden perfection and hold the rich sausage gravy.
Bake biscuit dough crust: Bake the biscuit crust for 10 minutes until lightly golden but not fully cooked. Par-baking helps the crust stay flaky and crisp after adding the moist gravy filling.
Cook and crumble sausage: While the crust bakes, cook the breakfast sausage in a skillet over medium heat, breaking it apart with a spoon. Browning the sausage fully creates deep, rich flavors essential for hearty gravy.
Make sausage gravy: Sprinkle flour over the cooked sausage and stir for one minute to cook out the raw taste and help thicken the gravy. Gradually whisk in milk to avoid lumps and bring to a simmer. Let the gravy thicken for 5-7 minutes, stirring constantly.
Season the gravy: Add salt, pepper, garlic powder, and onion powder to the gravy to enhance its savory depth, making the flavor robust and balanced.
Assemble the pie: Pour the thickened sausage gravy into the pre-baked biscuit crust and spread evenly. For an extra indulgent touch, sprinkle shredded cheddar cheese on top, which will melt and add rich flavor.
Bake assembled pie: Return the pie to the oven and bake for another 15-20 minutes. This allows the gravy to bubble and the crust to develop a crisp, golden brown finish, locking in all the delicious flavors.
Cool and serve: Let the pie cool for a few minutes before slicing. This resting period helps the filling to set slightly, making it easier to serve and enjoy while still warm.

You Must Know

Using refrigerated biscuit dough makes preparation quicker but ensure it is patted firmly to create a sturdy crust.
Cooking the sausage thoroughly is key to avoid undercooked meat and to release flavorful drippings for the gravy.
Constant stirring during gravy preparation prevents lumps and helps achieve a creamy, smooth texture.

Storage Tips

Store any leftover sausage and gravy pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the crust’s flakiness and the gravy’s creaminess.

Serving Suggestions

Serve this dish warm with a side of fresh fruit or a crisp green salad to balance the rich flavors. It also pairs wonderfully with a cup of strong coffee or your favorite brunch beverage.

Professional Tips

For extra crispiness, brush the crust edges with melted butter before the final bake.
Feel free to substitute milk with half-and-half for a richer gravy texture.
Adjust seasoning spices according to preference or add a pinch of cayenne for a subtle kick.

FAQs

Can I make this sausage gravy pie ahead of time?: Yes, you can prepare the sausage gravy and crust separately in advance, then assemble and bake just before serving for best freshness.
What can I use instead of refrigerated biscuit dough?: You can use homemade biscuit dough or even pie crust dough, but biscuit dough offers ideal flakiness and ease.
Is it possible to make this gluten-free?: Yes, use gluten-free biscuit dough and substitute all-purpose flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.
Can I add vegetables to this pie?: Absolutely! Diced bell peppers, mushrooms, or sautéed spinach can add nutritional value and flavor depth to the filling.
How do I reheat leftovers without soggy crust?: Reheat in an oven set to 350°F (175°C) for 10-15 minutes instead of microwave to keep the crust flaky and crisp.
Can I freeze sausage and gravy pie?: Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
What cheese works best if adding it?: Sharp cheddar is recommended for its bold flavor and melting quality, but you can experiment with Monterey Jack or mozzarella.