Rating: 4.25 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Bratwurst provides a smoky note to this pot pie with mushrooms and veggies in a creamy sauce and topped with a crumbled pretzel crust.

Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • In heavy-bottomed saute pan, heat vegetable oil over medium-high heat. Add sausages and cook until browned on all sides until just cooked through. Remove, and once cooled, slice into rounds.

  • To same pan, add mushrooms and cook until well browned. Add onions, carrots and celery. Cook until softened, add garlic, and cook for additional 2 minutes.

  • Add red pepper flakes and fresh thyme, followed by flour. Reduce heat and cook for 2 more minutes to cook raw taste from flour.

  • Add chicken stock and heavy cream, and bring to simmer, whisking frequently.

  • Add mustard and cheddar cheese, and stir to incorporate. Add reserved sausage and season with salt and pepper. Transfer to individual ovenproof serving dishes.

  • In food processor, or by hand, roughly chop pretzels to make crumbs. Toss with melted butter and top each serving dish with crumb mixture.

  • Bake until golden brown and warmed through, approximately 12 to 15 minutes.

Nutrition Facts

1013 calories; protein 35.3g; carbohydrates 51.8g; fat 75g; cholesterol 168mg; sodium 2246.6mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
09/17/2019
Cooked as directed and it was pretty good. A few notes: 1. I really liked the pretzel topping. 2. The thyme overwhelmed the other flavors maybe use a little less. 3. Unless using a precooked brat the temp should be lower than med-high. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/17/2019
Cooked as directed and it was pretty good. A few notes: 1. I really liked the pretzel topping. 2. The thyme overwhelmed the other flavors maybe use a little less. 3. Unless using a precooked brat the temp should be lower than med-high. Read More
Rating: 5 stars
05/05/2020
To be fair I changed just a couple of things. First I added a parsnip because I had one. I didn't add onions cause I don't like them but I added 6-8 garlic cloves. I didn't add the topping cause I didn't feel like a pretzel topping. I also added a cup or two extra of broth and adjusted the seasoning to match. I wanted this a little more like a soup or a stew and I ate it with a slice of sourdough toast. Honestly one of the best recipes off this site. YUM! Read More
Rating: 5 stars
06/21/2020
Cooked as directed substituting wildly from my pandemic pantry and the result was still delicious! Some of the substitutions I had to make: canned mushrooms prepared minced garlic dried thyme canned chicken broth almond milk instead of heavy cream not-yellow but not whole-grain mustard Mexican shredded cheese and potato chips instead of pretzels (I did forego the butter because of all the grease in the chips). There was a little bit of adjustment in the cooking times to get the consistencies called out in the recipe but this was trivial and may not have been necessary. Can't wait to actually try this with the actual called-for ingredients. Read More
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Rating: 3 stars
02/10/2021
I am not sure how this is called pot pie. It is more like a creamy soup. The flavor was good but too rich on its own. If I make it again I will make sure I serve it over rice or potatoes. The two of us only ate half of the serving. Not sure if I should keep the rest. I will freeze a bit for my son to take home next time he visits and tell him to make some rice to go with it. Read More