Italian Pot Pie

This Italian take on the pot pie is a great weeknight meal that’ll have your family eating

This Italian take on the pot pie is a great weeknight meal that’ll have your family eating within an hour of turning on the heat. Despite its simplicity, there is plenty of opportunity to experiment and cater this dish to your family’s tastes!

  • 1 lb hot Italian sausage
  • 1/2 large yellow onion, sliced
  • 1/2 bulb fennel, cored, sliced
  • 1 green bell pepper, sliced
  • 8 oz fresh mozzarella, diced
  • 1/2 cup parmesan, finely grated
  • 2 cups Mama Capri’s Basilico Sauce
  • Cattleman’s Grill Italiano Seasoning

Preheat your Yoder Smokers YS640 375ºF set up for indirect grilling. Preheat a Lodge Logic 12” cast iron skillet in the cooker. You can also do this first part on a side burner or stove top over medium heat. When the skillet is hot, add a little vegetable oil. Then combine the onions, fennel, peppers and sausage in the skillet. Season with Cattleman’s Grill Italiano Seasoning, and cook until the sausage is browned and onions are translucent.

The base of our filling consists of yellow onion, fresh fennel, green bell peppers and hot Italian sausage, but if you like mushrooms or zucchini, feel free to switch it up!

Top the mixture with the diced mozzarella, most of the parmesan (save some for the top) and Mama Capri’s Basilico Sauce.  Choose your favorite cheeses. We used fresh mozzarella and parmesan, but gruyere, provolone and asiago would all be great!

Flatten the biscuits and lay them over the top of everything. Sprinkle the remaining parmesan over the biscuits, as well as some more of the Cattleman’s Grill Italiano Seasoning.

Bake on the second shelf of the cooker for until the biscuits are golden brown, about 35 minutes.

Recipe developed by Chef Tom Jackson, photos by Justin Cary of All Things Barbecue


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