Breakfast Pot Pie Recipe: Biscuit and Gravy Favorite

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Make this hearty, comforting biscuit and gravy breakfast pot pie in 55 minutes for 8 servings; easy to make for breakfast or dinner. It makes an easy dinner idea or something wonderful for breakfast!

• Learn how to build a biscuit and gravy pot pie from scratch, with a savory sausage gravy filling and a golden biscuit topping.
• Discover which ingredients you need for a breakfast pot pie and how to shop for them without guesswork.
• Follow step-by-step instructions to assemble and bake the pie in about 55 minutes, serving 8 people.
• Get practical tips for making sausage and gravy pot pie that stays creamy inside and avoids a soggy biscuit crust.

Biscuit and Gravy Breakfast Pot Pie Recipe

Pork pot pie

It’s no secret to anyone that my grandma’s biscuits and gravy are the ultimate comfort food for me. That’s why this magnificent breakfast pot pie with homemade pork sausage gravy is on the top of my list. I usually make it with grandma’s old-fashioned biscuits, but you can buy store-bought biscuits too like I did for the recipe. I tried to show how accessible it can be. (or these easy 3 ingredient biscuits if you’re in a time crunch). And check out Cheap Breakfast Ideas for Daycare.

Check out more delicious pot pie ideas on the site. I’m obsessed:

• Leftover Pork Roast Pot Pie
• Mini Leftover Chicken Pot Pie
• Tuna Pot Pie with Biscuit Topping
• Chicken Pot Pie Stew
• Healthy Leftover Turkey Pot Pie

Pot pies in air fryer

This pot pie will bake fine in your air fryer oven if you have one. Or you can make it in the regular oven too. I love to use my Ninja Foodi Air Fryer Oven as often as I can. It’s faster, easier, and puts far less heat into the kitchen in the summer. So I make sure I have plenty of pans that will fit in it and when I make something, I make sure to use them.

Pot pie is a savory dish that typically consists of a pastry crust filled with a mixture of meat (such as chicken, beef, or turkey), vegetables (such as carrots, peas, and potatoes), and gravy.

The filling is often cooked together in a saucepan before being placed in a pie dish and topped with a crust made from pastry dough. The dish is then baked until the crust is golden brown and the filling is hot and bubbly. Pot pie is a comfort food that is popular in many countries, including the United States, Canada, and the United Kingdom.

This pot pie uses biscuits because, yummy, and it uses country sausage gravy for the filling. Talk about a match made in heaven!

Biscuit pot pie

Breakfast Pot Pie Recipe with Sausage Gravy

This breakfast pot pie recipe with sausage gravy combines several classic breakfast favorites in one hearty casserole. Creamy country gravy, pork sausage, scrambled eggs, cheddar cheese, and tender biscuits create a filling meal that works for breakfast, brunch, or breakfast-for-dinner.

The sausage is important because its rendered fat adds flavor and helps form the base of the gravy. Blue and Gold sausage, Jimmy Dean pork sausage, or another traditional breakfast sausage will work. A sausage with moderate fat produces a richer, smoother gravy than very lean sausage.

If your sausage releases a large amount of grease, remove some before adding the flour. Leave approximately two tablespoons of fat in the skillet to make the roux.

Breakfast Pot Pie with Biscuits

The biscuits serve as both the bottom crust and the golden topping in this breakfast pot pie with biscuits. Flatten eight biscuits across the bottom of the greased 9×13-inch dish before adding the filling. Arrange the remaining eight over the cheese to create the top crust.

Grandma’s homemade biscuits provide a tender, old-fashioned flavor, but refrigerated canned biscuits make the recipe faster and more accessible. Easy three-ingredient biscuits or buttermilk drop biscuits can also be used with a few adjustments.

• Refrigerated canned biscuits: Convenient, uniform, and dependable. Flatten them slightly so the centers cook through.
• Homemade rolled biscuits: More tender and flavorful, but their thickness may increase the baking time.
• Buttermilk drop biscuits: Spoon small mounds across the top instead of creating a solid layer. The open spaces allow steam to escape.
• Frozen biscuits: Thaw them according to the package directions before flattening and arranging them over the casserole.

If the tops brown before the center is hot, loosely cover the casserole with foil and continue baking.

How to Make Smooth Sausage Gravy for Breakfast Pot Pie

Good sausage gravy begins with a simple roux—a mixture of fat and flour that thickens the milk.

For approximately 2 cups of gravy, use about 2 tablespoons of sausage fat or butter and 2 tablespoons of flour. Cook the flour in the fat for one to two minutes before gradually adding the milk. This removes the raw flour taste.

Add the milk slowly while whisking constantly. Pouring all the milk into the skillet at once makes lumps more likely.

How to fix sausage gravy

• If the gravy is too thick: Whisk in milk a tablespoon or two at a time.
• If it is too thin: Simmer it longer, stirring frequently. You can also whisk one tablespoon of flour with two tablespoons of cold milk and slowly add it to the gravy.
• If the gravy is lumpy: Whisk vigorously over low heat. For stubborn lumps, pour the gravy through a fine-mesh strainer.
• If the gravy tastes bland: Add black pepper, onion powder, garlic powder, or a small amount of salt.
• If it is too salty: Add unsalted milk and make additional plain roux to increase the volume without adding more seasoning.

The gravy should be thick enough to coat a spoon but still pour easily. Remember that it will continue thickening while the breakfast pot pie bakes.

Tips, Variations, and Substitutions

• Cool the filling slightly before assembling. Extremely hot filling can begin melting or softening the raw biscuit dough before the casserole reaches the oven.
• Do not overcook the eggs. Scramble them only until softly set because they will continue cooking in the oven.
• Season after adding the gravy and cheese. Sausage, prepared gravy, canned biscuits, and cheddar can all contain considerable salt.
• Use whole milk for richer gravy. Two-percent milk also works, although the sauce will be slightly lighter.
• Try different cheeses. Cheddar provides classic breakfast flavor, but Monterey Jack, Colby, smoked Gouda, or pepper-free cheese blends can also be used.
• Add potatoes. Cooked hash browns, tater crowns, or small roasted potato cubes can be layered between the gravy and cheese.
• Add vegetables. Sauteed mushrooms, spinach, onions, broccoli, or diced tomatoes can stretch the casserole and add color.
• Use bacon or ham. Replace some or all of the sausage with cooked bacon or diced ham. Because they do not release enough fat for gravy, add butter before making the roux.
• Use store-bought sausage gravy. Substitute approximately 2 cups of prepared gravy. Taste it after combining it with the sausage and eggs before adding salt. Store-bought gravy is often already highly seasoned.
• Make individual pot pies. Divide the filling among greased ramekins and top each with one biscuit. Begin checking them sooner because individual portions cook faster.

Gluten-Free Breakfast Pot Pie

Use a dependable gluten-free biscuit dough or refrigerated gluten-free biscuits if available. Gluten-free biscuits may not rise or brown exactly like wheat biscuits, so brush the tops lightly with melted butter or milk before baking.

Thicken the sausage gravy with a gluten-free all-purpose flour blend that is intended for one-to-one substitution. Cornstarch can also thicken the gravy, but it produces a smoother, glossier sauce rather than the traditional creamy texture of flour-based country gravy.

If using cornstarch, whisk approximately two tablespoons into cold milk before adding it to the hot sausage mixture. Check the labels on the sausage, prepared gravy, cheese, seasonings, and cooking spray to confirm that every ingredient is gluten-free.

Dairy-Free Breakfast Pot Pie

Replace the butter with olive oil or a dairy-free butter substitute. Use an unsweetened, unflavored dairy-free milk that can withstand heating. Oat milk generally produces a creamier gravy, while almond milk makes a thinner sauce.

Choose dairy-free cheddar-style shreds or leave the cheese out entirely. Use dairy-free biscuits and check canned-biscuit labels carefully because many varieties contain milk ingredients.

Dairy-free milk can brown differently from whole milk, so lightly brush the biscuit tops with dairy-free butter before baking.

Vegetarian Breakfast Pot Pie

For a meat-free breakfast pot pie, replace the pork sausage with plant-based breakfast sausage crumbles or finely chopped mushrooms.

For a mushroom version, saute 16 ounces of chopped mushrooms with a diced onion until the mushrooms release their moisture and begin browning. Add butter or olive oil before stirring in the flour because mushrooms do not provide the fat that pork sausage does.

Prepare the gravy with vegetable broth, milk, or unsweetened dairy-free milk. For a completely vegan version, use plant-based sausage, dairy-free gravy, vegan cheese, dairy-free biscuits, and a plant-based liquid egg substitute.

Make-Ahead Breakfast Pot Pie

Most of this breakfast pot pie can be prepared the night before, making it especially useful for holidays, overnight guests, and busy daycare mornings.

Cook the sausage, prepare the gravy, and gently scramble the eggs. Combine the filling and allow it to cool before refrigerating it. Do not leave the cooked mixture at room temperature for more than two hours.

For the best biscuit texture:

1. Grease the baking dish and arrange the flattened bottom biscuits.
2. Add the cooled sausage-gravy-and-egg mixture.
3. Sprinkle the cheese over the filling.
4. Cover the dish tightly and refrigerate overnight.
5. Keep the remaining biscuits refrigerated separately.
6. Arrange the top biscuits immediately before baking.

Let the cold casserole sit at room temperature while the oven preheats. A refrigerated breakfast pot pie may require an additional 5 to 15 minutes of baking. Cook until the center reaches 165°F and the biscuits are golden and fully baked.

You can assemble the entire casserole, including the top biscuits, the night before, but the biscuits may absorb moisture and bake with a softer texture.

Freezer-Friendly Breakfast Pot Pie

For the best freezer results, freeze the prepared filling without the biscuit topping.

1. Cook the sausage gravy and eggs.
2. Allow the filling to cool.
3. Transfer it to a freezer-safe baking dish or container.
4. Add the cheese, if desired.
5. Wrap the dish tightly with plastic wrap and foil.
6. Label it with the name and freezing date.
7. Freeze for up to two months for the best quality.

Thaw the filling overnight in the refrigerator. Transfer it to the baking dish, add the bottom and top biscuits, and bake as directed. Because the filling begins cold, allow additional baking time.

You may also freeze the fully baked casserole. Cut it into individual portions, wrap them carefully, and place them in a freezer-safe container. Thaw portions in the refrigerator before reheating.

Reheat covered portions at 350°F until hot, then uncover them for the final few minutes to refresh the biscuit tops. Reheated casseroles should reach 165°F. Food Safety and Inspection Service

Choosing the Best Pan for Breakfast Pot Pie

A standard 9×13-inch baking dish is the best choice for the full recipe. It provides enough surface area for 16 biscuits and allows the center to cook without making the casserole excessively deep.

A 12-inch cast-iron skillet also works. Cast iron retains heat well and creates crisp, deeply browned biscuit edges. Watch the bottom carefully because it may brown faster than it would in a ceramic dish.

A deep-dish pie pan is better for a half recipe. Trying to fit the complete recipe into one pie pan can make the filling too deep for the biscuits to bake evenly.

A metal baking pan heats quickly and promotes browning. Ceramic and glass heat more gradually and hold the casserole’s warmth longer at the table. Avoid moving a cold glass dish directly into a hot oven because sudden temperature changes may cause it to break.

Baking Breakfast Pot Pie in an Air Fryer Oven

Breakfast pot pie can be baked in an oven-style air fryer as long as the pan fits comfortably without touching the heating elements.

Use a smaller pan and prepare a half batch if a 9×13-inch dish will not fit. Bake at approximately 350°F and begin checking it after 20 to 25 minutes. Depending on the depth of the filling and the air fryer model, it may need 25 to 35 minutes.

Place the pan on the center or lower rack so the biscuits do not sit too close to the upper heating element. If they brown too quickly, cover them loosely with foil. Continue cooking until the biscuits are baked through and the center of the casserole reaches 165°F.

Serving Suggestions

Breakfast pot pie is rich and filling, so it pairs especially well with fresh, lighter sides.

Serve it with:

• Fresh berries or sliced melon
• A simple fruit salad
• Sauteed apples
• Roasted tomatoes
• A lightly dressed green salad
• Steamed or roasted broccoli
• Fresh orange slices
• Applesauce
• Cucumber and tomato salad
• A fruit smoothie
• Hot coffee or unsweetened tea

For a brunch buffet, serve smaller squares alongside fruit, yogurt, muffins, and scrambled eggs. For breakfast-for-dinner, add a salad or roasted vegetable to balance the creamy gravy and biscuits.

Frequently Asked Questions

What is the goop in chicken pot pie?

The “goop” in chicken pot pie is its thickened gravy. It is generally made from broth, milk or cream, fat, and flour, with juices and flavor from the meat and vegetables.

The creamy filling in this breakfast pot pie works on the same principle, but it uses country sausage gravy with eggs and cheddar instead of chicken, vegetables, and chicken broth.

If a pot-pie filling is watery, it may not contain enough thickener or may not have simmered long enough. If it becomes gummy, too much flour or cornstarch may have been added.

How do you make a Banquet pot pie?

A frozen Banquet chicken pot pie should be kept frozen until cooking. Banquet currently recommends conventional-oven preparation for the best results: preheat the oven to 400°F, place the frozen pie on a baking sheet, slit the top crust, and bake it for approximately 32 to 35 minutes. Let it stand for five minutes and confirm that the center reaches 165°F.

Follow the directions printed on your particular package because varieties and package sizes may differ. Banquet does not recommend preparing its pot pies in an air fryer. Banquet

Who makes the best frozen pot pie?

“Best” depends on whether you value price, crust, filling, or portion size. In a 2025 comparison of multiple frozen pot pies, Marie Callender’s chicken pot pie ranked above Banquet for its flaky crust and heartier filling. Banquet remains a popular budget option for an inexpensive comfort meal. tastingtable.com

Frozen products and recipes can change, so trying a few available in your local store is still the best way to find your favorite.

How long does leftover breakfast pot pie keep in the refrigerator?

Refrigerate leftovers within two hours of serving. Store them in a covered container for three to four days. Reheat individual slices to 165°F before serving. Food Safety and Inspection Service

What is the best way to reheat breakfast pot pie?

For the best biscuit texture, place a slice in a small baking dish, cover it loosely, and reheat it at 350°F. Remove the cover for the final few minutes so the biscuit can become crisp again.

The microwave is faster but makes the biscuits softer. Cover the portion and heat it in short intervals until the center reaches 165°F.

Can I use store-bought gravy?

Yes. Use approximately 2 cups of prepared sausage or country gravy. Because prepared gravy can be salty, wait until the filling is completely combined before adding additional salt.

If the gravy is extremely thick, stir in a small amount of milk. If it is thin, simmer it briefly before assembling the casserole.

Can I use canned biscuits?

Yes. Refrigerated canned biscuits are a convenient substitute for homemade biscuits. Flatten them slightly to help the centers cook evenly. Extra-large biscuits may require more baking time or may need to be divided into smaller portions.

Can I use a cast-iron skillet?

Yes. A 12-inch cast-iron skillet should accommodate most or all of the recipe, depending on its depth. The skillet will create crisp edges and retain heat well. Check the casserole a little earlier because cast iron can brown the bottom more quickly.

Can sausage and gravy pot pie be frozen?

Yes. Freeze the cooled sausage-gravy-and-egg filling separately and add fresh biscuits after thawing for the best texture. A completely baked sausage and gravy pot pie can also be frozen in individual portions for easier reheating.