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Spicy Sausage Pot Pie With Cornmeal Pastry:

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“Spice up your life with this Pot PIE. I did try this, but I did not use the pastry blender because I don't have one! The regular mixer served my purpose. This was a great tasting meal. I found this one in Better Homes & Gardens. The flavors & the aroma was worth the wait.”
1hr 5mins

Ingredients Nutrition


  1. In a Med mixing bowl combine pastry ingredients.
  2. Using a pastry blender,cut in 1/3shorting until pieces are pea-size.
  3. Sprinkle 3-5 tablespoons of cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until moistened.
  4. Form dough into a ball.
  5. IN large skillet cook hot sausage for 8-10 minutes or until brown.
  6. Drain fat.
  7. Stir in rutabaga,salsa,ham& broth.
  8. Bring to boil & reduce heat.
  9. Cover until rutabaga is crisp-tender (8-10 min). Stir in hominy.
  10. Spoon sausage mixture into a ungreased 1 1/2-quart casserole.
  11. Preheat oven to 375°F.
  12. Prepare Cornmeal Pastry: Measure diameter of top of casserole. Roll pastry about 1 inch larger than top of casserole.
  13. Place pastry on top of casserole.
  14. Turn edges on top under & fluted; Cut slits on top for steam to escape.
  15. Bake for 40 to 45 minutes or until pastry is golden brown!

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