A.m. Pot Pie* Recipe

Thaw and prepare

Remove puff pastry sheets from freezer and thaw in refrigerator 30–40 minutes or at room temperature 15–20 minutes until pliable but still cool.

Preheat oven to 400°F (205°C). Lightly grease a 6-cup muffin tin with butter or nonstick spray.

On a lightly floured surface, roll each thawed sheet briefly to smooth seams. Cut each 9x9 sheet into 6 squares (approx. 3x3). Gently press each square into a muffin cup, forming a shell with slightly higher edges to contain gravy and egg.

Whisk the egg and 1 tsp water to make egg wash. Brush the inside bottom and edges of each pastry shell lightly with egg wash to help crisp and seal. Dock the bottom lightly with a fork so puff does not over-expand.

Bake shells 12–14 minutes until golden and puffed. If centers puff up too much, press down gently with the back of a spoon for 30 seconds while hot. Cool in tin 5 minutes, then transfer to a wire rack. Keep oven on (lower to 375°F/190°C when reheating other components if needed).

While pastry thaws, preheat oven to 350°F (175°C) if not already in use. In a large bowl combine 3 cups thawed, squeezed dry hash browns, 1 cup sour cream, 1 cup cream of chicken soup, 1.5 cups shredded cheddar, 1/4 cup diced onion, 2 tbsp melted butter, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp paprika. Mix until evenly combined.

Spread mixture in a small baking dish or skillet (about 8x8 or equivalent) and smooth surface. Bake 25–30 minutes until bubbly and top is lightly golden. If making ahead, bake and hold warm at low oven temperature (200–225°F / 95–110°C).

Portion: divide into 6 even portions (roughly 1/2 cup each) to place into the finished pot pies.

In a large skillet over medium-high heat, add the sausage (1 lb). Break it up with a spoon and cook 6–8 minutes until browned and no pink remains. Spoon out excess fat, leaving about 2 tablespoons drippings in the pan. If there is insufficient fat, add 2 tbsp unsalted butter.

Reduce heat to medium. Sprinkle 3 tbsp all-purpose flour over the cooked sausage and fat; stir and cook 1–2 minutes to remove raw flour taste.

Slowly whisk in 2 cups whole milk and 1 tbsp heavy cream (if using), scraping browned bits from pan. Bring to a gentle simmer, whisking constantly, until gravy thickens, about 4–6 minutes. If gravy becomes too thick, thin with up to 1/4 cup additional milk.

Season with 1 tsp salt, 1 tsp freshly cracked black pepper and 1/2 tsp ground sage (optional). Taste and adjust seasoning. Keep gravy warm on the lowest burner, stirring occasionally.

Spoon or ladle gravy into prepared puff pastry shells, filling each about halfway (reserve a little for spooning over cooked eggs later).

In a nonstick skillet over medium-low heat, melt 2 tbsp butter and swirl to coat. Crack 6 large eggs into the skillet spaced apart (or cook in batches). Cook sunny-side up 2–3 minutes until whites are set but yolks still runny. For slightly set yolks, cover skillet for 30–45 seconds.

Season eggs lightly with salt and pepper. Using a thin spatula, carefully transfer one egg to the center of each gravy-filled puff pastry shell atop a portion (about 1/2 cup) of hash brown casserole.

If you prefer the yolk slightly cooked, return assembled shells to a 350°F (175°C) oven for 3–4 minutes to warm through and lightly finish yolks; otherwise serve immediately.

Place a 1/2 cup portion of baked hash brown casserole into the bottom of each puff pastry shell (on top of the base if you previously brushed the inside).

Ladle 2–3 tbsp of warm sausage gravy into each shell around and slightly over the hash browns (do not drown).

Set a sunny-side-up egg on top of each filled shell. Spoon any reserved gravy over the egg if desired (careful not to break yolk unless desired).

Garnish with 2 teaspoons chopped chives per serving and a few drops of hot sauce if using.

Serve immediately while puff pastry is still flaky and gravy warm.