Kale & Sausage Pot Pie with Chili Biscuits

biscuits and gravy, but in a skillet with lots of kale

I’ve been waiting to hear the phrase “blizzard warning” all winter now, so I am supremely disappointed that we’ve been downgraded to rain here in NYC. I immediately pulled out the dogs’ sweaters, baby’s puffer, and our adult human gloves. I even picked up hot chocolate provisions. While we won’t be needing all that, I will probably still make hot chocolate.

I originally developed this recipe last August when I was very pregnant and strangely craving biscuits and gravy. Ham pointed out that non-pregnant folks likely wouldn’t dig a biscuit-topped dish that required you to heat your oven to 400F in 90-degree weather, so I have held off on publishing until now. Whether or not you get snow wherever you are, this is the perfect, cozy, cold-weather weekend meal.

This take on biscuits and gravy gets an Italian twist by starting off with sweet Italian sausage. I season it up with our Pizza Party spice blend, but if you don’t have any on hand, a bit of dried oregano can step in. The biscuits are spiked with a kick of heat from Calabrian chilies and a pop of freshness from chopped parsley. Then, I pack the gravy with a lot of kale. It will look like too much kale, but with greens, there is no such thing. Add it in one handful at a time and watch the pile eventually wilt into the sauce.

other cold-weather comforts:

Stay in and watch the first episode of my new series with NYT Cooking! In it I’ll teach you all the basics so you can become a better cook (PS: I’ve also got a book for that). This episode is all about eggs!

Chicken Biryani Recipe

photo by Laura Murray

This is a great “my first biryani” recipe. The spices and ingredients are really pared down, so you can get the technique down first, then make it your own.

Charred Lemon Risotto

photo by Laura Murray

This is a recipe from my book, but available online so anyone can try it out. Don’t be afraid to char the lemons very deeply. It adds tons of savory flavor giving this risotto depth without the need for stock.

Pumpkin Dal

Keep it classic and serve it over rice, or add a dollop of yogurt and eat it like soup.

Cabbage Shepherd’s Pie

It’s like Shepherd’s Pie and French Chou Farci had a baby. (from last week’s newsletter, ICYMI)

notes before you get into the recipe

• BISCUITS: I only rolled out and laminated the biscuits to make them look fancy for you. When cooking this in private, with no intention of photographing. I scoop the dough straight from the dough in big dollops onto the filling. The drop biscuits are very fluffy and moist, while the rolled and laminated biscuits are flaky, crisp, and ready to show off. The choice is yours.  

• DOUBLE THE RECIPE: Got a big ole’ fam to feed? Double the quantities and make the filling in a large pot or dutch oven, taking note that the sausage will take longer to brown. Scrape the filling into a 9 by 13-inch casserole dish, then top with biscuits and bake. 

Ingredient/Equipment Substitutions

• SWEET ITALIAN SAUSAGE: Swap for ground chicken, turkey, pork, or beek. Just note that the sausage is already packed with seasoning, so you will need to add more if using ground meat.

• MILK: Any milk will work, or keep the gravy light by omitting the milk entirely and using a total 3 cups of chicken broth instead.

• KALE: Swap for any fresh or frozen green, like spinach, swiss chard, collards, or arugula. 

• CALABRIAN CHILI: Swap with 1 tablespoon chopped chipotles in adobo, 1 tablespoon chopped pickled jalapenos, 1 teaspoon chili flakes, or ½ teaspoon cayenne. The biscuits are moderately spicy, so you may want to omit the chilies entirely if you’re not into heat. 

Kale & Sausage Pot Pie with Chili Biscuits

serves 4 to 6 | active time: 1 hour | total time: 1 ½ hours

INGREDIENTS

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for the filling:

• 2 tablespoons olive oil

• 1 pound sweet Italian sausage

• 1 medium onion, finely chopped

• 3 garlic cloves, finely chopped

• 2 teaspoons Pizza Party spice blend (or 1 tsp dried oregano)

• ½ cup (60 grams) all-purpose flour

• 2 cups milk (any kind)

• 2 cups chicken broth

• kosher salt 

• 1 large bunch kale, stems removed and torn into bite-sized pieces (about 5 packed cups or 12 ounces/336 grams)

for the biscuits:

• 240 grams (2 cups) all-purpose flour

• 1 tablespoon granulated sugar

• 1 tablespoon baking powder

• 1 ½ teaspoons Diamond Crystal kosher salt

• ¼ teaspoon baking soda

• 84 grams (6 tablespoons) cold unsalted butter,       cut into ½-inch cubes

• ¼ cup finely chopped fresh parsley

• 226 grams (1 cup) cold buttermilk or kefir

• 1 tablespoon chopped Calabrian chilies 

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1. Make the filling: Heat a medium skillet with high sides (I use a 10-inch cast iron) over medium heat. Add the oil then squeeze the sausage out of the casing and into the pan. Use a wooden spoon to break it up, increase heat to medium-high, then cook undisturbed until deeply browned underneath, 5 to 7 minutes. 

2. Add the onions and garlic and cook, stirring frequently, until tender and translucent, about 2 minutes. Reduce the heat to medium-low, add the Pizza Party spice (or oregano) and cook, stirring constantly, until aromatic, 1 minute. 

3. Add the flour and stir, cooking until the raw starchy aroma fades, about 2 minutes. Add the milk a splash at a time, scraping up any brown bits stuck to the pan. Add the broth, increase the heat to medium, and simmer until thickened, about 5 minutes. Taste and add salt as needed (season a little more aggressively than you might normally to flavor the kale that’s going in next).

4. Reduce the heat to low and add the kale, stirring in one handful at a time until all incorporated. Spread into an even layer. Remove from heat and set aside to cool slightly while you make the biscuits. 

5. Make the biscuits: Set a rack in the center of the oven and heat to 400F. 

6. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the butter cubes, toss in the flour, and smash each one once with your fingers. Run your fingers through the mixture, rubbing the butter into the flour until you have a mix of flat cornflake-sized pieces, pea-sized chunks, and small bits that have disappeared into the flour. Add the parsley and toss to combine. 

7. Create a well in the flour mixture and pour in the buttermilk and chilies. Use a stiff silicone spatula to stir together until all the flour is moistened, the buttermilk is evenly combined, and the mixture comes together into a sticky, wet dough. 

8. Use two spoons or a cookie scoop to dollop the dough onto the sausage filling, OR if you’re feeling fancy:

• Liberally dust a clean surface with flour, then scrape the dough on top. 

• Liberally dust the top with flour and use a bench scraper and rolling pin to roll and press into a ½-inch thick square. Fold the top of the dough over the bottom then the right side over the left to make a smaller square. Liberally dust the surface and dough once again with flour and repeat, rolling and folding once more.

• Dust once more with flour and roll the dough out until ¾-inch thick. Cut as desired into square, triangles, or circles and arrange on top of the sausage filling. 

9. Place the skillet onto a sheet tray and bake until the biscuits are browned and puffed and the filling is bubbly, 25 to 30 minutes. Rest for 10 minutes before serving. 

Kale & Sausage Pot Pie With Chili Biscuits

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