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A serving of smokies and veggies pot pie in a plate.
5 from 3 votes

Smokies and Veggies Pot Pie with Biscuits Topping

This Smokies and Veggies Pot Pie is a tasty, comforting dish full of flavorful smokies and tender vegetables, all nested under a tender-crisp biscuit topping.
Course Main Course
Cuisine Western
Keyword smokies pot pie
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 333 kcal
Author sanna


  • 1 450 g package Grimm’s FIne Original Bavarian Smokies sliced into rounds
  • 2 cups diced potatoes
  • 1 cup diced carrots
  • ½ cup sliced celery
  • 1 cup frozen green peas
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 and ½ cup chicken stock
  • 1 cup milk
  • 2-3 tbsp olive oil
  • 4 tbsp all-purpose flour
  • 3 tbsp butter
  • 2 340g tube refrigerated biscuits dough or make your own


  1. Preheat oven to 400 F. Heat 2 tbsp of olive oil in a wide pan and cook the sliced Grimm's Fine Foods Original Bavarian Smokies until they are lightly browned. Transfer to a plate and set aside.

  2. To the same pan, saute the garlic and onion until they are soft. Add more oil if needed and cook the potatoes, celery and carrots until the carrots and potatoes are fork tender. Add the butter to the skillet and stir it into the vegetables. When the butter is bubbly, add in the flour and keep stirring until no white streaks remain.
  3. Once the flour has turned slightly brown, gradually pour in the chicken stock and the milk. Stir constantly until the liquid bubbles and thickens. Add the cooked smokies back to the pan. Also, add the peas.

  4. Stir everything for a few minutes more. Turn off heat and evenly divide the filling mixture into two 9 inch pie plates. Top with rounds of biscuits and bake for 20-25 minutes, or until the biscuits are golden and the sauce is bubbly.