1 12-oz tube Jimmy Dean 50% less fat sausage
3 medium potatoes, peeled and diced
1/2 teaspoon salt
1 medium bell pepper, seeded and diced
1 medium onion, diced
3 tablespoons all-purpose flour
1/2 teaspoon dried thyme
2 cups chicken broth
1 cup 2% milk
1 teaspoon Worcestershire sauce
2 tablespoons minced fresh parsley
1 cup frozen peas and carrots, thawed
1 Pillsbury refrigerated pie crust, softened according to package directions
1. Heat your oven to 425 deg. If you're going to use your skillet in the oven, make sure you take off the handle over before starting the filling. If you're going to transfer the filling to a 9x13 baking pan, spray it lightly with non-stick spray.
2. Put the potatoes and salt in a microwave-safe bowl, and cover with water. Cook in the microwave on high for about 15 minutes, or until almost tender. Drain and set aside.
3. Meanwhile, in a 12-inch non-stick skillet, brown and crumble the sausage until only a few spots of pink remain. Add the bell pepper and onion, and cook, stirring often, until the veggies are tender, about 5 minutes. Add the flour and thyme, and stir to coat everything. Cook for about 3 minutes, stirring often.
4. Add the chicken broth, milk, and Worcestershire sauce, and mix well. Bring it to a simmer and cook, stirring constantly, until the sauce is thickened, 5-10 minutes. Stir in the parsley, peas and carrots, and partially cooked potatoes. Remove from the heat.
5. Lightly flour your countertop. Unroll the pie crust and gently roll it out so it's just a little bit bigger. If you're leaving the pie in the skillet, gently place the pie crust on top of the filling and make several cuts in it to let steam escape. If you're using a baking pan, transfer the filling to the prepared pan, top with the pie crust, and make the cuts.
6. Bake for 20-25 minutes, or until the filling is bubbly around the edges, the crust is golden brown, and the potatoes are tender.
Makes 4 generous servings.