This Italian take on the pot pie is a great weeknight meal that’ll have your family eating within an hour of turning on the heat. Despite its simplicity, there is plenty of opportunity to experiment and cater this dish to your family’s tastes!
The base of our filling consists of yellow onion, fresh fennel, green bell peppers and hot Italian sausage, but if you like mushrooms or zucchini, feel free to switch it up!
Choose your favorite cheeses. We have fresh mozzarella and parmesan, but gruyere, provolone and asiago would all be great! Then we’re adding our favorite red sauce, Mama Capri’s Basilico.
Top with canned biscuits and transfer to the grill. Dinner is served in about half an hour!
- 1 lb hot Italian sausage
- 1/2 large yellow onion, sliced
- 1/2 bulb fennel, cored, sliced
- 1 green bell pepper, sliced
- 8 oz fresh mozzarella, diced
- 1/2 cup parmesan, finely grated
- 2 cups Mama Capri’s Basilico Sauce
- Cattleman’s Grill Italiano Seasoning
Preheat your Yoder Smokers YS640 375ºF set up for indirect grilling. Preheat a Lodge Logic 12” cast iron skillet in the cooker. You can also do this first part on a side burner or stove top over medium heat. When the skillet is hot, add a little vegetable oil. Then combine the onions, fennel, peppers and sausage in the skillet. Season with Cattleman’s Grill Italiano Seasoning, and cook until the sausage is browned and onions are translucent.
Top the mixture with the diced mozzarella, most of the parmesan (save some for the top) and Mama Capri’s Basilico Sauce. Flatten the biscuits and lay them over the top of everything. Sprinkle the remaining parmesan over the biscuits, as well as some more of the Cattleman’s Grill Italiano Seasoning.
Bake on the second shelf of the cooker for until the biscuits are golden brown, about 35 minutes.