Over-The-Top Zuppa Toscana Pot Pie
- 2 days ago
- 6 min read
Over-The-Top Zuppa Toscana Pot Pie takes everything you love about the classic Italian soup—savory mild sausage, smoky bacon, tender russet potatoes, and earthy kale—and tucks it into convenient, premium prepared pie shells, thanks to Wick’s Pies. The result? A golden, flaky crust filled to the brim with comforting flavors and rich textures.
This homemade Zuppa Toscana recipe twist is so incredibly satisfying, it will have your family requesting it on repeat!
Baking up beautifully in Wick’s mini 6-inch pie shells, this easy Italian sausage pot pie recipe is perfectly portioned. One pie can easily feed one hearty, man-sized appetite, or you can slice it in half for a smaller portion. Personally, I can only eat half a pie at a time, because what comes next is where the real magic happens. Read on…
The flavorful fun continues at the finish line: a reserved portion of that luscious filling is poured right over the top of the freshly baked pies for a show-stopping, gravy-smothered presentation that is truly over-the-top!
Why Wick’s 6-Inch Pie Shells are Perfect for Homemade Pot Pies
When you are creating a hearty, gravy-filled dish like this Zuppa Toscana gravy, the crust has a massive job to do. It needs to hold up to a rich, heavy filling without getting soggy, while still delivering that light, shattering crispness when you cut into it. That is exactly why Wick’s 6-inch Raw Pie Crust Shells are outstanding for home bakers and recipe creators like me.
Wick’s 6-inch Pie Crust Shells deliver! I made 3 variations of pot pies for the Wick’s Bloggers Recipe Challenge. https://www.wickspies.com/blogger-contest/ And by golly, each pie had an extraordinary delicious light, crisp crust with no soggy bottom. And I didn’t even pre-bake the pie crust. Amazing.
Because Wick’s Pie dough is made with premium ingredients and pressed to the perfect thickness, you get a beautiful, flaky, old-fashioned texture straight from the freezer. Skipping the tedious mess of chilling, rolling, and trimming scratch pastry means saving precious prep time, so you can get to making creative over-the-top fillings for your pot pie masterpiece. On another note, dinner can be on the table in under an hour.
Turning the Classic Olive Garden Zuppa Toscana
into a Comforting Zuppa Toscana Pot Pie
There is a reason why Zuppa Toscana is a permanent favorite for anyone seeking ultimate comfort in a bowl. The combination of spicy Italian sausage, smoky bacon, tender potatoes, and earthy kale swimming in a creamy broth is pure culinary magic.
But why stop at a bowl of soup when you can transform those exact same robust flavors into a deeply satisfying, golden-baked pie? This recipe takes the iconic elements of the classic restaurant soup and condenses them into a luxurious, thick pot pie filling. As it bakes beneath a buttery dough lid, the flavors meld together intensely, offering a completely new, texturally spectacular way to experience the Italian-American flavors you already love.
Wick’s Pies Blogger Recipe Challenge
I have been chosen as one of 30 bloggers to compete in the Wick’s Pies Blogger Recipe Challenge! The competition has two categories: Pot Pies and Desserts.
Wick’s Pies provided the most delicious pie shells in assorted shapes and sizes. Each blogger received the following Wick’s Pie products:
For the Pot Pie category:
Three Wick’s Pie Shells along with 6-inch dough circle sheets, designed as the perfect topper for pot pie creations.
For the Dessert category:
9-inch dough circle sheets, ideal for creating a wide range of sweet, original recipes.
Head to the Wick’s Pies website and social media links for more information:
Contest Prizes and Judging Criteria: Wick's Blogger Contest
Website: Wick's Pies
Instagram: @Wickspies
Check out the history of Wick’s Pies HERE!
No wonder my Over-The-Top Zuppa Toscana Pot Pie is wrapped in LOVE!
Variations of Savory Pot Pies
The Secret to a Flaky Pot Pie Crust Every Time ~ buy Wick’s Pie Frozen Pie Shells or Rounds!
I like the 6-inch individual pie shells because
the pie filling does not over cook in 35-40 minutes.
The Savory Pot Pies I have made:
Overload Cheesy Chorizo Pot PIe, Chunky Potato & Ham Soup Pot Pie, Over-The-Top Zuppa Toscana Pot Pie.
The Savory Pot Pies I want to make:
Creamy Green Chile Enchilada Pot Pie, Mexican Beef Picadillo Pot Pie, Corn Casserole Pot PIe, Chile Con Queso Mac & Cheese Pot PIe, Spanakopita with Bacon Crunch Crust Pot Pie
I have endless ideas on making over-the-top Wick’s Pot Pies! Contact me for more recipe!
Let me know when how your family loved Over-The-Top Zuppa Toscana
Over-The-Top Zuppa Toscana Pot Pie takes everything you love about the classic Italian soup—savory mild sausage, yummy bacon, tender russet potatoes, and earthy kale in a heart-warming cream sauce! This comforting mini pot pie bakes it inside a Wick’s flaky, golden crusts. That crust makes all the difference. And their is more flavorful fun at the finish line: a portion of that luscious filling is poured right over the top of the baked pies for a show-stopping, gravy-smothered presentation that is truly over-the-top.
Yields: 2 pot pies
Servings: 2–4
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
For the Pastry & Garnish
2 Wick’s 6-inch Raw Pie Crust Shells
2 Wick’s 8-inch dough circles
Egg Wash: 1 large egg, 1 tablespoon water
Garnish: Fresh parsley, lemon slices, crushed red pepper flakes
For the Filling
6 slices (5 oz) bacon, chopped
2 cups peeled and chopped russet potatoes
1 ½ cups chicken broth, divided
3 links (11 oz) mild Italian sausage, casings removed
2 tablespoons butter
1 cup chopped onion
1 tablespoon chopped garlic
3 cups chopped kale, stems removed
2 teaspoons dried Italian seasoning
1 ½ teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon granulated garlic
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 ¾ cups half-and-half
1 teaspoon white wine vinegar or lemon juice
Directions
Preparation
Line a baking sheet with parchment paper.
Leave the Wick's shells and dough rounds in the freezer until right before filling.
Preheat the oven to 400°F.
Making the Filling
Cook the bacon: In a large high-walled pan or Dutch oven over medium heat, cook the chopped bacon, stirring as needed, until crisp (about 6 minutes). Move the bacon to a paper towel-lined plate to drain.
Brown the sausage: In the same pan, cook the Italian sausage until just browned, breaking it up with a spoon (about 4 minutes). Move the sausage to a separate paper towel-lined plate to drain. Wipe the pan out with paper towels to avoid any burnt bits.
Par-cook the potatoes: Meanwhile, place the chopped potatoes in a microwave-safe bowl. Add ½ cup of the chicken broth and cover tightly with plastic wrap. Microwave on high for 4 minutes. Leave the cover on and set aside until ready to use.
Sauté the aromatics & greens: In the same skillet, melt the butter over medium heat. Add the onions and cook, stirring as needed, for 4 minutes. Stir in the kale, Italian seasoning, salt, onion powder, granulated garlic, and black pepper; cook for 1 minute.
Build the sauce: Sprinkle the flour over the vegetables and cook, stirring constantly, for 3 minutes. Slowly pour in the remaining 1 cup of chicken broth and bring to a boil. Slowly stir in the half-and-half. Cook on low for about 2 minutes to thicken, then stir in the microwaved potatoes along with any remaining broth from the bowl. Cook until thick and creamy, about 3 minutes, then stir in the vinegar or lemon juice. Taste and adjust seasonings as desired.
Assemble & Bake
Prep the shells: Place the two Wick’s 6-inch pie shells on the prepared baking sheet. Divide the cooked sausage and bacon evenly between the two shells, reserving about ½ cup of sausage and ¼ cup of bacon to be added to the leftover cream gravy.
Fill: Pour the kale and potato cream mixture generously into the pie shells. Stir your reserved sausage and bacon into the remaining cream mixture left in the pan; cover and set aside for topping the baked pot pies with over-the-top gravy.
Seal the crusts: In a small bowl, whisk the egg and 1 tablespoon of water to create an egg wash. Brush the egg wash onto the edges of the filled pie shells. Arrange an 8-inch dough circle over the top of each pie. Crimp the edges of the crust with your fingers or a fork to seal. Brush the top dough circles generously with the egg wash.
Vent and bake: Pierce the top crust of each pie with a knife or fork to release steam. Bake at 400°F in the center of the oven for 35–40 minutes, rotating the baking sheet halfway through for even browning. (Note: If the crusts are browning too quickly, loosely tent them with foil).
Cool: Once baked, remove from the oven and let the pot pies rest on a cooling rack for 5–8 minutes.
To Serve
Reheat your reserved "over-the-top" gravy over medium-low heat until warm. Cut open the top crust of each pot pie and generously spoon the extra gravy right over the opening for that signature over-the-top look! Garnish with fresh parsley, a squeeze of fresh lemon slices, and optional crushed red pepper flakes.
Baking Tip: If your pot pie filling is bubbly and perfectly cooked, but the top crust is a little lighter than you prefer, turn the oven off and leave the pies inside for an extra 5 minutes to golden up beautifully.
