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Chicken-Chile Cobbler With Smoked Sausage and Black-eyed Peas

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 15 mins
Cook time 40 mins
Bake time 35 mins

Makes 8 to 10 servings

We love the fresh taste and texture of frozen black-eyed peas, but they do need to cook before being added to the filling. For a speedier option, substitute 3 cups canned peas (about two 15-oz. cans), or double up on a side dish earlier in the week, and save the leftovers. To ensure even baking, spread the Wild Rice Crust Batter over a hot filling.


  • 1 (16-oz.) package frozen black-eyed peas
  • 2 tablespoons butter
  • 1 pound smoked sausage, cut in 1/4-inch-thick slices
  • 1 large sweet onion, diced
  • 1 large poblano pepper, seeded and diced
  • 1/4 cup all-purpose flour
  • 1 (1.25-oz.) envelope white chicken chili seasoning mix
  • 3 cups chicken broth
  • 3 cups chopped cooked chicken
  • Wild Rice Crust Batter

How to Make It

  1. Cook peas according to package directions; drain.

  2. Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat; add sausage, and sauté 3 minutes or until lightly browned. Add onion and poblano pepper, and sauté 3 minutes. Add flour and seasoning mix; cook, stirring constantly, 1 minute.

  3. Gradually add chicken broth, stirring to loosen particles from bottom of Dutch oven. Cook, stirring constantly, 3 minutes or until broth begins to thicken. Stir in black-eyed peas and chicken, and bring to a boil.

  4. Meanwhile, prepare Wild Rice Crust Batter as directed. Spoon hot chicken mixture into a lightly greased 13- x 9-inch baking dish. Spoon Wild Rice Crust Batter immediately over hot chicken mixture.

  5. Bake at 425° for 35 to 40 minutes or until crust is golden brown and cooked through.