This is a GREAT comfort food supper. Because neither of my produce markets had poblanos this week, I substituted one large cubanelle pepper. I used canned chunk chicken breast. Because this is basically a one-dish meal, I added only steamed brussels sprouts stirred with a little butter, nutmeg and cinnamon as a side dish.
Chicken-Chile Cobbler With Smoked Sausage and Black-eyed Peas
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.
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Bake: 35 Minutes
- 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
- 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.
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