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.

How to Make It

Step 1

Cook peas according to package directions; drain.

Step 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

mhjames's Review

January 23, 2009
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.

mommy2kh's Review

January 01, 2009
We had this for dinner on New Year's Day and it was excellent! We used canned black eyed peas and halved the recipe. It was done cooking in less than 20 minutes. This is definitely a keeper!