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

Chicken-Chile Cobbler With Smoked Sausage and Black-eyed Peas
Photo by Jennifer Davick

Ingredients

  • 3 cups chicken broth
  • 3 cups chicken broth
  • ¼ cup all-purpose flour
  • 1 pound smoked sausage, cut in 1/4-inch-thick slices
  • 1 large sweet onion, diced
  • 1 large poblano pepper, seeded and diced
  • 1 large poblano pepper, seeded and diced
  • + 13 more ingredients
    • 2 tablespoons butter
    • 1 pound smoked sausage, cut in 1/4-inch-thick slices
    • 1 (1.25-oz.) envelope white chicken chili seasoning mix
    • Wild Rice Crust Batter
    • ¼ cup all-purpose flour
    • 1 (16-oz.) package frozen black-eyed peas
    • 1 large sweet onion, diced
    • 1 (1.25-oz.) envelope white chicken chili seasoning mix
    • 1 (16-oz.) package frozen black-eyed peas
    • Wild Rice Crust Batter
    • 2 tablespoons butter
    • 3 cups chopped cooked chicken
    • 3 cups chopped cooked chicken

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 ...

View full recipe at My Recipes

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