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

Ingredients

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