Bayou-Style Pot Pie
by the Editors of Easy Home Cooking Magazine
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Bayou-Style Pot Pie
Bayou-Style Pot Pie
Prep and Cook Time: 28 minutes
Yield: Makes 4 servings
Ingredients:
1
tablespoon olive oil
1
large onion, chopped
1
green bell pepper, chopped
1-1/2
teaspoons minced garlic
1/2
pound boneless skinless chicken thighs, cut into 1-inch pieces
1
can (14-1/2 ounces) stewed tomatoes
1/2
pound fully cooked smoked sausage or kielbasa, thinly sliced
3/4
teaspoon hot pepper sauce, or to taste
2-1/4
cups buttermilk baking mix
3/4
teaspoon dried thyme
1/8
teaspoon black pepper
2/3
cup milk
Preparation:
1.
Preheat oven to 450°F. Heat oil in medium ovenproof skillet over medium-high heat until hot. Add onion, bell pepper and garlic. Cook 3 minutes, stirring occasionally.
2.
Add chicken and cook 1 minute. Add tomatoes, sausage and hot pepper sauce. Cook, uncovered, over medium-low heat 5 minutes.
3.
While chicken is cooking, combine baking mix, thyme and black pepper. Stir in milk. Drop batter by heaping tablespoonfuls in mounds over chicken mixture. Bake 14 minutes or until biscuits are golden brown and cooked through and chicken mixture is bubbly.
Note:
You can use any variety of fully cooked sausages from your supermarket meat case. Andouille, a fairly spicy Louisiana-style sausage, is perfect for this dish.
Nutritional Information:
| Serving Size: | |
| Protein | 25 g |
| Fiber | 2 g |
| Carbohydrate | 59 g |
| Cholesterol | 72 mg |
| Total Fat | 34 g |
| Calories | 637 |
| Sodium | 1818 mg |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 2 |
| Starch | 3 |
| Fat | 6 |
This recipe appears in: Southern