Bayou-Style Pot Pie
Prep and Cook Time 28 minutes
Makes 4 servings
|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|
- 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.
- Add chicken and cook 1 minute. Add tomatoes, sausage and hot pepper sauce. Cook, uncovered, over medium-low heat 5 minutes.
- 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.
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.
|Total Fat||34 g|
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