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Chicken Chile Cobbler
Chicken Chile Cobbler
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Delicious chicken cobbler with legumes, sausage, and chicken in broth, topped with Bisquick® and rice crust.
Ingredients:
  • 1 bag (16 oz) frozen black-eyed peas
  • 2 tablespoons butter
  • 1 lb smoked sausage, cut into1/4-inch slices
  • 1 large sweet onion, finely chopped
  • 1 large poblano chile, seeded, diced
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 package (1.25 oz) white chicken chili seasoning mix
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 3 cups chopped cooked chicken
  • 1 package (8.8 oz) microwavable long-grain and wild rice mix
  • 1 cup Original Bisquick™ mix
  • 3/4 cup milk
  • 1 egg, slightly beaten
Instructions:
  • Preheat oven to 425°F. Prepare peas according to package instructions; drain. In a 4-quart ovenproof Dutch oven, melt butter over medium-high heat. Sauté sausage in butter for 3 minutes until lightly browned. Add onion and poblano chile; cook for an additional 3 minutes. Stir in flour and seasoning mix; cook and stir for 1 minute. Slowly pour in broth, scraping up any browned bits from the bottom of the Dutch oven. Cook for 3 minutes, stirring constantly until the broth thickens. Add peas and chicken; bring to a boil.
  • Combine rice and Bisquick mix in a large bowl. Create a well in the center and gently mix in milk and egg until just combined. Quickly pour the batter over the hot chicken in your Dutch oven. Bake for 35 to 40 minutes until fully cooked and the crust is golden brown.

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