|
| | Bayou Style Pot Pie
1 tablespoon of olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 1/2 teaspoons of minced garlic
8 ounces of boneless skinless chicken thighs, cut into 1 inch pieces
one 14 1/2 ounce can of stewed tomatoes, undrained
8 ounces of fully cooked smoked sausage or kielbasa, thinly sliced
3/4 teaspoon of hot pepper sauce or more to taste
2 1/4 cups of buttermilk baking mix
3/4 teaspoon of dried thyme leaves
1/8 teaspoon of black pepper
2/3 cup of milk
Preheat oven to 450ºF. Heat oil in a 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 with juice, sausage and hot pepper sauce. Cook, uncovered, over medium low heat for 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. Makes 4 servings |
|
| |
 |
